April 1, 2026

Vegan Date Filled Pinwheel Cookies (Soft Sesame Swirl Cookies)

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These vegan date-filled pinwheel cookies are soft, buttery (without butter!), and naturally sweetened with rich date paste. Coated in crunchy sesame seeds and rolled into beautiful spirals, they’re a perfect Middle Eastern-inspired treat for tea time or holidays. This dairy-free version uses oil instead of butter, making it lighter yet just as delicious. The combination of tender dough and caramel-like dates creates an irresistible bite every time. Whether you’re baking for guests or meal prepping sweets for the week, these easy vegan cookies are guaranteed to impress with both flavor and presentation.

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Vegan Date Filled Pinwheel Cookies

Soft and tender vegan date-filled pinwheel cookies made with oil and naturally sweet dates. Rolled in sesame seeds for a nutty crunch, these dairy-free cookies are perfect for tea time, holidays, or make-ahead treats.

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Prep Time 15

Cook Time 20

Rest Time 15

Total Time 50

Servings: 40 Cookies

Course: Cookies, Dessert

Cuisine: Mediterranean, Middle Eastern

Calories: 135

Ingredients Method Video

Ingredients

For Dough

4 cups all-purpose flour
2 tbsp sugar
1/2 tsp baking powder
1 tbsp fast-rising dry yeast
2 tbsp sesame seeds
1 cup oil
3/4 cup warm water

For Filling

1 tbsp oil – or butter
500 g Dates paste
1-2 tbsp water – if needed

For Coating

1 tbsp molasses
1 tbsp water
1/3 cup sesame seeds

Method

Make the Dough

In a bowl, add flour, sugar, baking powder, yeast, and sesame seeds, and mix well.
Pour oil and mix.
Then, add warm water and mix well.
Knead the dough for 5 minutes.
Cover and let it rest for 15 minutes.

Prepare the Date Filling

In a pan, combine dates and oil.
Cook on low heat, stirring until soft. Add 1- 2 tbsp of water if needed.
Mash until smooth, then let cool.

Assemble the Cookies

Split the dough in half and roll each half into a rectangle (about ¼ inch thick).
Split the date filling in half, then roll each half into a rectangle between 2 sheets of parchment paper.
Transfer them on top of the rolled doughs.
Make sure the date filling is spread evenly and covers the entire dough.
Roll each half tightly into a log and form 2 logs.
Slice into 1-inch pieces.
Mix molasses with water.
Dip the top of each piece into the molasses mixture, then into the sesame seeds.
Place cookies on a lined baking sheet.

Bake

Preheat oven to 400°F (200°C).
Bake for 20 minutes or until lightly golden.
Cool before serving.

Video

Tips for Soft Vegan Date-Filled Pinwheel Cookies Every Time

Use soft, moist dates for a smooth filling
Chill the dough to prevent sticking and keep clean swirls
Roll tightly for perfect spiral shapes
Don’t overbake—cookies should stay soft, not dry
Lightly toast sesame seeds for a deeper flavor

How to store Date Filled Pinwheel Cookies

To keep these treats at their best, place them in a sealed container on your counter where they’ll stay fresh for 5 days. For longer storage, the fridge extends its life to 2 weeks.
You can also freeze baked cookies for up to 2 months, or freeze the dough log and slice it before baking to make ahead.

What to serve with Date Cookies

Middle Easterners serve these delicious date-filled pinwheel cookies with black tea, mint tea, or Arabic coffee.

Personally, I grab 2 of these cookies with my morning coffee for a quick breakfast.

Date-filled pinwheel cookies plate served with a cup of tea.

If you try this vegan date-filled pinwheel cookie recipe, I’d love to hear how it turned out for you. Leave a comment below and let me know what you served it with or how you made it your own. Don’t forget to save this recipe for later and share it with family and friends who enjoy easy, delicious Mediterranean meals!

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