Flourless chocolate tahini thumbprint cookies, made vegan and date sweetened. These easy little sesame seed cookies have a dark chocolate centre and just a handful of ingredients. Skip to the recipe →
I know I haven’t been as present lately, but this is the first post to mark a change back to regular recipes and posts again – not six times a week like I have in the past, maybe, but at least once a week. It’s been a hell of a summer, let me tell you.
There are plenty of savoury recipes in my calendar, lots of weeknight meals. When I’m really busy with other things I tend to push everyday cooking to the back burner (lol) and Graham does all the regular meal cooking as I have to be in the kitchen all day for other projects. It can take a bit of a break to get back in the groove of ideas and inspiration for cooking rather than baking; sweet recipes and baking come more naturally to me.
What better way to mark a return with chocolate thumbprint cookies? These are flourless tahini cookies, vegan and grain/gluten free, with just tahini, cocoa, and dates making up the majority of ingredients. They’re tender, chewy, and very chocolate-y with that extra dark chocolate thumbprint.
Tahini is getting a bit tired, maybe, on blogs like this. I think it can be used without thought much of the time because it’s at the tail end of a bit of a moment for WFPB bloggers. I like tahini but don’t want it in everything, you know?
Chocolate and tahini is a very good mix, a slightly more bitter version of classic PB and chocolate. That being said, I do have a pile of mostly savoury tahini recipes here. I just don’t want to use it superfluously, especially because I’ll choose peanut butter 90% of the time.
If you’re looking for some more gluten free cookies, I have a few of those too – these flourless chocolate peanut butter cookies (which this recipe is adapted from), double chocolate chickpea flour cookies, and the original from 2016, my ultimate gluten free peanut butter cookies.
Nut and seed butters add richness and a buttery flavour and texture to vegan cookies in a way that nothing else can. You can make a good cookie without, but it really does make all the difference. Like these vegan almond rye cookies.
You can make these sesame cookies with or without a food processor, providing your dates are soft and you have a strong mashing arm. After mixing, they’re rolled up into little balls, coated in sesame seeds, thumb-printed, and baked with an extra square of dark chocolate.
The texture from the sesame seeds is great, and these play just on the side of sweet, with a good balance from the bitter tahini and seeds. If you eat dairy, or don’t mind a pile of sugar from vegan white chocolate, I think these would be great with white chocolate as a counterpoint to all the cocoa. And if you want to use something other than tahini, go for it – the sesame seeds don’t add a pile of actual taste, so whatever you choose will shine through.
Let’s connect! If you liked these tahini cookies, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
- 120 grams / 1/2 cup soft dates
- 150 grams / 1/2 cup tahini
- 2 tablespoons nondairy milk
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 30 grams cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Sesame seeds, for rolling
- 12 squares dark chocolate
- Preheat the oven to 180C / 350F and grease or line a large baking sheet.
- Add the dates to the bowl of a food processor fitted with a blade attachment and blend on high speed until smooth. Alternatively, use a fork to mash them.
- Add the remaining ingredients and mix until very smooth and a ball of dough forms. The dough should be soft but hold its form.
- Roll the dough into small balls about the size of a ping pong ball. Coat each ball in sesame seeds and set onto the prepared sheet. Use your thumb to press an indent into each cookie, then place a square of chocolate into each.
- Bake the cookies for 10-12 minutes, or until the sesame seeds are golden and the cookies are slightly firmer to touch. Remove from the oven and cool for at least 10 minutes on the tray before removing to cool fully on a rack. They will be rather delicate until fully chilled.
If you have less than 12 cookies, congratulations, you now have an extra square of chocolate to eat.