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date-filled pinwheel cookies

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 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 50 minutes
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
  1. In a bowl, add flour, sugar, baking powder, yeast, and sesame seeds, and mix well.
  2. Pour oil and mix.
  3. Then, add warm water and mix well.
  4. Knead the dough for 5 minutes.
  5. Cover and let it rest for 15 minutes.
Prepare the Date Filling
  1. In a pan, combine dates and oil.
  2. Cook on low heat, stirring until soft. Add 1- 2 tbsp of water if needed.
  3. Mash until smooth, then let cool.
Assemble the Cookies
  1. Split the dough in half and roll each half into a rectangle (about ¼ inch thick).
  2. Split the date filling in half, then roll each half into a rectangle between 2 sheets of parchment paper.
  3. Transfer them on top of the rolled doughs.
  4. Make sure the date filling is spread evenly and covers the entire dough.
  5. Roll each half tightly into a log and form 2 logs.
  6. Slice into 1-inch pieces.
  7. Mix molasses with water.
  8. Dip the top of each piece into the molasses mixture, then into the sesame seeds.
  9. Place cookies on a lined baking sheet.
Bake
  1. Preheat oven to 400°F (200°C).
  2. Bake for 20 minutes or until lightly golden.
  3. Cool before serving.

Video