As a big fan of flavor, these Salted Tahini Chocolate Chunk Cookies are packed with as much of it as possible. Each delicious cookie is loaded with chewy oats, maple syrup, chocolate pieces, chopped dates, flavorful tahini to bind it all together, and a sprinkle of sea salt.
Ingredients for Tahini Chocolate Breakfast Cookies
How to Make Salted Tahini & Date Chocolate Chunk Cookies
Essentials for Making Vegan Tahini and Date Cookies
- a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula. Worth. Every. Penny.
- whisk set: sizes for all jobs & tasks
- glass mixing bowl set: for mixing together all the ingredients
- my favorite stand mixer: KitchenAid, always
- tahini : not bitter, super smooth, and the best I've found
- the best, handcrafted dark chocolate
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Shop all of my favorites for making desserts & meals here on Amazon.
Shop my must have ingredients here on Amazon.
Shop my must have kitchen gadgets & tools here on Amazon.
Note: This post contains affiliate links to which I may earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting Rosemary Whisk.
Other Gluten Free Cookie Recipes
Tahini Chocolate Chunk Cookies
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, combine the tahini, maple syrup, and vanilla extract together and mix until incorporated.
- Stir in the cinnamon, cardamom, salt, oats, and oat flour. Add in the chocolate chunks and dates. The dough might be a little runny but will thicken as it sits. If your dough is super runny, add one more tablespoon of oat flour, and if it’s too thick, add another tablespoon of tahini. Let the dough sit for 10 minutes to thicken.
- With a cookie scoop, scoop out the dough onto the prepared baking sheet. Slightly flatten the cookies with your hand. Bake for 10-12 minutes, or until the edges are golden brown. The middle of the cookies should still be pretty gooey. Don’t overbake!
- Remove from the oven and sprinkle with sea salt, if desired. Allow to cool for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
Notes
- I love using this Dark Chocolate. It’s handcrafted and made with simple, organic ingredients in Raleigh, NC.
- Recipe adapted from and with thanks to Broma Bakery
With love & chocolate,
Hannah Catherine
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