Coffee Tahini Date Chocolate Chunk Oatmeal Cookies
Chewy and delicious tahini oatmeal cookies with puddles of dark chocolate, sweet chopped Medjool dates and hints of rich coffee in every bite. This unique take on regular chocolate chip oatmeal cookies is bursting with flavor and guaranteed to impress friends & family!
Happy Friday and LAST day of AK Cookie Week 2020! I hope you’ve been loving all of the cookie recipes this year as much as I’ve been loving your creations. Today, I’m bringing you a little some unique because you know I had to go out with a BANG. And of course because I’m the self-proclaimed #TahiniQueenie — ha!
You could say these cookies pretty much came to me in a dream and trust me, they’re out of this world delicious. Repeat after me: coffee tahini date chocolate chunk oatmeal cookies.
Yes, they’re a mouthful and yes, they’re going to change your life. Crispy on the outside, chewy on the inside, and everything you could want in a chocolate chip cookie except multiplied by a million amazing flavors. Let’s get baking!
Ingredients you’ll need
These wonderful tahini oatmeal cookies use plenty of baking staples plus a few fun, unique add-ins to make them special. Here’s everything you’ll need:
- Dry ingredients: all-purpose flour, old fashioned rolled oats (do not use steel cut), baking soda, cinnamon and a bit of salt.
- Wet ingredients: salted butter for extra flavor, good-quality tahini (I use Soom), brown sugar, one egg, a bit of pure maple syrup and vanilla. Feel free to use my discount code ‘ambitiouskitchen’ for 10% your Soom Tahini order!
- Coffee flavor goodness: I highly recommend adding the instant coffee granules or espresso powder to give the cookies a hint of coffee flavor. It’s just the right amount – not overpowering! This is, however, optional.
- Mix-ins & toppings: good quality dark chocolate bar (or chocolate chunks), Medjool dates and a little fancy Maldon sea salt for sprinkling on top.
What makes these tahini cookies magical?
A few things that really make these tahini oatmeal cookies unique and out of this world:
- Tahini. Obviously tahini is the star here, and if you’ve never tried it, you must! It’s simply ground up sesame seeds, very similar to a nut or seed butter. It’s important to use a high quality tahini. I only use Soom Tahini in my recipes. Feel free to use my discount code ‘ambitiouskitchen’ for 10% your Soom Tahini order!
- Salted butter. Yes, salted butter = more flavor! Trust me.
- A little pure maple syrup for flavor + moisture. Besides brown sugar, you’ll need a tablespoon of maple syrup to create a nice sweet flavor and extra moisture. Honey will also work, but I LOVE maple syrup in these.
- Coffee + dark chocolate: truly a match made in heaven. Don’t skip either, it’s what takes these cookies to the next level!
- Dates: I love chewy, sweet chopped Medjool dates in these cookies. They pair perfectly with the tahini flavor and make it a little more interesting than your typical oatmeal raisin cookie.
Optional ingredient swaps
These tahini chocolate chunk oatmeal cookies are great for customizing and have optional ingredient swaps for other things you might have on-hand:
- Instead of Medjool dates you can also sub raisins, dried cherries or dried blueberries.
- Feel free to chop up a dark chocolate bar, or use chocolate chunks or chips. Whatever you have in your cupboard.
Can I make them gluten free?
Unfortunately, I cannot recommend a gluten free flour substitute in these cookies as I haven’t tested them, but feel free to let me know if you try these out with a gluten free flour. If you’re looking for a gluten free cookie, try one of these:
- The Best Paleo Chocolate Chunk Cookies
- Grain Free Peanut Butter Chocolate Chunk Cookies
- Flourless Paleo Chocolate Almond Butter Cookies
- Damn Good Tahini Chocolate Chunk Cookies
Seven steps to tahini oatmeal cookie perfection
- Prep your oven. Preheat it to 350 degrees F. Line a large baking sheet with parchment paper.
- Mix dry ingredients. Whisk them together in a medium bowl until they’re well-combined.
- Mix wet ingredients. Add the butter, tahini & brown sugar to your electric mixer and beat them until they’re combined. Then add your egg, maple syrup, vanilla & coffee and beat on low for one minute.
- Make your dough. Slowly add the dry ingredients to the wet ingredients and beat on low until everything is combined.
- Scoop your dough. Use a medium cookie scoop to roll dough into balls, and place each ball on your prepared baking sheet 2 inches apart.
- Bake them! Bake these cookies for about 10 minutes until the edges are barely turning golden brown.
- Cool them! Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This will ensure that they set nicely. Then sprinkle with sea salt and enjoy!
Can I make these without an electric mixer?
Yes! Feel free to mix the wet ingredients together by hand, slowly add the dry ingredients in, and mix again until they’re well incorporated. A great arm workout!
Tips for baking with dates
I absolutely love adding Medjool dates to baked goods, no bake treats and even smoothies (check out these amazing bars and this tahini date smoothie!) If you’ve never used dates in recipes before, it can seem a bit odd. But have no fear! Here’s are a couple of tips for using dates in recipes:
- Be sure to check your dates and remove any pits. You can do this by simply splitting it open and pulling the pit out of the center.
- If your dates aren’t nice and soft, I suggest soaking them in warm water for 5 minutes. Once you’re ready to use them, drain the water, chop the dates and toss them with ½ tablespoon of flour before adding to the recipe.
How to store tahini oatmeal cookies
Feel free to store these cookies in an airtight container at room temp for up to 5 days.
Can I freeze these cookies?
Yes! There are two easy ways to freeze these coffee tahini chocolate chunk oatmeal cookies:
- Freeze the dough: after you roll the cookie dough into balls, place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to bake, simply bake cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time.
- Freeze baked cookies: wait for the coffee tahini date cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
More holiday cookies
I hope you love these coffee tahini date chocolate chunk oatmeal cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Coffee Tahini Date Chocolate Chunk Oatmeal Cookies
Chewy and delicious tahini oatmeal cookies with puddles of dark chocolate, sweet Medjool dates and hints of rich coffee in every bite. This unique take on regular chocolate chip oatmeal cookies is bursting with flavor and guaranteed to impress friends & family!
- Dry ingredients:
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients:
- 1/2 cup salted butter, at room temperature
- ½ cup good-quality tahini (I use Soom)
- 1 cup packed brown sugar
- 1 egg
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- Optional, but recommended: 1 tablespoon instant coffee granules or espresso powder
- For the mix-ins:
- 5-6 ounces good quality dark chocolate bar, coarsely chopped (about 1 heaping cup chocolate chunks)
- 6 large Medjool dates, chopped* (or sub ½ cup raisins or dried cherries!)
- For topping:
- Fancy Maldon sea salt
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
In the bowl of an electric mixer, add in softened butter, tahini and brown sugar; mix on medium high until well combined, about 1-2 minutes. Switch mixer to medium low speed; add in egg, pure maple syrup, vanilla and instant coffee; beat for 1 minute or until well combined, smooth and creamy. Slowly add in dry ingredients and mix until combined. Next add in the chocolate chunks and chopped dates; mixing until well incorporated.
Use a medium cookie scoop to grab the dough and roll into a ball with your hands. Place dough on the cookie sheet lined with parchment paper, leaving 2 inches apart between each dough ball. Bake for 10-12 minutes or until the edges are just barely golden brown. A slightly underbaked cookie is always best so they stay nice and chewy!
Allow cookies to cool on the cookie sheet for 10 minutes before removing and transferring to a wire rack. This allows them to set up a bit and harden slightly around the edges. Repeat with remaining dough. Makes about 20 cookies. Sprinkle with sea salt and enjoy!
*If your dates aren’t nice and soft: I suggest soaking them in warm water for 5 minutes, then once ready to use, drain the water, chop the dates and toss them with ½ tablespoon of flour before adding to the recipe.
Optional: I think these cookies would be fabulous with 1/3 cup chopped walnuts mixed into the batter for a little crunch, but totally up to you!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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