Sticky Tahini Date Cookies


So glad you guys are having fun with my European vacation posts!  I love reminiscing on good times, so am happy to share.  However, before I turn into a travel guide, I thought I’d break it up a bit by going back to my roots and giving you a new treat to bake!

I’ve been eating a lot of hummus of late.  I eat it at home.  I eat it at work.  I eat it down the street from my apartment at a restaurant called – yep – Hummus Place – which is excellent and cheap for any fellow New Yorkers out there!  Hummus with carrots.  Hummus with chips.  Did you know that hummus, avocado and tomato sandwiches are the best things ever?  No?  Well, now you do.

With all the hummus eating going on, I thought I’d try to make my own.  All I needed to add to my pantry was a jar of tahini.  Bought that, made the hummus, ate the hummus, ’twas tasty.

Then I had a nearly full jar of tahini to finish.

You may have noticed by now that any leftover ingredients in my apartment are destined to be featured in a baked good – ahem…Pumpkin BrowniesBanana Coconut Bars…ahem.  So obviously I was off to make tahini cookies.  Isn’t that what you would do?  Since I was recently drooling over giant Barcelona dates, it was only fitting that I toss juicy Medjools into the mix as well.


Here’s my recipe for Sticky Tahini Date Cookies, adapted from this recipe:

1/2 cup tahini

1/2 cup honey

1 teaspoon vanilla extract

1/2 cup chopped Medjool dates

1 1/2 cups oats, coarsely processed

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chopped walnuts

Preheat the oven to 350*F.  Grease cookie sheets – don’t forget these are sticky cookies!  In a large bowl, combine tahini, honey, vanilla extract and Medjool dates until smooth.  In a separate bowl, mix together oats, cinnamon, salt, baking soda and walnuts.  Add dry ingredients to wet ingredients and mix until well-blended.  Drop spoonfuls of batter onto prepared cookie sheets.  Bake for 10 minutes. Cool on the cookie sheets for a couple minutes before removing to cool completely.  Makes 15 cookies.


Off topic, but look out the window – isn’t my block cute?

These. are. so. GOOD!  Like surprisingly delicious!  You can definitely taste the sesame seed flavor, and it’s totally enhanced by the cinnamon and vanilla.  I’m already imagining all the things you could add to these cookies – other dried fruits or nuts, flax seed, more spices.  And they’re so nutritious!  Make them now!

Have you ever used tahini when baking something sweet?



21 Responses to “Sticky Tahini Date Cookies”

  1. 1 prettyladycmu November 20, 2009 at 1:52 pm

    Never used it for something sweet, but that’s a wonderful idea! Great pictures too 🙂

  2. 2 VeggieGirl November 20, 2009 at 2:18 pm

    NEVER used tahini in a cookie recipe before – looks fabulous!

  3. 3 Alexi November 20, 2009 at 2:46 pm

    These look SO GOOD! And since all I need to pick up are the dates and walnuts, I think I may give these a spin tonight… yum 🙂

  4. 4 candice November 20, 2009 at 5:47 pm

    Ahhh, tahini in baked goods??? Giant dates? Fabulous, thank you!

  5. 5 merittothecarrot November 20, 2009 at 6:16 pm

    Mmmmm, such an interesting recipe! The first bite must be incredible 😉

  6. 6 Lauren November 20, 2009 at 7:35 pm

    This is such a creative use of tahini! I love the photos in this post – your block looks very colorful 🙂

  7. 7 N. D. November 20, 2009 at 9:49 pm

    These look amazing. I LOVEEEE tahini! I have to try these!

  8. 8 Michael November 21, 2009 at 11:47 am

    they look delicious!
    check out my food blog and tell me what you think:


  9. 9 Sophie November 22, 2009 at 6:53 am

    Ooooh Ashley!! These cookies look so delectable!! And they are good for you too!


  10. 10 Tyler (Raspberry Runner) November 23, 2009 at 1:29 am

    OMG. I’m almost speechless….I want to try those cookies!!!!

  11. 11 chrysta November 23, 2009 at 4:03 pm

    These look sssooo good. Im am loving the tahini! Thanks for the recipe!

  12. 12 Lynna November 26, 2009 at 8:40 pm

    I’ve had a bit of a tahini fixation lately and am almost out but this recipe (and hummus) are a good excuse to get more! Also, have you ever tried a hummus and melted cheese sandwich? Yummy.

  13. 13 Chic Slim February 23, 2010 at 1:24 am

    Just made these today, after looking at your website, and boy was I surprised! They were so delicious! And almost all the ingredients were so healthy, so I didnt mind over indulging in them. The only thing I would recommend is, if your not used to the Tahini taste,is use a bit less than 1/2 a cup. Even though I am from meditrainan descent, and always have tahni, it was a bit to much for me. But other than that thanks for the recipe! I was also wondering if you had the nutrional facts? Like calories, etc. it would be greatly appericated!

  14. 14 Noelle Paul August 9, 2011 at 10:39 am

    I made these for a road trip we just went on and my husband LOVED them! I did too, but he commented every time he ate one. He thinks they are the best cookie ever! We love tahini and are excited to find another use for it! Thanks for this recipe. I’ll be making them often and keeping my cookie jar stocked!
    As for nutrition, they are super! Sesame is one of the highest sources of calcium ever. And I love that the recipe has no oil, honey instead of sugar, oats…it’s fabulous!

  15. 15 Jenaca May 30, 2012 at 11:35 pm

    All I have in the house is steel cut oats, will that work at all? I’ve never baked with steel cut oats before, any advice would be great!

  16. 16 Cassandra February 3, 2013 at 2:09 pm

    Your recipes are great – very happy to have found you! Your conversation tone is great too 😉

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