Description
These Coffee Tahini Date Chocolate Chunk Oatmeal Cookies are chewy and packed with rich flavors including tahini, a hint of coffee, sweet Medjool dates, and dark chocolate chunks. This unique twist on traditional oatmeal cookies offers a delightful experience with a perfect balance of sweetness, nuttiness, and a slight coffee aroma, making them a guaranteed crowd-pleaser.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup salted butter, at room temperature
- ½ cup good-quality tahini (e.g., Soom)
- 1 cup packed brown sugar
- 1 egg
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules or espresso powder (optional, but recommended)
Mix-ins
- 5-6 ounces good quality dark chocolate bar, coarsely chopped (about 1 heaping cup chocolate chunks)
- 6 large Medjool dates, chopped (or substitute ½ cup raisins or dried cherries)
Topping
- Fancy Maldon sea salt, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt. Set this mixture aside.
- Cream Butter, Tahini, and Sugar: In the bowl of an electric mixer, add the softened salted butter, tahini, and packed brown sugar. Mix on medium-high speed for 1 to 2 minutes until well combined and creamy.
- Add Wet Ingredients: Lower the mixer speed to medium-low and add the egg, pure maple syrup, vanilla extract, and instant coffee granules or espresso powder. Beat the mixture for about 1 minute until smooth and fully incorporated.
- Incorporate Dry Ingredients and Mix-ins: Gradually add the reserved dry ingredient mixture into the wet ingredients, mixing just until combined. Then fold in the chopped dark chocolate chunks and the chopped Medjool dates until evenly distributed throughout the dough.
- Shape Cookies: Using a medium cookie scoop, portion out the dough and roll into balls with your hands. Place each ball on the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just begin to turn golden brown. For a chewy texture, slightly underbaking is preferable.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes so they set and the edges harden slightly. Then transfer them to a wire rack to cool completely.
- Serve and Garnish: Sprinkle the cooled cookies with Maldon sea salt for an extra flavor dimension before serving. Enjoy your rich, chewy coffee tahini date chocolate chunk oatmeal cookies!
Notes
- These cookies offer a chewy texture with rich chocolate puddles, sweet Medjool dates, and a subtle coffee undertone.
- The tahini adds a unique nutty flavor that complements the oats and chocolate beautifully.
- If Medjool dates are unavailable, substitute with raisins or dried cherries for a similar sweetness.
- Be careful not to overbake to maintain a soft, chewy center.
- Sprinkling with Maldon sea salt enhances the sweet and savory contrast in these cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
