Go Back
–+ servings
Print Recipe
5 from 2 votes

Dangerous Tahini Cookies

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: cookies, easy recipes, filled cookies, gluten-free, jam filled, low sugar, medjool dates, plant-based, tahini, vegan
Servings: 12 cookies
Calories: 146kcal

Equipment

  • food processor or blender

Ingredients

Cookie dough

  • 1 flax egg sub beaten egg, or 3 tbsp mashed banana
  • 1/4 cup tahini, or other nut/seed butter (56 g)
  • 2 tbsp coconut oil, melted (30 g)
  • 2 tbsp maple syrup (42 g)
  • 1 cup flour (120 g) gf all purpose if desired
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • pinch of cinnamon (optional)

Filling

  • 1/2 cup medjool dates (80 g) sub other dried fruit
  • 1/4 cup hazelnuts, or other nuts/seeds (30 g)

Instructions

  • Soak your dates in hot water at least 30 min if they're hard. Preheat oven to 350F and line a cookie sheet with parchment.
  • In a bowl mix together tahini, oil, maple syrup, flax egg. In a separate bowl whisk together the flour, salt, baking soda, cinnamon.
  • Combine the two and form the cookie dough. Depending on the consistency of your nut/seed butter you may not need all of the dry mix. If the dough gets too crumbly, add a drop of water to combine it back together. Refrigerate the dough while making the filling.
  • To make the filling, blend the hazelnuts until meal-like in a food processor. Add the soft dates and blend some more to form a crumbly filling.
  • Grab heaping teaspoons (10g per cookie) and form balls between your palms. Set aside (refrigerating or freezing helps). Take heaping tablespoons of cookie dough, roll into a ball and wrap it around a ball of filling. Repeat.
  • You can gently press on parchment paper to flatten them if you like, I like rounds and flats equally.
  • Bake for 10-15 minutes until golden. The less you bake the softer they will be.
  • Store any leftovers in room temp in an airtight container that’s not completely sealed so they keep their crisp (or freeze them). Enjoy!!

Notes

  • To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
  • I've tested the recipe with banana for egg and peanut butter for tahini and it worked beautifully (no banana taste, it's such a small amount). Feel free to get creative with this!

Nutrition

Serving: 1 cookie | Calories: 146kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 103mg | Potassium: 125mg | Fiber: 2g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg