Description
These Coffee Tahini Date Chocolate Chunk Oatmeal Cookies are a delightful twist on classic oatmeal cookies, featuring rich tahini, bursts of dark chocolate chunks, sweet Medjool dates, and a subtle hint of coffee. Chewy with a slightly crisp edge and topped with a sprinkle of Maldon sea salt, these cookies offer a unique flavor combination that’s sure to impress friends and family.
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 (I use 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 sub ½ cup raisins or dried cherries)
Topping:
- Fancy Maldon sea salt
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ease 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 for later use.
- Mix Wet Ingredients: In the bowl of an electric mixer, combine the softened salted butter, tahini, and brown sugar. Beat on medium-high speed for about 1-2 minutes until well combined and creamy.
- Add Flavorings and Egg: Lower the mixer speed to medium-low and add the egg, pure maple syrup, vanilla extract, and instant coffee granules or espresso powder (if using). Beat for about 1 minute until the mixture is smooth and well incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined, being careful not to overmix the dough.
- Add Mix-ins: Fold in the chopped dark chocolate chunks and chopped Medjool dates evenly throughout the dough.
- Shape Cookies: Using a medium cookie scoop, portion out the dough and roll each portion into a ball with your hands. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are just barely golden. For the best chewy texture, remove cookies slightly underbaked.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 10 minutes. This helps them set and develop a slightly firmer edge. Then transfer cookies to a wire rack to cool completely.
- Serve: Sprinkle the cookies with Maldon sea salt just before serving for a perfect sweet and salty finish. Enjoy!
Notes
- These cookies are chewy and delicious with a unique combination of tahini, coffee, Medjool dates, and dark chocolate.
- Using instant coffee granules enhances the depth of flavor without making the cookies taste like coffee.
- Medjool dates add natural sweetness and a chewy texture; substitute raisins or dried cherries if preferred.
- For firmer cookies, bake an extra 1-2 minutes but be careful not to overbake as these cookies are best slightly soft inside.
- Make sure the butter is softened for easier mixing and better dough texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
