Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!
THIS POST IS SPONSORED BY NATURAL DELIGHTS®
My favorite Medjool dates now come in sweet little sprinkle-on-or-stir-into-anything-sized chopped chunks, and I am HERE FOR IT.
First new packaging, now this new chopped mini form – Natural Delights really knows how to spoil a girl. As if Medjool dates weren’t already snack-perfect enough, these new little Medjool morsels are nearly irresistible to eating by the handful (after handful after handful after…). And they are conveniently coated in a light dusting of coconut flour to keep the finger stickiness under control too. They think of everything.
But what I am even more excited about than the straight snack-ability is how perfect they are for baking! Or cooking. Or topping smoothie bowls. But COOKIES…
With the help of these new chopped Medjool dates I have created chunky, BETTER than chocolate chip, salted Tahini Medjool Date Oatmeal Cookies. And with only a quarter cup of sweetener for the whole batch, because those Medjool dates mixed in take care of much of the sweetening naturally but without the time/cleanup of having to blend them into date paste or chop them yourself.
I’m very happy chopped Medjool dates are now part of my baking life. Almost as happy as you will be when your mouth is full of one of these sweet-salty cookies.
And don’t think for even a second that I neglected texture in all my excitement about the caramel-like cookie taste – I would never. Tahini and almond flour keep them moist in the middle, oats give them a wholesome chewiness, and maple syrup makes the edges just crispy. They are the perfect mix of soft-baked but slightly crunchy.
And if tahini isn’t your thing (me two years ago, so I get you) swap it for almond butter or peanut butter or whatever nut/seed butter you like.
Chopped Medjool dates have just given cookie baking an easy, fruit-sweetened upgrade and you need to get in on this, friends!
WATCH HOW TO
Tahini Medjool Date Chunk Cookies
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!
Ingredients
- 1 cup (100g) rolled oats
- 1/2 cup (55g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (125g) tahini (can sub with a different nut/seed butter)
- 1/4 cup (80g) maple syrup
- 1 tsp vanilla extract
- 1/2 cup (60g) Natural Delights® Chopped Medjool Dates
Instructions
- Preheat the oven to 350ºF.
- In a mixing bowl, stir together the oats, almond flour, baking soda, and salt.
- Add the tahini, maple syrup, and vanilla.
- Mix to form a thick dough.
- Fold in the chopped Medjool dates.
- Scoop/roll into balls and arrange on a cookie sheet lined with parchment paper (they will spread so don’t overcrowd).
- Bake for 10-12 minutes at 350ºF or until golden around the edges.
- Remove from the oven and cool for at least 10 minutes.
- Enjoy, these are delish warm!
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 6g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
Keywords: vegan, oatmeal, gluten free, dessert, baking, snack, salted, oil free
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These tiny chopped dates have been on the scene since the early 1990’s, which is when I began using them in my recipes.
They are primarily found in small, privately owned or co-op Health food stores.
You should be able to find them in the bulk foods section 🙂
Luv Ya!
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Oh really, good to know! They are new to me but I love them🤗
Hi Natalie,
I want to thank you for the best cookie recipe. I have been binging on your recipe for months now and everyone who tries them loves them. They are simple and the flavors are very complex!
Love them!
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Karla! I am so happy to hear you are loving and sharing these🤗 That is a perfect description. Thank you for the feedback, and I hope you are having a wonderful weekend!
Bake at 30 F ????
Ty, Marilyn
Ah my bad, that’s a typo! It should be 350, thanks for catching it😊
Could this be corrected in the recipe?
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It has been!
Just make them and they are delicious !
Also tried the spiced chai chia pudding and wow !
Love your recipes 🙂
YAY!! I can’t believe you tried them already, but I am thrilled to hear you enjoyed them🤗 And the chia pudding too!
Yep! I was already in the kitchen looking for some recipes:)
I had all the ingredients on hand and they are really easy to do 👍🏻
Well that’s perfect, and I hope you loved them!
dates in everything is the best so I can only imagine how good these are! Will need to go pick up a fresh pack of dates to make some 🙂
Haha yes totally agree, these just make that even easier🤗 Happy monday Jess!
Dates make everything better! These cookies look so good, Natalie! 🙂
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Mmm yes I agree, very much like salted caramel and SO good😋 Thanks Ela!
Just made a big batch of homemade cashew butter & I have a hunch it is destined for these cookies! I love cookies that are nourishing enough to be called breakfast but still taste like dessert and meet all my cookie-cravings needs. I actually just ate a couple Natural Delights dates stuffed with nut butter and chocolate last night and it made me realize that life would be beyond dull without Medjool dates! =)
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Mmmm homemade cashew butter…I’m jealous rn😋 Ha what a true realization though, dates truly do make life better and definitely sweeter!
Can I replace the maple syrup with honey?
Yep, that will work too!
My daughter eats dates every day — stuffs them with choc chips and coconut flakes and takes them to school. I’m excited to try this with her. I am going to use sunflower butter so they will be school safe!
Oh I love dates stuffed with nut/seed butter and chocolate chips too…SO YUM😋😋 So already sounds like she has very good tastes haha, and I hope she loves these too! Just one warning, if you use sunflower butter with the baking soda they will turn green, so maybe skip the baking soda and just have them be a little less fluffy unless you want green cookies😆
Hey there! I put homemade salted sunflower seed butter in mine before reading your comment and got a little worried. No greenness in these cookies. They taste phenomenal. I made them for my kids but I think I could eat the whole batch by myself. Printing off the recipe and sticking it in our snack rotation. Thanks for the tasty work!
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YAY!! Sometimes the green comes through and other times not, I am still trying to understand the chemistry there myself lol. But I bet the flavor was DELISH! SO so happy you guys liked them🤗
Is it possible to sub the almond flour for coconut flour?
Hmm almond flour is very moist whereas coconut is very dry, so I don’t recommend it they will turn out dry and kinda crumbly. You could try oat flour though!
If I were to half the recipe, would I just use 1/4 tsp of baking soda?
Yep, that will work! Enjoy 🙂
Love finding plant based recipes with ingredients I have on hand! They’re in the oven right now. They aren’t spreading out, they’re staying in balls. Not sure why, but it could be the 1/4 c pecans and 1/4 c vegan chips I added 😀
Hmm could be that, did you make any other changes? Well they will still be delish as balls, but you can flatten them a little bit before baking next time too!
When you’re buried under three feet of snow….you bake, of course 😆 and when I saw this recipe come through in an email with the words tahini and dates, I knew this would have to happen immediately! Tahini is life (we go through at least a jar a week because I’m an addict) and it makes me SO happy that you’ve crossed over to the other side 😉😂 OK, so since we’re pretty much stranded at home with all the snow and I had to make these now, I went ahead and chopped some dates and tossed them in coconut flour and I am happy to report it worked perfectly! Now, the cookies themselves…my new favorite! They’re buttery, melt-in-your-mouth delicious with wonderful pops of caramel, salty goodness! Thank you for not skimping on the salt here because it plays so well with the tahini and maple syrup!! My first batch in the oven did not spread out, which I’m totally not complaining because they were still AMAZING 😍 but the second batch I flattened just a little before baking and they looked exactly like yours! Excellent recipe! I’m off to enjoy another cookie with some coffee and watch the snow fall ❤️ hope you’re having a great week so far!
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OMG 3 FEET??? Haha wow that is impossible for me to imagine, but sounds fun and crazy all at once😆🤗 And yes, definitely reason to do tons of baking! Oh trust me, you are not the only one who is glad I finally converted to the tahini loving side. I still like it best in baking/sweet stuff, but something about it combined with maple syrup creates the most magical caramel-y flavor. You and your tahini toffee sauce (yes I still remember and make that!) are definitely to thank for helping win me over too😘 So happy you liked these cookies and area already on batch 2! Much love and I hope the weather calms down a little soon🙈
These are SO GOOD!!! I must have made mine way bigger than yours, I only got 6, they arent huge but whatevs coz they are DELICIOUS!
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Ha no such thing as too big a cookie🙌😂 I always ended up eating these two at a time anyways, but I am SO happy you liked them Sarah!
I totally thought those were chocolate chips! That is so cool that they make little bits of dates bite size like that, so much easier to avoid having to chop them up! I love almond flour in oatmeal cookies, this is how I make mine and they are so delicious! Tahini sounds like a lovely addition and it’s such a bitter seed butter that I bet the date pieces really help balance them out. I also really like how thick and chunky they are, extra hearty cookies that you can feel good about eating. I especially like the salted part too, that always amps up desserts so deliciously. I hope your hand is feeling better!
Ha they’re not AS sneaky as the psych out raisins that look like chocolate chips, but still nope no chocolate here (shockingly lol). Although chocolate chips added in too certainly wound’t be bad😉 I am so glad I finally tried the oat + almond combo in cookies, I love it in cakes but it’s just as good in cookies! And yes, extra salt ALWAYS🙌 Happy weekend!
Can’t wait to try these! Except- I’m out of maple syrup!!! Any suggestions for substitutes? Or is it a must to get my butt up and out to the grocery and just buy some maple? Thanks!
Any liquid sweetener will work! Hopefully you have another one on hand so a grocery store trip does not stand between you and COOKIES😬🤞
I was suspicious. Better than chocolate chip? I love dates. But that’s one mighty bold claim there. However, my suspicions were TOTALLY unfounded! These are the BEST cookies on your blog (and they’ve got some stiff competition there). You’ve got serious wizard skills balancing that tahini bitterness with maple syrup and dates to give it such a moreish taste and texture! 🙌🙌 The whole family loved them (including the 3 year old who previously told me that dates were much too brown for him)!
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Whoa!! That is high praise, I am soooooo happy you loved them so much Aleks🤗🤗 I didn’t think I could top chocolate chip either, but the sweet/salty flavor of these did it for me so I’m glad you agree. Too much brown😂 Lol well I’m glad these cold convince him otherwise! Enjoy the rest❤️
OMG!!! These are good cookies.
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Brilliant recipe and it’s so so good! Finally got around to baking last night and they’re delicious right out of the oven and kicks my salty and sweet cravings at once. Theyre also so filling 😊 thanks for the lovely recipe
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YAY!! I am so happy they were a success, and totally agree the sweet + salty is EVERYTHING😋😋 Thank you for the awesome feedback, and enjoy the rest!
Ahh I love your recipes! I don’t have the minis available where I live, could I just chop some regular dates instead?
Of course! I’ve already had a reader do that and worked perfectly 🙂 Enjoy!
Made them, oh my so delicious! Sweet but not too sweet, might be my new go to cookie recipe 😊
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Aw yay!! I am so happy you loved them, that is wonderful feedback😊😊
I made these today, with some substitutions. I didn’t have any dates 🙁 so I used raisins. I also didn’t have quite enough tahini, so I supplemented the rest of the amount with almond butter. Mine didn’t flatten at all, but I took a glass and flattened them a bit immediately after removing them from the oven. They are a delicious treat! Can’t wait to try with actual dates!
Loving the sound of your version and great idea to flatten them a bit while they are still hot! I am SO happy you enjoyed them😊 They are really yummy with the dates, but now I kinda wanna try a raisin batch…
amazing, followed to a T
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YAY!! So happy you liked them🤗
love this recipe. i’ve made these cookies at least five times now! i use raisins instead of dates, and sometimes throw an egg into the batter to help them stay together. served with milk and they are true perfection <3
YES!! I am so happy you are loving them, and I bet they are delish with raisins, maybe some extra cinnamon added in too😋 Thanks for the feedback Sofia!
These cookies are delicious! I made them with my 4 year old (who is a date lover) and they were super simple for us. We usually have whole dates from the bulk section of our grocery store, but they were very easy to chop. The cookies turned out soft and chewy with a little crunch on the outside, and the flavor was sweet with some salty – perfection! Plus, I can feel good about my daughter eating these. Only change I made was in the last minute of baking I flattened the cookies out with a fork, much like I would with peanut butter cookies. This was my first recipe from your site, so I look forward to trying more!
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I am so happy you both liked them, Kate! Your description is perfect I couldn’t agree more, I love salty/sweet treats the most😋 And great idea stealing that trick from PB cookies, thanks for sharing! Enjoy and can’t wait to hear what you try next. Happy saturday😊
These sound like they might be delicious. I love dates, tahini and oats. But adding maple syrup or any sweetener to something with dates would make them too sweet for me. Is the liquid sweetener crucial for the texture of the cookies? Could I add water or lemon juice or milk or something else not sweet?
Nope, not essential! I’ve had readers make them without the sweetener and just dates already😊 You can swap it for milk or water, although that will make the cookies softer/chewier, or more tahini!
These are OUT OF THIS WORLD! Soo soo good! Dates and tahini combo was genius! I also added pumpkin seeds and pumpkin pie spice. Now I need to figure out a way to make them less dangerous (increasing oats and may be adding bananas and apple sauce) because I just ate half of the pan!
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YAY!! I am so so happy you loved them, and I want to try them with those spices that sounds amazing😋😋 Ha I getcha, any fruity additions will make them more soft/chewy but still delish!
Hi! These cookies tasted DELICIOUS but I had one problem with baking. They did not spread at all. They just stayed in balls. I had to press them down with a spatula when they were done to flatten them out. I subbed the tahini for peanut butter..do you think that’s why? It was a pretty running peanut butter, similar to the tahini consistency…
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Probably not the PB, that should be fine, but that can just happened with healthier cookies since it’s the combo of fat/sugar that causes spreading. Just press them flat before baking next time 🙂
I have made other healthy oatmeal cookies with a ton of ingredients. These cookies are a cinch to put together and the best recipe yet! I love the addition of a nut butter taste, it reminds me of my mothers peanut butter cookies but a ton healthier.
Thank you for this great recipe.
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That is amazing feedback, thank you Chris! I agree, the nut butter makes them so much richer😋 I love them with tahini, but cashew and almond butter are both really good too. Enjoy!
These sounded amazing, and then the batter was even better! They almost didn’t make it to the oven 😉
However they’re baking and not spreading, much like others experienced. I tripled the recipe (1st time our…!) and so I’m wondering should I have tripled the baking time, for them to spread? Thank you!
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Hahaha I agree on the batter…SO GOOD😋 But the spreading issue doesn’t have to do with bake time, and if you triple that they will burn so I don’t recommend it. Just press them flat before baking!
These are so tasty, salty & sweet! I actually might cut back on the sweetness a little next time if possible, but yes delicious, trying not to eat them all today! They didn’t spread for me either as others have mentioned, but that’s fine. They’re slightly crisped on the outside and soft on the inside.
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I am so happy you liked them! I can see that working, with the date chunks the cookie part doesn’t need to be super sweet😋 Thanks for the feedback, Kristin!
We love these cookies! I’ve made them before, but when I saw tahini on sale this week, it reminded me to make them again for our weekly potluck. I do have to flatten them myself before baking, but they always turn out great, even when I overcook them a bit. 🙂 This time, I added pecans to half the batch for a nice little crunch. I’ll probably be saving those for me, they are super yummy. Thank you for the plant-based sweets, especially without refined sugars and oil. I really appreciate it!
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I am so happy you like these, Sarah! Great idea to add some nuts for extra crunch too, I will have to try that next batch 🙂
Oh my these are mighty good! I think this is my new favourite cookie recipe. Thank you!
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Whoa that is amazing feedback! I am so happy you loved them Darlene🤗
Made these for the first time and was overall very happy with them. Very tasty (especially warm!) and easy to make.
In my first effort the dough was just a little too dry, so I might up the tahini a bit next time.
I did roll the dough into balls and found they held that shape, so I smushed them down and next time would do that before putting them in the oven.
Thumbs up!
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I am so happy you liked them Joe, yes so so good warm😋😋 Thanks for the feedback!
I just made these and they are pretty good except they didn’t expand at all! I substituted almond flour with whole wheat flour and maple syrup with honey, could that have affected it?? Other than that they taste great- and healthy!
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It was probably the flour swap, the gluten in wheat flour will hold them much tighter than almond flour which is higher fat and doesn’t really bind much at all. So happy they were still tasty though!
Can I use quick oats instead of rolled oats?
Sure! They will just be slightly less chunky textured, still so very delicious 🙂
I love dates, tahini, and anything reminiscent of salted caramel so I knew I’d love these. They are delicious! I’m always surprised by how good tahini is in desserts, even moreso than peanut butter and I love peanut butter. I read the other comments before making them so I knew to press them down before baking, which was a good idea because they did not spread at all. Perfectly crisp on the outside and soft and chewy on the inside.
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I am so so happy you liked them Molly! In baked stuff is my favorite way to tahini I think, the salty/sweet combo really makes it shine😋 Thanks for sharing your feedback, and enjoy the rest!
Hi Natalie, looking to do some baking but I don’t have almond flour on hand. Could I sub oat flour or all purpose and how much would you recommend for the substitutions? I tried researching the ratios but couldn’t get an definitive answer. Also- your blog is adorable, can’t wait to try the recipes! Thank you!
Almond flour has a lot more natural oil/moisture than oat so it would make the cookies super dry. You could use another nut flour or grind your own nut flour though! Or try this recipe instead: https://www.feastingonfruit.com/chocolate-chunk-oatmeal-cookies/#tasty-recipes-15432
I’ve made this recipe probably 10 times now – totally addicted! I always use peanut butter but follow the rest of the instructions to a tee. We were out of maple syrup this time around, so I substituted molasses and dare I say it…I think they might be even better! The molasses gave a beautiful dark color to the cookies and they taste awesome! Thanks so much for this recipe!
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Omg MOLASSES!! I have to try that, I absolutely adore molasses it sounds delish. Might have to throw in some cinnamon and ginger too. I am so happy you love these, thanks for the feedback and idea Mikaela!
Can i use instant oats instead of rolled oats?
Sure! The texture will just be slightly less chunky😊
These were really good. Had to modify though! I used a different brand of tahini that is saltier than my norm, and usually find desserts too sweet. So combination of saltier tahini and reduced maple syrup left them too salty for me. I added an additional handful of oats and a bit more vanilla to help offset the salt (used kosher). Added splashes of water to get them to stick. I only used 40 g maple syrup and still, I can reduce some since the dates are so sweet. Moist Inside and crisp on the outside even with my modifications. Thank you!
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I am so happy they still turned out yummy! I am always a fan of modifying to your tastes, appreciate you sharing your version😊
what can I substitute the almond flour for? Would more oat flour work? Or all purpose flour?
Either would work, but use slightly less (about 1/3 cup). Hope you love them!
For some reason I can’t print this recipe – it redirects me to the home page of the blog. May be a bug. Please fix soooon! So I can give the recipe to a friend asap. 🙂
I am aware of that and working to fix it, so sorry Emily!
Delicious!
My cookies however did not come out as large as yours did. I used a cookie scooper and I did flatten them out, but they didn’t really expand too much. Did you have a larger cookie scooper? What do you think is the cause of this? I made as many cookies as the recipe said it called for. In your pictures however I saw that you had nine cookies on the tray, did you make larger portions or did you have the other three cookies on a different tray?
I wanted them to be larger but they are small. Would appreciate help!
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Hi Jennifer! I’m so happy you try these and they tasted delicious. My cookie scooper is about 2 to 3 tablespoons per cookie. I only showed 9 on the pan because it looked better for photos ha, but the cooling back photo shows the full batch. I recommend flattening them a little more before baking and or adding a little bit more tahini so the batter is not quite as thick and they will spread a little more. Sugar is a large part of why traditional cookies spread, so since these are pretty low in sweeteners they won’t spread as much as a traditional chocolate chip cookie. Hope that all makes sense and helps!
Thank you!! I will try extra tahini next time!
I guess I am curious how you got your cookies larger. Did you adjust anything when baking?
You know what, I realized that it could be the different tahini brands haha! Maybe mine was thicker than yours!
Nope, I did not adjust anything else! But yes the tahini brands could definitely make a difference, I think I used the Joyva one here which is pretty runny
Thank you for this beautifully simple recipe! I made them with chopped dried figs instead of dates, and they’re incredible!
Oh I love that swap, dried figs are my fave! I am so happy you loved them Hannah😊
hi! I will bake these cookies but I’m Italian and we use celsius degrees…at which temperature should I bake these cookies?
350F is equal to about 180C. Hope that helps and I hope you love them!
Love these so much! But am I the only one whose batter is so formless that it’s kinda hard shaping them? mine turned into granola 🙁
Oh no!! That shouldn’t happen, sounds like your batter came out way to dry for some reason. Did you measure by weight or cups? And how thick/thin was your tahini? Try starting with jsut 1/2 cup oats next time and add slowly if you need more to make sure you avoid that issue!
I measured everything by weight and used thin, runny tahini. I wasn’t able to mold the batter into cookie shapes as it all just kinda fell apart
:(( I’ll try again today and slowly incorporate the wet ingredients. I’ll update too!
I am not sure what happened then, but yes cut way back on the dry ingredients and adjust as need be!
That happened to me once. I think it had to do with the Tahini that I used. I used Trader joes Organic Tahini, didn’t come out as good as when i use a different brand. It made really yummy granola though.
. These cookies are so good and so easy to make. I have them often. I sometimes add protein powder to justify eating them for breakfast.
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I am so so happy you enjoyed them Dawn😋🤗
Can these be frozen? Thinking of making these as a Christmas gift but would need to store them for a week after baking.
Yes these do freeze well! They will be dry after a week in the fridge or at room temp, so freezing would be my best rec 🙂
Super delicious cookies, and very satisfying as well. I did not have vanilla so I added some cardamom powder which turned out great.
I would probably cut maple syrup in half next time just so it’s less sweet.
Given these cookies don’t really spread, is it ok to not add baking soda?
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Oh I love the sound of cardamom in here, that sounds delicious! And yes you can add baking soda but it probably won’t make a massive difference on the rise/texture, won’t hurt either though 🙂 So happy you tried them and appreciate the feedback!
Thank you for sharing. 2020 focused on making more vegan and plant based meals, and this year trying to find some healthier desserts! These were delicious… like others mentioned, mine didn’t flatten out. Pulled them out and squished them a litte 🙂 then put them back in for a couple more minutes. So good.
I am so happy you liked them Claudia!! Appreciate your feedback very much. And lots of vegan desserts around here so I hope you try out some others soon too 🙂
Oooh these are so good! I will definitely repeat this recipe and try variations- my first go I didn’t have dates so I used raisins, and also didn’t flatten them (I like more puffy cookies) and baked for 14 minutes since they weren’t flattened out. The texture and taste is on point– I love the level of salt in these and how much you can taste the tahini. I might try with chocolate chips as well, or maybe chopped nuts next time instead of raisins/dates. I could see tons of good variations on these! thank you for the recipe!
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Ooooh Madeline I like the way you think with all those yummy addition ideas, and your first version sounds delicious! Appreciate the feedback and I am so happy you liked them 🙂
My husband and I recently began eating primarily Mediterranean for health and weight issues. This was my first attempt (only deviation from recipe was using Costco’s Nut & Seed butter) at a sweet. SUCCESS!!! We both love them! I do have a couple questions: why do they need to be refrigerated? We’re going camping this weekend and wanted to take them, but ice chest space is limited. Secondly, while rolling, I tasted the dough. Oh. My. God. SOOOOOOO good. I put 3 balls, raw, in the fridge. I just tried one chilled. In love. Is there any reason NOT to make these, and leave them ray, as little sweet bites? Maybe leave out the baking soda?
THANK YOU for such a great recipe! Going to scour your site now!
YAY!! I am honored these were the sweet treat you tried first and so so happy they were a hit🤗🤗 Also I love Costsco nut/seed butter, I’m sure it was delish in here! Re your questions: no they do not need to be refrigerated, they will stay fresh longer in the fridge but totally work as a camping/hiking snack at room temp. And yes so so good as dough right?! Absolutely no reason not to eat them raw or make a batch not even intended to bake, and yes just leave out the baking soda and you’re good (although doesn’t hurt if its in there either) Hope you enjoy many more batches/recipes to come and good luck with the new diet Jill!
Surprisingly delicious, but dangerous! I made only half of batch, added one majool date (chopped it up) and added very few dark chocolate pieces. The date acted like caramel and with chocolate, yum! The cookie got a nice shell once cooled and what a lovely texture! I did bake for 12 min. But of course I ate 2 warm which was delicious, but I’m sort of regretting not waiting for them to cool. The Tahiti has a slight after taste, but that didn’t bother me. I’m on a diet though, so this can be a dangerous habit… I manage to split the batch to 9 cookies. But need to be careful though these are just too delicious! What a simple recipe too! I wouldn’t skip in the Tahiti, I don’t think almond butter would get that amazing crunchy shell like texture. Will make again, when craving a somewhat healthy treat. Was looking for something that was satisfying. TY
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I am so happy you enjoyed them! They are extra irresistible with chocolate added in, I love doing that too😋 And I’ve made them with almond butter, good but not as rich and “buttery” in my opinion. I am so happy they hit the spot, appreciate the feedback!
Ok – so these are AMAZING!!! I subbed buckwheat flakes for oats, as the latter doesn’t agree with me. I think that you are right, Natalie – they are up there with chocolate chip cookies. I will be repeating this recipe *a lot*.
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YAY!! This is such happy feedback, I am so happy you loved them🤗 I’ve never tried with buckwheat flakes but that’s such a good idea too!
I’ve made several times now. Enjoy them a lot however had I made my first recipe with unhulled sesame tahini with its substantial bitterness I wouldn’t have made them again Wish I had known before making a double batch with the brand I just bought. I also diminished the baking powder by a fraction to lessen it’s taste
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I do believe the tahini I typically use for baking is hulled, I would recommend that if the other is significantly more bitter. Lesson learned, sorry you ended up with such a bitter double batch🙈 Soom or Joyva are my go to brands. Hopefully the next batch will be better!
So perfect. I tweaked a bit too, added chopped walnuts & pecans, some cinnamon, delicious. Thank you.
Oh those sound like delish additions😋 SO happy you liked them Sarah!
Thanks I did it and added less maple sirup (1/8cup instead of 1/4cup) with 1/8cup of unsweetened soy milk. I’ll bring them to my workplace tomorrow, I’m impatient to see if they’ll like them!!
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That sounds delicious, I hope everyone loved them🤗
I’m in trouble. These are HEAVENLY.
I screwed this up by using oat flour instead of almond flour (because I didn’t have almond flour) and they came out dry and crumbly but still OMG SO DELICIOUS!!!
I will 100% be making them again – next time with almond flour – and indulging once again. 🤤
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Hahahaha I always love “dangerous” feedback😬🤣 Oat and almond flour are VERY different in terms of moisture so really not interchangeable, the next batch is gonna be SO GOOD I cannot wait for you to taste them…!
Hello! Any suggestions for a substitute for almond flour please? Happy to use gluten if req. but need to be nut free for school. Ta!
There aren’t any perfect swaps for almond flour, but you could try about 1/4 cup of another kind of flour (all purpose would be most reliable but anything except coconut would work!)
You could also adapt this recipe that is designed to be made with oat flour and add in the tahini for almond butter and and medjool dates instead of chocolate chips!
I wasn’t expecting the level of deliciousness that’s in these cookies… YUMMALICIOUS!!! Whole food ingredients & tasty, win, win! Thank you for sharing your recipes!
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I am so happy you liked them!! And unpretentious ingredient line up but they’re so good, right??😋 appreciate your feedback, Lynn!
We loved these cookies they are so delicious
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So so happy they were a hit! Appreciate your feedback!
I’ve made these with both tahini and almond butter and either way is yummy. Also highly recommend adding a handful of dark chocolate chips. 😉
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YES!! Always a delish addition😋🍫 I am so happy you love them, appreciate the feedback Erin!
I made these today the only substitution I made was peanut butter instead of tahini because I didn’t have any on hand. I must say these cookies are so delicious almost dangerously so since I’ve already had four and they just came out of the oven! 😂 thank you for the delicious recipe!
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I bet they were so so yummy with peanut butter too! I’m happy you love them, appreciate the feedback, Rhonda😊
What kind of sorcery and witchcraft are these cookies???? Amazing!!!! I followed the recipe exactly as written – cookies held their shape, but I got no problem with that. They taste absolutely DELICIOUS!!!
Thank you so much for this recipe!
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Haha baking magic indeed!! I am so happy you loved them😋 Appreciate your lovely feedback!
Made the cookies according to the recipe and measured them out with a scoop (size not specified in recipe) so they were all the same size. The recipe made 19 not 12 cookies AND they did not spread out. Had to flatten them with a spoon them when they came out of the oven.
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You probably had a different size scoop than I do, they come in many sizes. And it’s the combination of butter/fat and sugar that makes a cookie spread, so you won’t get that with most healthier ingredient recipes. Hope that helps!
Hi Natalie!
My local organic market used to have “date squares, which used a paste and had the same crumbly texture as these cookies that I love even though they end up all over my car and floors! They have since switched to pecan bars boooooo! I sliced the dates myself they were very sticky, but it was worth it. All the same gooey deliciousness but in a circular shape and I like the pieces throughout. Want to turn them into ice cream sandwiches and oatmeal cream pies too. Thank you so much for getting this flavor back into my life; I was shocked that a recipe with only 8 ingredients could be this spectacular, bravo! God bless you Natalie.
Sincerely,
Date fanatic
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Those squares sound DELICIOUS and I am so happy these cookies could be a reminiscent throwback☺️ I love the ice cream sandwich idea, they will be great for that! Appreciate your feedback, Sarah. Enjoy!
QUESTION- I made these cookies 3 times, twice with tahini, and once with almond butter. I absolute love the tahini version, but my dough is very crumbly. Should I thin out my tahini with water or milk?
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Tahini is typically pretty runny already unless you were at the end of the jar. If your dough is still very dry and crumbly, I’d recommend just adding more tahini (2-4 tbsp) rather than thinning it out. If you want to try thinning it out, I’d recommend coconut oil instead of water/milk which will not add any fat and may make the baked cookies dry. Hope that helps!
Hi!
I’m planning to make these for my mum as something a bit healthier to snack on, as she has nausea due to cancer treatment. I wondered whether I should freeze the cookies before baking, so that she can pop one in to bake as and when she needs them? Or is the texture basically the same when you bake, freeze, then thaw them out?
Thanks so much!
Hi Sharmaine! These do freeze pretty well after baking, but if you want that fresh from the oven warm cookie experience every time you bake them then freezing the dough is the way to go. Just make sure you scoop and freeze as balls and possibly add an extra couple minutes to the bake time if you bake from frozen. Hope that helps!
Thank you so much, that’s really helpful! 🙂
How long do they last in the fridge, and how do they hold up to freezing?
They freeze really well! And in the fridge they can last 2 weeks, although they will start to lose freshness after about 1 week. Hope that helps!
If I freeze the dough, should I defrost in the fridge before baking?
Yes I would recommend that! You can try baking from frozen, but it’s hard for me to estimate how much time to add without trying it myself
These are amazing! I am a big chocolate lover but was looking for a non chocolate treat, I love dates and don’t even miss the chocolate in these they are incredible !
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I’m right there with you, Taryn, usually I want the chocolate chips, but they somehow hit the spot without😋 I’m so happy you are enjoying them, thanks for the feedback!
Really delicious. My picky eater liked them! They did not spread for me but maybe it had to do with the tahini being the bottom of the jar!
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YAY!! That is the best review. And definitely could be the thicker/less oil tahini that did it, top of the jar is such a different consistency. Appreciate the feedback Vanessa!
Just made these, and …Wow! I have tried low/no sugar recipes from other sites, and they were OK, but nothing I would make again. These, however, are a keeper. Can’t wait to try more of your recipes. I did deviate a bit. I substituted date paste (made medjool dates) for the maple syrup. I also did half tahini, half PB, because I like how they play well together. Since I used the date paste for the sugar, I added raisins for the fruit and a touch of cinnamon. The dough seemed a bit dry, so I started with baking 6 cookies. They did not spread. And even though they were moist inside, they tasted a bit dry. So, I drizzled a bit of maple in the remaining dough, mixed, scooped, and thumb pressed. Kazam! They turned out perfect. The maple really enhanced the salt and the cinnamon. For the last 6, I switched my oven to convection 325 and they baked more evenly golden. Next time I am going to try the recipe with Hazelnut cocoa butter!! Thank you so much for sharing your talents with us. Blessings!
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I am so happy your cookies turned out so yummy, Diane! I LOVE the sound of that tahini + PB combo and the extra maple was delish I’m sure. Appreciate your sharing your variations, and really appreciate the feedback too!