TAHINI MEDJOOL DATE OATMEAL COOKIES
10-12 large cookies
1 Hour 15 Minutes
2 sticks unsalted butter, softened to room temperature, about ½ stick butter to grease baking sheets
2 cups Medjool dates pitted and sliced into small cubes
½ cup tahini
1 ⅓ cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon nutmeg
½ teaspoon sea salt
1 ½ cups all-purpose flour
3 cups rolled oats
Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats and brush them with butter.
Beat butter until creamy, and then add the brown sugar until the texture is airy. Start beating in the brown sugar and once incorporated, add the eggs in one at a time making sure to beat well each time. Add the vanilla and nutmeg and beat once again.
Mix together the flour, salt, baking soda, nutmeg and vanilla. Then, carefully mix and incorporate the flour mixture with the butter, sugar and eggs. Add the tahini and stir. Add in the oats and Medjool dates.
Spoon out dough with an ice cream scoop onto cookie sheets leaving space between each cookie.
Bake for about 12-14 minutes, or until the cookies are brown at their edges. They will firm up more once they’re allowed to cool on a wire rack.
Serve with coffee or black tea.