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!
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Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!
Instructions
- 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
Notes
- 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 30ºF 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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