No-Bake Cocoa Tahini Oatmeal Cookies
No-bake cocoa tahini oatmeal cookies are vegan, gluten-free, and refined sugar-free, making them a quick and easy treat for any time of day. These chewy, chocolatey cookies melt in your mouth and are perfect as a tasty snack or fuss-free dessert.
Equipment
- 1 Bowl
Ingredients
- ⅓ cup smooth, runny tahini
- 1 cup rolled oats
- ¼ cup cocoa powder unsweetened
- ¼ cup raw almonds chopped
- 3 tablespoons pure maple syrup
- 3 tablespoons refined coconut oil melted
- 1 teaspoon vanilla extract
- 5 dates pitted
Instructions
- Pit and soften dates by soaking in warm water for 10 minutes if needed, then drain. Mash the dates with a fork until sticky.5 dates
- In a large bowl, combine the mashed dates with the remaining ingredients and mix until the mixture holds together when pressed.⅓ cup smooth, runny tahini, 1 cup rolled oats, ¼ cup cocoa powder, ¼ cup raw almonds, 3 tablespoons pure maple syrup, 3 tablespoons refined coconut oil, 1 teaspoon vanilla extract
- Scoop about ¼ cup of the mixture, roll into balls, flatten into cookies, and refrigerate on a parchment-lined tray for 30 minutes to firm up.
Notes
- You can mix by hand for a chewy texture or use a food processor for a smoother dough.
- Swap nuts for seeds if you want a nut-free option.
- Keep cookies in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Nutrition
Calories: 166kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 4mgPotassium: 162mgFiber: 3gSugar: 6gVitamin A: 6IUVitamin C: 0.3mgCalcium: 36mgIron: 1mg
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