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Our tahini medjool date oatmeal cookies are a riff on the classic oatmeal raisin cookie. Why? We love the idea of updating an American classic by creating another classic with a Middle Eastern touch. Biscuits and cookies are really popular in the Middle East, and there are hundreds of recipes for biscuits and cookies such as date-stuffed cookies, butter biscuits, vanilla cookies and savory varieties. Most of these recipes were originally meant to be made at home, and multiple generations of one family would spend the day mixing batter to pipe or hand mold cookies for various occasions including everyday eating pleasure, wedding celebrations or births, or religious holidays such as Bayram or Easter where crumbly kahk cookies or petites fours would require hours of diligent preparation. 

The history of the medjool dates back to 6000 years ago. Originating in Morocco, this variety spread throughout the Middle East over the past eighty years by being grown and cultivated throughout the region. Prized for its soft texture and intensely toffee-like flavor, the medjool date is appreciated for its flavor, texture and versatility in various recipes. They’re eaten raw, or stuffed with walnuts or almonds, or cooked in tagines with meat or chicken.  

By creating a recipe for tahini medjool date oatmeal cookies we blend our love for the nice, chewy, texture of oatmeal and the joy that is the experience of finding soft hidden nuggets of fruit exploding on your tongue. Tahini medjool date oatmeal cookies don’t skimp on that satisfying experience you get with your first bite– or five– of a great cookie. The combination of tahini paste and medjool brings together the warm, earthy flavors of rich sesame and the intensely sweet notes of this extraordinary date variety. 

Tahini is known to be filled with high amounts of protein, and it's a rich source of vitamin B which is great for brain function and high energy levels. We believe our tahini medjool date oatmeal cookies are better than breakfast bars for families on the go! They can also be served with a warm glass of milk or cup of coffee– as is always a perfect pairing with a great cookie recipe.





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 


Step 1:

Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats and brush them with butter.  



Step 2:

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. 



Step 3:

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. 



Step 4:

Spoon out dough with an ice cream scoop onto cookie sheets leaving space between each cookie. 



Step 5:

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. 

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