Add these insanely delicious Tahini Thumbprint Cookies with a Date Caramel Filling to your cookie tray this holiday season! Made with Soom Tahini & Soom Silan, we know it’ll be hard to resist seconds and thirds…

Recipe developed for Soom by The Crowded Kitchen.

  1. Using a hand mixer or stand mixer, cream 2 cups vegan butter, 1 cup sugar, 1 1/2 tsp vanilla extract, and 3/4 tsp almond extract. Add in 1/4 cup Soom Tahini and 3 tbsp Soom Silan and mix until smooth.
  2. In a separate bowl, whisk together 4 cups gluten-free all-purpose flour 1/3 cup arrowroot powder1/4 tsp salt. Slowly incorporate into wet mixture.
  3. Refrigerate dough for 1 hour (cover bowl with a tea towel to prevent drying).
  4. While dough is in the fridge, prepare the silan caramel filling. Pit and soak 10 Medjool dates for 15 minutes. Drain well and add to blender with 1/2 cup Soom Silan. Blend until a very smooth paste forms – you may have to scrape down the sides a few times to fully incorporate. Set aside.
  5. Preheat oven to 350F.
  6. 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. 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 at least 20 minutes.
  8. Fill with silan caramel filling and drizzle lightly with 8 oz melted dark chocolate.

Food photography by
The Crowded Kitchen