Tahini Cookie Bombs With Dates

Routinely Rachel
by Routinely Rachel
10 servings
24 min

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?

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!

Tahini Cookie Bombs With Dates
Recipe details
  • 10  servings
  • Prep time: 10 Minutes Cook time: 14 Minutes Total time: 24 min
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  • 4 medjool dates – pitted and chopped
  • 1 cup rolled oats (not quick oats)
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1 tsp vanilla bean paste
  • 1/4 cup mini dark chocolate chips

Line two cookie sheets with parchment paper 
Preheat oven to 350F
Remove pits and roughly chop dates
Combine oats, flour, baking soda, ginger, and salt in mixing bowl and blend well
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
Incorporate dates and chocolate chips
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
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
  • 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