Name: Tahini Medjool Date Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup rolled oats (Use certified gluten-free oats if needed.); 1/2 cup almond flour (Can be substituted with oat flour or whole-wheat pastry flour for a nut-free option.); 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup tahini (Choose runnier tahini for easier mixing; stir thicker tahini well.); 1/4 cup maple syrup (Honey can be used if not strictly vegan; reduce slightly if very runny.); 1 tsp vanilla extract; 1/2 cup chopped Medjool dates (Medjool dates give the best chew and sweetness.)

I remember the first time I made these — the combo of nutty tahini and caramel-like Medjool dates felt like a decadent cookie that somehow stayed wholesome. These Tahini Medjool Date Chunk Cookies are quick to mix, naturally sweetened, and perfect for an afternoon pick-me-up or a lunchbox treat.

Why you’ll love this dish

These cookies deliver big flavor with minimal fuss. Tahini brings a rich, sesame-nut depth that pairs beautifully with the jammy sweetness of chopped Medjool dates. They’re naturally free of refined sugar (maple syrup is the sweetener), use simple pantry ingredients, and come together without creaming butter or chilling dough — great when you want warm cookies fast.

“Soft in the center, slightly golden at the edges, and impossibly easy — these taste like a treat you’d buy at a bakery, but better.” — happy test baker

They’re ideal for:

A quick bake when unexpected guests arrive.
A lunchbox item that won’t melt in summer.
A healthier-ish dessert or snack that still feels indulgent.

How this recipe comes together

Quick overview: whisk the dry ingredients (oats, almond flour, baking soda, salt), stir in tahini, maple syrup, and vanilla until a thick sticky dough forms, fold in chopped Medjool dates, portion onto a lined sheet, and bake 10–12 minutes until edges are lightly golden. Cool briefly on the sheet so cookies set — then enjoy.

This short process means no mixer, low cleanup, and a reliable texture every time.

What you’ll need

1 cup (100g) rolled oats
1/2 cup (55g) almond flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (125g) tahini
1/4 cup (80g) maple syrup
1 tsp vanilla extract
1/2 cup (60g) chopped Medjool dates

Notes and substitutions:

Rolled oats: for a finer crumb, pulse briefly in a food processor to make “oat flour” texture. Use certified gluten-free oats if needed.
Almond flour: sub with oat flour or whole-wheat pastry flour for a nut-free option (texture will change).
Tahini: you can swap equal parts peanut or almond butter for a different flavor. Choose runnier tahini for easier mixing; stir thicker tahini well.
Maple syrup: honey works if not strictly vegan; reduce slightly if very runny.
Dates: Medjool give the best chew and sweetness. Other soft dates are ok but may be less juicy.

Step-by-step instructions

Preheat and prep: Heat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
Mix dry ingredients: In a bowl, stir together the rolled oats, almond flour, baking soda, and salt until uniform.
Add wet ingredients: Add the tahini, maple syrup, and vanilla. Fold with a spatula until a thick, sticky dough forms.
Adjust texture if needed: If dough seems too dry, add 1 teaspoon of water or a little extra tahini. If too wet, fold in 1 tablespoon more oats.
Add dates: Fold the chopped Medjool dates into the dough so they’re evenly distributed.
Portion the cookies: Scoop or roll the dough into balls about 1.5–2 tablespoons each and place on the prepared sheet, leaving space for spreading.
Bake: Bake 10–12 minutes. Edges should look lightly golden and centers set but still soft. For a softer cookie, remove at 10 minutes.
Cool: Let the cookies cool on the baking sheet at least 10 minutes so they finish setting, then transfer to a wire rack.

Best ways to enjoy it

Simple: Serve warm with a cup of tea or coffee — the warmth loosens tahini and makes dates extra gooey.
Dessert plate: Stack two cookies with a smear of tahini or a thin layer of dark chocolate.
Brunch or snack box: Pair with fresh fruit, Greek yogurt (or dairy-free yogurt), or a handful of nuts for a balanced snack.
Party platter: Arrange on a platter with dried fruit and small bowls of tahini and chopped pistachios for dipping and topping.

Storage and reheating tips

Room temperature: Store in an airtight container for 2–3 days. Keep away from direct sun or heat to avoid softening excessively.
Refrigerator: Will keep 7 days in a sealed container — they’ll firm up; bring to room temperature before serving for best texture.
Freezing: Freeze baked, fully cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm 10–15 seconds in a microwave.
Food safety note: Because these contain no raw eggs or dairy, they’re less perishable, but still follow standard storage times and discard if you detect off smells or mold.

Pro chef tips

Size matters: Keep cookie scoops uniform so baking is even. Smaller cookies will bake faster and crisp more.
Date prep: Chop Medjools coarsely so you get noticeable chunks. If dates are dry, soak in warm water 5–10 minutes, drain, and pat dry before chopping.
Tahini consistency: If your tahini is super oily and runny, stir thoroughly so the fat and solids recombine before measuring. If it’s drier, warm slightly to make mixing easier.
Avoid overbaking: Remove when centers look just set — carryover heat will finish them and keep cookies tender.
Flavor boost: A pinch of flaky sea salt on top right after baking lifts the sweetness and deepens the tahini flavor.

Creative twists

Chocolate chunk: Fold in 1/3 cup dark chocolate chunks for a richer cookie.
Spiced date: Add 1/2 tsp ground cinnamon and a pinch of cardamom for warm spice notes.
Nut crunch: Stir in 1/4 cup chopped toasted walnuts or pistachios for texture.
Citrus lift: Zest 1/2 orange into the dough for a bright contrast to the tahini.
Lower-sugar: Reduce maple syrup by 1–2 tablespoons and replace with 1–2 tablespoons unsweetened applesauce to cut sweetness while keeping moisture.
Make them grain-free: Replace oats with 1/2 cup extra almond flour plus 2 tbsp ground flax or coconut flour (texture will be denser).

Common questions

Q: How long do these take to make from start to finish?
A: Active time is about 10–15 minutes (mixing and portioning). Bake and cool add another 20–25 minutes, so plan roughly 35–40 minutes total.

Q: Can I use other dates or dried fruit?
A: Yes. Medjool dates are ideal for chew and caramel flavor, but chopped Deglet Noor can work if slightly less sticky. Chopped dried figs or cherries are alternatives — expect small texture and sweetness changes.

Q: Are these vegan and gluten-free?
A: As written they are vegan (no animal products). For gluten-free, use certified gluten-free rolled oats and ensure your almond flour is processed in a gluten-free facility.

Q: Can I make the dough ahead?
A: Yes — store the formed dough balls in the fridge for up to 24 hours before baking. You may need to add 1–2 minutes to bake time if cold from the fridge.

Q: My dough was crumbly — how do I fix it?
A: Add 1 teaspoon at a time of water or extra tahini until the dough comes together. Resting 10 minutes lets oats hydrate and can help bind the dough.

Conclusion

If you like simple bakes that feel both wholesome and indulgent, these cookies are a dependable go-to — they require no mixer, no refined sugar, and highlight the buttery depth of tahini with sweet Medjool pockets. For another tahini-date cookie take on oatmeal-style cookies, see Coffee Tahini Date Chocolate Chunk Oatmeal Cookies for a chocolatey variation. For the original inspiration and a similar recipe to compare techniques, check out Tahini Medjool Date Chunk Cookies – Feasting on Fruit.