Gluten-Free, Vegan, Refined Sugar Free

Tahini cookie bombs coming in hot! You are going to love these 3 bite cookies. The cookies will please the entire family. The bombs are filling while also sweet enough to satisfy those afternoon cravings.

My goal is to provide reduced guilt versions of delicious treats. Food can be delicious without added sugar and unnecessary artificial ingredients. These cookie bombs are the definition of delicious while also being reduced guilt to the max! No gluten and no refined sugar. Further, you can remove the M&Ms for a vegan option. ALSO, this is a one-bowl recipe. What’s not to love?

Let’s Talk About Tahini

What is tahini? Tahini is a Middle Eastern condiment made of sesame seeds. It is basically a sesame seed paste and has a similar consistency to nut butters. You can actually replace the tahini in this recipe with nut butter and get similar results. Truthfully, I just realized that tahini is often in hummus. It is an ingredient that can go savory or sweet. This was my first time using tahini in a recipe, and I am totally a fan now. As a side note, this was also my first time using dates. A whole new recipe world has opened for me!

How to Create Cookie Bombs

Materials Needed:

2 cookie sheets
Parchment paper
Cutting board
Sharp knife
Medium mixing bowl
Spoon
Measuring cups
Measuring spoons
Wooden spoon
Large cookie dough scoop or an ice cream scoop
Wire cooling rack

Ingredients:

4 medjool dates – pitted and chopped
1 cup rolled oats (not quick oats)
1 tsp baking soda
1/2 cup almond flour
1/2 cup unsalted tahini
1/4 cup maple syrup
1 tsp vanilla bean paste
1 tsp ginger
1/2 tsp salt
1/4 cup mini dark chocolate chips

Process:

Remove pits and roughly chop dates
Line cookie sheets with parchment paper
Preheat oven to 350F
Mix oats, baking soda, ginger, salt, and almond flour in bowl until blended
Add maple syrup, vanilla, and tahini. Can microwave tahini a bit to get smoother consistency. Stir until dry and wet ingredients begin to come together. Will be a fairly dry dough
Add in dates and chocolate chips and stir to combine
Using either a large cookie scoop or an ice cream scoop, scoop out balls of dough. Can use hands to form into ball and pack tightly since dough will be crumbly
Place on cookie sheet. The bombs will not spread very much so only leave about an inch in between each ball
Optional: can press in M&Ms for added pop of color
Depending on size of bombs, will make about 10-12
Bake at 350 for 12-15 minutes until golden brown
Let rest for about 5 minutes on cookie sheets out of oven and then cool on wire rack
Can be stored at room temperature for 3-4 days

Tahini Cookie Bombs cooling on wire rack

Let me know if you give this recipe a go! Are you a fan of tahini?