Sesame cookies with tahini caramel drizzle

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As I have grown a couple of years older I have started to really appreciate more bitter and deeper flavours. Sesame seeds and tahini is just one out of many foods I have really started to like and enjoy. It’s the same with really dark chocolate and fruits like grapefruit. Do you have any food preferences that have changed like that?

However, these soft cookies are perfect for pretty much everyone. They’re sweet for children to enjoy but still have a deep flavour, which is more appealing for adults. Best of both worlds.


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Sweet sesame cookies with tahini caramel drizzle 

[Vegan, Whole food, Gluten-, oil-free, fruit sweetened, paleo]

Serving 8 cookies     Prep time 15 minutes

Baking time 10-15 minutes     Time 30 minutes


For the cookies

  • 8 pitted dates
  • 3 tbsp water
  • 4 tbsp sesame seeds
  • 1 dl / 6,5 tbsp of oat flour (can substituted for any flour of choice)
  • 1 tsp baking soda
  • A splash of vanilla essence
  • A small pinch of salt

For the drizzle

  • 2 tbsp tahini or nut/seed butter of choice
  • 3-4 tbsp liquid sweetener of choice (I used coconut nectar)
  • A splash of vanilla extract/essence
  • A pinch of salt


  1. Preheat your oven to 150ºC / 300ºF.
  2. In a food processor or a good mixer mix the dates and water smooth.
  3. Transfer the date paste to a bowl and add the rest of the cookie ingredients, mix until combined.
  4. Shape into small balls that you simply can shape and flatten using your hands. Bake for around 10-15 minutes until slightly golden and not too soft.
  5. For the drizzle simply just mix together the appropriate ingredients. Once the cookies have slightly cooled drizzle or coat them in the caramel sauce.


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