Tahini Medjool Date Chunk Cookies
Chewy, nutty cookies made with tahini and studded with Medjool date chunks, ready in under 30 minutes, perfect for a snack or lunchbox addition.
Ingredients
Dry Ingredients
- 1 cup rolled oats Use certified gluten-free oats for gluten-free cookies.
- 1/2 cup almond flour Can substitute with oat flour for nut-free.
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup tahini Or substitute another nut/seed butter.
- 1/4 cup maple syrup Can substitute with honey or brown rice syrup.
- 1 tsp vanilla extract
Add-ins
- 1/2 cup Chopped Medjool Dates Can substitute with any pitted dates, roughly chopped.
Instructions
Preparation
- Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the rolled oats, almond flour, baking soda, and salt until evenly combined.
- Add the tahini, maple syrup, and vanilla extract. Mix with a spatula until a thick, sticky dough forms. If the dough is too dry, add a teaspoon of water or extra tahini; if too wet, add a tablespoon of oats.
- Fold in the chopped Medjool dates so they’re evenly distributed.
- Scoop or roll dough into 1.5–2 tablespoon-sized balls and place them on the prepared sheet, leaving space—these cookies will spread.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers look set but still soft. For a softer cookie, remove at 10 minutes.
- Let the cookies cool on the sheet for at least 10 minutes before transferring to a wire rack. They firm up as they cool.
Notes
Store cooled cookies in an airtight container for up to 48 hours. For a firmer texture, refrigerate for up to 1 week. Freeze layered between parchment for up to 3 months.