This black tahini cookie recipe is my take on an amazingly delicious creation by my wonderful friend Jenné Claiborne. Her recipe includes regular tahini and no dates. She also uses real oats, not quick cook ones and usually ads maple syrup instead of coconut nectar. It’s a phenomenal recipe that I have been obsessed with ever since I discovered it a couple months ago. Every time I make it for someone, the person falls in love with the cookies. And I do too! Again, and again and again 😉
I really suggest you make both!! Black tahini is quite exotic by the way and has a very strong, earthy flavor. That’s why I love baking with it. It’s quite common in Palestine but if you live in the US, you probably have to order it online. It’s 100% worth it as it adds a different flavor profile to this sweet treat than if you would use regular tahini. You can also use it in sauces and dressings on grilled veggies and salads, so invest into a jar.
- ¾ cup quick cook oats
- ½ cup black tahini
- ¼ cup coconut nectar
- 4-5 chopped medjool dates
- ½ cup raw chocolate (chopped)
- 1 pinch of salt
- Pre-heat your oven to 375° and get a baking sheet ready (I love using a silicone mat instead of parchment when I bake).
- In a bowl, combine all ingredients until well mixed and until they stick together.
- With a teaspoon, form little ball shaped cookies and slightly press down on your baking sheet.
- Bake for 10 minutes and let cool off for 15.
- Enjoy as a snack, any time of the day!