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Overhead of tahini thumbprint cookies with date filling and chocolate drizzle on a white plate

Tahini Thumbprint Cookies with Date Caramel Filling

  • Author: Lexi
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour 36 minutes
  • Yield: 3 dozen 1x
  • Category: Dessert
  • Method: Oven

Description

Slightly nutty and seriously addictive, these tahini shortbread cookies with a date caramel filling are the new cookie recipe you’re looking for! (Chocolate drizzle optional, but encouraged)


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Ingredients

Cookies:

  • 2 cups vegan butter, softened at room temp
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 1/4 cup Soom Tahini
  • 2 tbsp agave syrup
  • 4 cups gluten free all purpose flour
  • 1/3 cup arrowroot powder
  • 1/4 tsp salt
  • For rolling: 1/2 cup sesame seeds

Date Caramel Filling:

  • 1/2 cup Soom Silan
  • 10 medjool dates, pitted and soaked in warm water for 15 minutes

Dark chocolate Drizzle:

  • 8 oz melted dark chocolate

Instructions

Cookies:

  1. Using a hand mixer or stand mixer, cream butter, sugar, vanilla and almond extract. Add in tahini and agave and mix until smooth.
  2. In a separate bowl, whisk together gluten free flour, arrowroot and salt. Slowly incorporate into wet mixture until dough comes together.
  3. Refrigerate dough for 1 hour (cover bowl with a dish towel to prevent drying). Meanwhile, make date filling (instructions below).
  4. Preheat oven to 350 F.
  5. Use a cookie scoop to portion dough into balls. Use your hands to roll into a smooth ball and roll in sesame seeds until evenly coated.
  6. Press your thumb into the middle of the cookie, forming a deep indentation that goes almost all the way to the bottom of the dough. These cookies tend to spread a bit in the oven, so it’s important to create a deep, narrow indentation.
  7. Repeat until cookie sheet is full, then bake for 14-16 minutes, or until slightly golden brown around the edges. Let cool for at least 20 minutes.

Date filling:

  1. Pit and soak dates for 15 minutes. Drain well and add to blender with Silan.
  2. Blend until a very smooth paste forms – you may have to scrape down the sides a few times to fully incorporate.
  3. Fill cooled cookies with date paste and drizzle lightly with melted chocolate.

Notes

These cookies tend to spread a bit in the oven, so it’s important to create a deep, narrow indentation with your thumb.