If you’ve ever wondered how to take classic oatmeal cookies to a whole new level, I’m about to share my absolute favorite twist—the Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe. These cookies have everything you crave: chewy oats, gooey chocolate chunks, the subtle warmth of coffee, and that nutty, deeply satisfying tahini flavor. Trust me, once you try these, your cookie game will never be the same.
Why You’ll Love This Recipe
- Unique Flavor Combo: Tahini and coffee bring a rich, unexpected depth that pairs beautifully with chocolate and oats.
- Chewy & Moist Texture: These cookies stay soft and chewy, which is exactly how cookies should be in my opinion.
- Easy to Make: The steps are straightforward, and you can whip this up in just about 30 minutes.
- Perfect Crowd-Pleaser: I’ve never met anyone who doesn’t smile after eating one of these.
Ingredients You’ll Need
Each ingredient plays an important role here. The oats bring that classic chewy base, while the tahini adds a creamy, nutty undertone that pairs perfectly with coffee and chocolate. Pro tip: choosing good quality chocolate and tahini really makes a difference—you’ll taste it in every bite!
- All-purpose flour: Provides structure; for best results, measure it accurately by spooning into your cup instead of scooping.
- Old fashioned rolled oats: Classic oatmeal cookie texture – don’t swap for quick oats if you want that chewy bite.
- Baking soda: Helps the cookies rise just enough without becoming cakey.
- Cinnamon: Adds a warm, subtle spice that complements the coffee and chocolate.
- Salt: Enhances all the other flavors, especially balancing the sweetness.
- Salted butter: Brings richness and tenderness; room temperature makes mixing easier.
- Tahini: This sesame paste adds a creamy, nutty flavor that’s truly unique here.
- Brown sugar: Adds moisture and a hint of molasses flavor that deepens the cookie’s character.
- Egg: Provides structure and richness to the dough.
- Pure maple syrup: A natural sweetener that enhances the overall flavor and chewiness.
- Vanilla extract: Brings out the sweetness and rounds all the flavors.
- Instant coffee granules or espresso powder: Optional but highly recommended for that deep coffee kick that pairs so well with chocolate.
- Dark chocolate bar (chunked): Use good-quality dark chocolate for luscious melty pockets in every bite.
- Medjool dates (chopped): These plump, sweet dates add natural sweetness and chew; dried cherries or raisins work too.
- Maldon sea salt (for topping): A sprinkle on top gives a perfect contrast of sweet and salty.
Variations
I love mixing things up with this Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe—you can totally make it your own by swapping a few ingredients or dialing up certain flavors.
- Nut-Free Variation: Tahini is made from sesame seeds and is naturally nut-free, but double check your chocolate’s processing if allergies are a concern.
- Swap Dates for Dried Cherries: I’ve had great success with tart dried cherries too, which add a lovely tangy contrast.
- Use Vegan Butter & Flax Egg: To make these vegan, try plant-based butter and replace the egg with a flaxseed egg—I’ve tested this and it works beautifully.
- Skip Coffee for Kid-Friendly: Simply omit the coffee granules and add an extra teaspoon of vanilla—you’ll still get plenty of flavor.
How to Make Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe
Step 1: Prep Your Dry Ingredients
Start by whisking together the flour, oats, baking soda, cinnamon, and salt in a medium bowl. Mixing these dry ingredients ahead helps everything blend smoothly later. I always give it a good stir to make sure the cinnamon is evenly distributed—it makes every cookie so flavorful.
Step 2: Cream Butter, Tahini & Sugar
In your mixer bowl, beat softened butter, tahini, and brown sugar until well combined—this usually takes about 1-2 minutes on medium-high speed. You’ll love how the batter gets silky and rich here, which sets the tone for the cookie texture.
Step 3: Add the Wet Ingredients
Switch your mixer to medium-low and add the egg, maple syrup, vanilla extract, and (if you decided to use it) instant coffee granules. Beat for another minute until everything is smooth and creamy. The coffee might seem subtle here, but wait until you taste the finished cookies!
Step 4: Combine Dry and Wet Ingredients
Slowly add the bowl of dry ingredients into the wet mixture and mix until just combined. Overmixing can make the cookies tough, so keep an eye on this part. Then fold in your chocolate chunks and chopped dates so they get evenly spread through the batter.
Step 5: Scoop & Bake
Using a medium cookie scoop, grab dough portions and roll them into balls with your hands. Arrange them on a parchment-lined baking sheet at least 2 inches apart. Bake at 350°F for 10-12 minutes until the edges just start to turn golden—you want to avoid overbaking to keep them chewy. Cool on the baking sheet for about 10 minutes before moving them to a wire rack.
Pro Tips for Making Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe
- Room Temperature Butter & Tahini: Starting with softened ingredients helps everything mix evenly for the creamiest batter.
- Don’t Skip the Coffee: Even if you think you don’t like coffee, a tablespoon of espresso powder adds amazing depth without bitterness.
- Underbake Slightly: Pull the cookies out when edges are set but centers look soft—they continue to cook as they cool.
- Use Quality Mix-ins: Investing in good chocolate and fresh Medjool dates really elevates these cookies from good to unforgettable.
How to Serve Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe
Garnishes
I always sneak a little sprinkle of flaky sea salt on top right after baking. The salt sparkles on the chocolate and intensifies those sweet, nutty, and coffee flavors. It’s such a simple touch that takes these cookies over the top.
Side Dishes
These cookies are perfect alongside a steaming cup of coffee or tea. If you’re serving a dessert platter, throw in some fresh fruit or even a scoop of vanilla ice cream to balance the earthy tahini and bittersweet chocolate.
Creative Ways to Present
For a special occasion, I’ve baked these in mini-muffin tins to create bite-sized cookie cups that hold their shape beautifully. They’re adorable with a drizzle of melted chocolate on top and a tiny fresh date slice garnish. Guests always ask for seconds!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They keep soft and chewy for up to 4 days, but honestly, they rarely last that long at my house!
Freezing
If you want to save some for later, these freeze really well. I freeze baked cookies in a single layer on a tray first, then transfer them to a sealed freezer bag. When you’re ready, just thaw at room temperature or warm them gently in the oven.
Reheating
To bring back that fresh-baked softness, I pop the cookies in a 300°F oven for 5-7 minutes. This revives the chocolate chunks beautifully and makes them feel just out of the oven again.
FAQs
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Can I use natural peanut butter instead of tahini?
While peanut butter will work in a pinch, tahini’s unique flavor and creaminess are key to what makes these cookies special. If using peanut butter, choose a smooth, natural variety and expect a different flavor profile. It’s worth trying if you’re out of tahini, but I encourage you to try the original version too!
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Do I have to use instant coffee granules?
Not necessarily. Instant coffee granules or espresso powder dissolve well and blend smoothly into the dough, giving that depth without a gritty texture. If you prefer, you can omit it entirely or substitute with a teaspoon of strong brewed coffee, though this might affect cookie consistency slightly.
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Can I make these gluten-free?
Yes! Swap the all-purpose flour for a gluten-free all-purpose blend that’s designed to bake like regular flour. Make sure your oats are certified gluten-free as well. The result will still be chewy and delicious.
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Why are my cookies spreading too much?
This can happen if your butter is too soft or melted, or if the dough is too warm when placed in the oven. Try chilling the dough for 15-20 minutes before baking, and make sure to measure your flour carefully. Also, don’t overmix the dough, which can cause it to spread more during baking.
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How do I make sure my cookies stay chewy?
Underbaking is the trick! Remove the cookies once the edges are just set and lightly golden but the centers still look soft. They’ll firm up as they cool, giving you that perfect chewy texture.
Final Thoughts
I absolutely love how this Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe turns out every single time. It’s one of those homey yet sophisticated treats that spark conversations and happy smiles. Whether you’re baking for your family or want to impress friends, these cookies are a delicious way to shake things up from your usual chocolate chip. Give them a try—you’ll be so glad you did!
Print
Coffee Tahini Chocolate Chunk Oatmeal Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these chewy Coffee Tahini Date Chocolate Chunk Oatmeal Cookies, a unique and flavorful twist on classic oatmeal cookies. Bursting with rich coffee notes, luscious tahini, sweet Medjool dates, and gooey dark chocolate chunks, these cookies offer a perfect balance of textures and tastes that will impress friends and family.
Ingredients
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 substitute ½ cup raisins or dried cherries)
Topping
- Fancy Maldon sea salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent the cookies from sticking and to promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt. This ensures even distribution of leavening agents and spices, setting the base for your cookie dough.
- Cream Butter, Tahini, and Sugar: In the bowl of an electric mixer, combine the softened salted butter, tahini, and packed brown sugar. Mix on medium-high speed for about 1-2 minutes until the mixture is well combined and creamy, forming the flavorful fat base of the cookies.
- Add Wet Flavors: Reduce 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 fully incorporated, infusing the dough with rich flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and preserving cookie tenderness.
- Fold in Mix-ins: Gently fold in the coarsely chopped dark chocolate chunks and the chopped Medjool dates (or chosen dried fruit alternative) until evenly distributed throughout the dough.
- Shape Cookies: Using a medium cookie scoop, portion out the dough and roll it into balls with your hands. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just barely golden brown. For the best chewy texture, aim to slightly underbake them.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 10 minutes. This step lets them set properly and firm up around the edges before transferring to a wire rack. Once cooled slightly, sprinkle with Maldon sea salt to enhance flavors and serve.
Notes
- These cookies offer a delightful combination of chewy tahini oatmeal texture, bursts of sweet Medjool dates, rich dark chocolate chunks, and subtle coffee undertones.
- A slightly underbaked cookie ensures a soft and chewy texture.
- If you prefer, substitute Medjool dates with raisins or dried cherries.
- Using high-quality tahini and dark chocolate greatly enhances the flavor complexity.
- Sprinkling sea salt on top contrasts wonderfully with the sweetness and enhances the overall taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
