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Tahini Medjool Date Chunk Cookies

These cookies combine nutty tahini and sweet Medjool dates to create a delicious and wholesome treat that is quick to mix and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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
Add-Ins
  • 1/2 cup chopped Medjool dates Medjool dates give the best chew and sweetness.

Method
 

Preparation
  1. Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  2. In a bowl, stir together the rolled oats, almond flour, baking soda, and salt until uniform.
  3. Add the tahini, maple syrup, and vanilla. Fold with a spatula until a thick, sticky dough forms.
  4. If the dough seems too dry, add 1 teaspoon of water or a little extra tahini. If too wet, fold in 1 tablespoon more oats.
  5. Fold the chopped Medjool dates into the dough so they’re evenly distributed.
  6. Scoop or roll the dough into balls about 1.5–2 tablespoons each and place on the prepared sheet, leaving space for spreading.
Baking
  1. Bake for 10–12 minutes until edges are lightly golden and centers are set but still soft.
  2. Let the cookies cool on the baking sheet for at least 10 minutes to finish setting, then transfer to a wire rack.

Notes

Store in an airtight container for 2–3 days at room temperature or refrigerate for up to 7 days. Freeze for up to 3 months. Warm slightly before serving for best texture.