Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe

If you’re anything like me and adore cookies that bring a delightful twist to classic flavors, you’re going to fall head over heels for this Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe. Imagine chewy oatmeal cookies loaded with rich dark chocolate chunks, sweet little bites of Medjool dates, a subtle coffee kick, and the nutty creaminess of tahini—sounds like a dream, right? Stick with me here because this recipe is not only a flavor bomb but also a total crowd-pleaser that you’ll want to bake again and again.

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Ingredients You’ll Need

The magic of this Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe lies in how well the ingredients complement each other. I recommend using good-quality tahini—you’ll notice the creaminess shine through. Also, pick a dark chocolate bar you love because those chunks get wonderfully melty and rich.

• All-purpose flour: Provides structure while keeping the cookie tender, so don’t swap it out unless you want a different texture.
• Old fashioned rolled oats: These add that hearty chewiness I adore; don’t use instant oats here or the texture will be off.
• Baking soda: This helps the cookies rise just right, giving you soft edges and a tender center.
• Cinnamon: A warm spice that subtly lifts the flavor and pairs beautifully with coffee and tahini.
• Salt: Enhances all the flavors, especially important in sweet baked goods with chocolate.
• Salted butter: I use unsalted sometimes, but salted adds a nice balance here—make sure it’s at room temp for smooth mixing.
• Tahini: I love Soom tahini for its smooth, slightly nutty flavor which gives these cookies their unique character.
• Brown sugar: Brings moisture and deep sweetness—packed tightly for accurate measuring.
• Egg: Helps bind everything together and adds richness.
• Pure maple syrup: Just a touch to round out the sweetness with a hint of earthiness.
• Vanilla extract: Classic flavor enhancer that works wonders with the chocolate.
• Instant coffee granules or espresso powder (optional but recommended): This little secret amps up the chocolate’s depth without overwhelming the cookie with coffee taste.
• Dark chocolate bar (chopped into chunks): Choose a good-quality bar for that melty, luxurious bite.
• Medjool dates (chopped): I adore these for natural sweetness and chewy texture; raisins or dried cherries work too if you prefer.
• Maldon sea salt (for topping): Finishing with flaky sea salt is my favorite treat-enhancer—it’s all about that sweet-salty contrast.

Variations

I’ve played around with this Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe plenty of times, and I encourage you to make it your own! Don’t be shy about swapping mix-ins or adjusting sweetness based on your preferences.

• Nut-free variation: Since tahini is seed-based, this recipe is naturally nut-free, but check your chocolate and oats if nuts are a concern.
• Fruit swaps: Instead of dates, I’ve tried dried cherries and golden raisins—both add a lovely tang or sweetness.
• Boost the coffee flavor: If you love a strong coffee kick, increase the instant coffee granules up to 2 tablespoons; just be careful not to overpower.
• Vegan version (experimented): I once subbed a flax egg for the egg and vegan butter for dairy butter—while the texture was a bit denser, the flavor still shone.

How to Make Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe

Step 1: Get Your Dry Ingredients Ready

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt. This mix ensures every spoonful is evenly flavored and helps avoid any clumps of baking soda in your cookies.

Step 2: Cream the Butter, Tahini, and Sugar

In your mixer bowl, add softened butter, tahini, and brown sugar. Beat on medium-high speed until everything’s smooth and creamy—this usually takes about 1 to 2 minutes. I’ve found that thoroughly creaming these ingredients aerates the dough just right and leads to a great texture.

Step 3: Add the Wet Ingredients

Switch your mixer to medium-low and add in the egg, pure maple syrup, vanilla extract, and instant coffee granules. Beat for 1 minute until this mixture is smooth and well combined. The coffee powder is subtle here but adds an incredible depth—you won’t taste bitterness, just richness.

Step 4: Combine Dry and Wet Ingredients, Then Add Mix-ins

Slowly add the dry ingredients to the wet mixture and stir until just combined. Then fold in the chocolate chunks and chopped dates. I love folding by hand at this point because it helps distribute those goodies evenly without over-mixing.

Step 5: Scoop and Bake

Using a medium cookie scoop or spoon, portion the dough into balls and place them about 2 inches apart on your prepared baking sheet. I usually roll the dough gently with my hands to get a nice round shape. Bake for 10-12 minutes or until the edges begin to turn golden brown but the centers still look soft—remember, slightly underbaked cookies are the best for that chewy texture!

Step 6: Cool and Finish with Sea Salt

Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack. This step is key for the cookies to set up without losing their chewy center. Just before serving, sprinkle each cookie with a flake of Maldon sea salt—it’s a small touch that makes a huge flavor difference.

How to Serve Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe

Garnishes

I always swear by a little sprinkle of flaky sea salt like Maldon on top—it elevates each bite and makes the chocolate taste even richer. Sometimes I dust a tiny pinch of cinnamon for an extra cozy touch, especially in fall or winter.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or spiced chai tea for a perfect afternoon treat. I love serving them alongside vanilla ice cream for a decadent dessert twist that my family can’t get enough of.

Creative Ways to Present

For a party, I like arranging the cookies on a wooden board with small bowls of extra chopped chocolate, dates, and tahini dip for dipping. Wrapping a few cookies in parchment and tying with twine also makes a charming homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper to keep them from sticking. They usually stay soft and tasty for up to 4 days, though honestly, they never last that long in my house!

Freezing

These cookies freeze beautifully. I like to pre-scoop the dough balls onto a tray, freeze until solid, then transfer to a zip-top bag. When you want cookies, just bake from frozen and add an extra minute or two to the baking time.

Reheating

When reheating, I pop the cookie in a microwave for about 10-15 seconds or in a warm oven for a few minutes. This softens them up and brings back that freshly-baked deliciousness like magic.

FAQs

Final Thoughts

This Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe has become a favorite in my kitchen because it’s such a delightful change from the usual chocolate chip routine. I love how the tahini adds that subtle nutty richness and how the coffee makes the chocolate pop—it’s a flavor combo you won’t forget. Whether you’re baking for yourself, friends, or family, these cookies deliver warmth, comfort, and a touch of fancy all in one bite. Trust me, once you give them a try, you’ll be reaching for this recipe again and again!

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