Tahini-Orange-Date Crumble Cookies

Cookies in Green Cup

I was immediately intrigued by a recipe for Orange Blossom Tahini Cookies at Savory Simple.  Beautiful little cookies – but what was hooked me was the use of tahini.  I’d only ever used it for savory dishes.  I tucked the recipe away and well, kind of forgot about it until I made my date crumble mistake.  A tahini-based cookie sounded like the perfect way to use some of that sweet, crunchy (sesame-seeded) mixture.  I veganized the cookie recipe, swapped white flour for whole wheat, added almond flour and reduced the amount of sugar and fat – and I added a good handful of date crumble.  These cookies have the most tender crumb and they bake up beautifully.  The aroma when they bake – out of sight.


Tahini Orange-Date Crumble Cookies
Serves 8
Bursting with sweet, fruity flavor, these cookies area a great way to use some of that almond meal you have languishing in the freezer.
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Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
382 calories
56 g
15 g
17 g
5 g
5 g
112 g
78 g
23 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 382
Calories from Fat 149
% Daily Value *
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 15mg
Sodium 78mg
Total Carbohydrates 56g
Dietary Fiber 3g
Sugars 23g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup whole wheat pastry flour
  2. 1/4 cup almond meal (a good way to use the almond pulp from making almond milk; just make sure it's dry and finely ground)
  3. 1/2 tsp. baking powder
  4. 1/4 tsp. salt
  5. 1 tsp. powdered stevia
  6. 1/4 cup vegan butter
  7. 1/4 cup maple sugar (or omit stevia and use 1/2 cup sugar)
  8. 1/2 Tbsp. maple syrup
  9. 4 oz. prune puree
  10. 1 tsp. vanilla extract
  11. 1 tsp. orange extract
  12. 1 1/4 cups Date, Cherry, Walnut & Ginger Crumble
  13. Demerara sugar for sprinkling
  1. In a small bowl, combine the flours, baking powder, salt and stevia.
  2. By hand or in a stand mixer, cream the butter and maple sugar. Add the maple syrup, prune puree and extracts. Process until well-mixed. Carefully add the flour mixture and just as the dough is coming together, pour in the crumble. Process just enough so that the crumble is thoroughly incorporated. The mixture should be covered and chilled for several hours.
  3. Preheat oven to 350-degrees F and line two baking sheets with parchment paper. Scoop up generous tablespoon-sized balls of dough and roll them quickly. When all of the balls have been formed, wet the bottom of a glass and gently press down the cookies. Sprinkle with Demerara sugar.
  4. Bake for about 15 minutes, switching pans halfway through. Allow to cool for a few minutes on the pans, then transfer cookies to wire racks to cool completely.
  1. See the link in the blog post for the recipe for Date, Cherry, Walnut & Ginger Crumble.
An Unrefined Vegan http://www.anunrefinedvegan.com/

Cookie Cut in Half

Stack of Cookies

28 thoughts on “Tahini-Orange-Date Crumble Cookies

  1. Somer

    Now I have to make your crumble so I can make those cookies Annie! They look so good I could eat them for breakfast!

  2. Brittany

    LOOK at that sugar on top!! HEAVENLY!! I thing these cookies sound fabulous. You could sell these at all coffee shops. In fact, I want to open a food truck and when I do, I shall have you sell these!

  3. infinebalance

    Oh yay! You posted the cookie recipe. I have made cookies with tahini before and yep — they are good. Love the heartiness of these with all the nuts and dates.

    1. emmycooks

      These are beautiful cookies already–but what isn’t improved by orange zest and cardamom? So many of my favorite flavors. Thank you both for the wonderful ideas!

  4. Gabby @ the veggie nook

    What a great way to use that crumble you made! Great flavour combination!

    Congrats on the awards 🙂 well deserved!

    God luck with the challenge! If I had a bit more time I’d totally take part- maybe I’ll do my own challenge week when I have a few days off.

  5. Lou

    Never used tahini in a sweet dish before? My oh my… you’ve been missing out! Tahini, figs, walnuts and bananas is a favourite combo of mine, especially over soy yoghurt, mmm.

    These cookies look fantastic… I wish my oven didn’t suck so much… it scorched pretty much 98% stuff that goes into it. Bah. When I’m rich and get a new oven I WILL make these!

  6. Pingback: I Meant To Do That: Date, Cherry, Walnut & Ginger Crumble | anunrefinedvegan

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