Tahini Cookie Bombs with Dates

Tahini Cookie Bombs

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?

Tahini Cookie Bombs

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:

  1. 2 cookie sheets
  2. Parchment paper
  3. Cutting board
  4. Sharp knife
  5. Medium mixing bowl
  6. Spoon
  7. Measuring cups
  8. Measuring spoons
  9. Wooden spoon
  10. Large cookie dough scoop or an ice cream scoop
  11. 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:

  1. Remove pits and roughly chop dates
  2. Line cookie sheets with parchment paper
  3. Preheat oven to 350F
  4. Mix oats, baking soda, ginger, salt, and almond flour in bowl until blended
  5. 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
  6. Add in dates and chocolate chips and stir to combine
  7. 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
  8. Place on cookie sheet. The bombs will not spread very much so only leave about an inch in between each ball
  9. Optional: can press in M&Ms for added pop of color
  10. Depending on size of bombs, will make about 10-12
  11. Bake at 350 for 12-15 minutes until golden brown
  12. Let rest for about 5 minutes on cookie sheets out of oven and then cool on wire rack
  13. 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?

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Tahini Cookie Bombs with Dates

Difficulty:BeginnerPrep time: 10 minutesCook time: 14 minutesRest time: 5 minutesTotal time: 29 minutesServings:10 servings Best Season:Available

Description

Tahini Cookie Bombs are little balls of deliciousness. Tahini goes so well with the oats, dates, and ginger. One bowl recipe and ready in less than 30 minutes. Naturally sweetened and full of flavor!

Ingredients

Instructions

  1. Line two cookie sheets with parchment paper
  2. Preheat oven to 350F
  3. Remove pits and roughly chop datesChopped dates
  4. Combine oats, flour, baking soda, ginger, and salt in mixing bowl and blend well
  5. Add maple syrup, vanilla, and tahini to dry mixture and combine. Can microwave tahini before adding to soften to make blending easier. Will form a fairly dry dough
  6. Incorporate dates and chocolate chips
  7. 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
  8. Place on cookie sheet. The bombs will not spread very much so only leave about an inch in between each ball
  9. Optional: can press in M&Ms for added pop of color
  10. Bake at 350 for 12-15 minutes until golden brown
  11. Let rest for about 5 minutes on cookie sheets out of oven and then cool on wire rack

Notes

  • Remove m&ms and use dairy free chocolate for vegan cookie bombs
  • Can replace tahini with any nut butter, if preferred
  • Do not flatten balls of dough. Leave as balls when baking
  • Can be stored at room temperature for 3 to 4 days
Keywords:blog, cookies, dairy free, delicious, desserts, feedfeed, food blogger, food photography, foodie, ginger, gluten free, healthy snack, medjool dates, naturally sweetened, plant based, recipe, recipe development, reduced guilt, refined sugar free, tahini, vegan

Rachelbakesathome

SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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