Three-ingredient date cookies for Rosh Hashanah are made from just dates, oats and tahini. No sugar, no flour and no egg, and they are ready in about half an hour.
Dates are one of the most recognized symbols of the holiday, and here they are also the cookie's only source of sweetness. The tahini adds fat and richness without taking away from the simplicity of the recipe.
Why soft dates matter for this recipe to work
Soft, moist Medjool dates process in a food processor into a completely smooth paste, with no added liquid needed. Dry, shriveled dates, on the other hand, leave stringy chunks that never grind down properly, and the result is a cookie that crumbles apart instead of holding together. If there is any doubt about how soft the dates are, soak them in hot water for about ten minutes and drain them well before processing.
How to keep the cookies from falling apart
Without egg and without flour, the date paste is the only thing holding the oats and tahini together, so it matters to process the dates into a smooth, even paste rather than settling for a coarse grind. While shaping, press the dough firmly between your palms for each cookie, and know that they come out of the oven still soft and fragile. Let them cool completely on the tray before moving them, since they firm up and strengthen as they cool.
Three-Ingredient Date Cookies
Three-ingredient date cookies for Rosh Hashanah are made from just dates, oats and tahini.
Ingredients
- 9 oz / 250 g soft Medjool dates, pitted
- 5.3 oz / 150 g rolled oats
- 3 tbsp raw tahini
Instructions
Preheat oven to 340°F / 170°C and line a baking sheet with parchment paper.
Process the dates in a food processor until you get a smooth, even paste. If the dates are too dry, soak them in hot water for about 10 minutes and drain before processing.
Add the oats and tahini to the date paste and process again until you get an even, sticky dough.
Take a tablespoon of dough, roll into a ball and flatten slightly between your palms into a cookie shape.
Arrange on the baking sheet with a little space between them and bake for about 15 minutes, until the cookies set and turn lightly golden on the bottom.
Remove and let cool completely on the tray before moving them.
Frequently Asked Questions
Can I swap the tahini for peanut butter?
Yes, it shifts the flavor slightly sweeter, but the ratio between the ingredients stays the same and the texture comes out similar.
My cookies came out too dry, what went wrong?
The dates were probably dry to begin with. Soaking them in hot water before processing solves most cases of dryness.
How long can I keep the cookies?
Up to a week in a sealed container at room temperature, and up to a month in the freezer in an airtight bag.
Can I add chocolate or nuts?
You can, but then it is no longer the three-ingredient version.
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