Soft-baked chocolate chunk tahini date cookies! These cookies are a mouthful of deliciousness and are filled with dark chocolate chunks and gooey dates all in one bite.
Tahini Date Cookies
Dates and tahini are two of my pantry staples that I truly can’t live without. Both are so versatile, and can be used in both sweet and savory recipes.
These chocolate chunk tahini date cookies combine the nuttiness of tahini with the sweetness of medjool dates, making it the perfect cookie with melted pools of dark chocolate and a sprinkle of flakey sea salt.
The oat flour in this recipe adds the perfect chewiness, while giving them a slightly nutty flavor. They’re sweet, salty and are seriously so addicting.
What you’ll need to make chocolate chunk tahini date cookies
The recipe is made with a few of my pantry staples, like oat flour, coconut sugar, dates and tahini. Here’s what you’ll need:
- Oat flour- I love baking with oat flour since it can usually be substituted equally with all-purpose flour
- Coconut sugar– coconut sugar offers a caramel-like flavor to these cookies, which pairs so well with the dates and tahini
- Butter– you can use dairy or vegan butter
- Eggs
- Tahini, or pure ground sesame
- Medjool dates– medjool dates are ideal for this recipe since they’re soft and gooey
- Dark chocolate– I like to chop up a bar of dark chocolate for these cookies, but chocolate chips or chunks work well too!
- Vanilla extract
- Baking soda + salt
These cookies have the perfect crispy edges with the softest centers, and you’ll only need one bowl to make them!
Dunk them in your favorite milk and you’ve got the ideal dessert. I can’t wait to hear what you guys think!
More cookie recipes you’ll love:
Walnut Chocolate Chip Oatmeal Cookies
Peanut Butter Cup Brownie Cookies
Almond Flour Chocolate Chip Cookies
Gluten-free Monster Cookies
Chocolate Chunk Tahini Date Cookies
Ingredients
- 1 1/2 cups oat flour
- 1/2 cup dairy or vegan butter, softened
- 1/3 cup tahini (sesame paste)
- 3/4 cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup chopped medjool dates, about 4 dates
- 1/2 cup chocolate chunks, or 1 bar of dark chocolate chopped into pieces
- Flakey sea salt, to top
Directions
- In a large bowl, whisk together the butter, sugar, egg, tahini, cinnamon and vanilla until smooth.
- Add in the baking soda, oat flour, salt and stir together with a rubber spatula.
- Fold in the dates and half the chocolate and mix together. Save the remaining chocolate to press into the tops of the cookies before baking.
- Chill the dough in the fridge for 1.5-2 hours
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and scoop out two tbsp worth of dough onto the pan. Repeat with remaining batter, making sure to leave at least 1 inch between each cookie.
- Press the remaining chocolate pieces into the top of the cookies. Bake for 8-10 minutes, then remove the pan from the oven. You can tap the hot pan on the counter 1-2 times to flatten the cookies.
- Let the cookies cool completely, then top them with flakey sea salt.
- Keep stored in an airtight container for up to 2 weeks, or freeze for up to 6 months.
Hi. I have oats and can grind them but was wondering if this recipe would work with almond flour. I know AF can be different in texture, etc. Thank you :).
I don’t think almond flour will give the same texture as oat with this recipe!
my absolute favorite cookies recipe!
So happy you love it!
Can eggs be substituted? And if so what would you recommend? Sounds delicious.!
Hey Meg, I believe flax eggs would work as well! For on flax egg, mix 1 tbsp of flax seed with 2.5 tbsp of water