Orange Tahini Cookies

For everyone who received oranges from Greece again in February, Carolin from CaroKocht created this wonderful recipe with our oranges. Sweetened only with dates, these cookies taste wonderfully of orange and tahini. Thanks to the included rolled oats, they are a perfect breakfast substitute when things need to be quick. With a cup of coffee they also get you through the afternoon slump. Have fun baking!

05/03/2026

Ingredients

Ingredients for 4 portions

100 g fine rolled oats

75 g Flour (optional spelt wholemeal or buckwheat or another gluten-free flour)

1 tsp Baking powder

1 Pinch of sea salt

2 tbsp ground flaxseeds

5 tbsp Water

6-7 Dates (pitted, approx. 50 g)

75 g liquid tahini (sesame paste)

1 Orange (approx. 100 ml juice + 1 tbsp zest)

50 g Dark chocolate, roughly chopped

Preparation

Combine the rolled oats, flour, baking powder and salt in a large mixing bowl.

Mix the ground flaxseeds with the water in a small bowl and let swell for at least 10 minutes until the consistency is thick and viscous like beaten egg.

Finely chop the dates. Place in a separate bowl with tahini and the orange juice and zest. Add the flaxseed mixture and mix everything well.

Add the liquids to the dry ingredients and combine with a spatula. If the mixture is too dry, add a little water or oat milk. The mixture should be relatively firm. Fold in the chopped chocolate.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Scoop dough with a tablespoon, shape into balls, place on the sheet and flatten.

Bake at 180°C for about 15–20 minutes until the cookies get golden-brown edges. Let cool well and store in an airtight container.

Note: This recipe is also suitable for other citrus fruits.

Sweetening is done here only with dates. If you prefer it sweeter, you can add about 50 g of maple syrup (or another sweetener of your choice). The cookies are vegan and can be made gluten-free on request.