Oatmeal Tahini Cookies
Soft, chewy, and naturally sweetened with maple syrup and dates. They’re a wholesome treat you can feel good about!
Servings: 7 cookies
Ingredients
- 1/2 cup tahini paste (raw tahini)
- 1/3 cup real maple syrup
- 1 cup rolled oats
- 3 tablespoons almond flour
- 3 dates (I like Medjool) chopped
- 1/2-1/3 cup chocolate chips regular or dairy-free
- A pinch of salt
Instructions
- In a bowl, mix the tahini, maple syrup, and salt until smooth.
- Add the oats and almond flour, mixing well until the batter feels tight and holds together.
- Fold in the chopped dates and chocolate chips.
- Use a cookie scoop to portion the dough (about 7 cookies) onto a parchment-lined baking sheet. **The cookie dough should be tight and hold its shape. If it’s not, just use your hands to form the cookies.
- With wet hands, slightly flatten each cookie before baking.
- Bake in a preheated oven at 350°F/180°C for 14–18 minutes, until the bottoms are golden. The cookies will be soft when they come out of the oven, but will firm up as they cool.
Notes
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They stay soft and chewy without refrigeration.
Can I freeze the cookies?
Yes! Once baked and completely cooled, wrap them tightly in plastic wrap or place in a freezer-safe bag. They can be frozen for up to 2 months.
Do I need to thaw frozen cookies before eating?
Not necessarily. You can enjoy them straight from the freezer, or let them sit at room temperature for 10–15 minutes. For a warm cookie, pop it in the oven for a few minutes or microwave for 10–15 seconds.