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!