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
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 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
