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coffee tahini chocolate chunk oatmeal cookie

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!

Course Cookie, Dessert, Nut Free
Cuisine American
Keyword coffee tahini date cookies, tahini date chocolate oatmeal cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 cookies
Author Monique Volz of AmbitiousKitchen.com


  • 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


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
  3. 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.
  4. 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!
  5. 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!

Recipe Notes

*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!