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Tahini Chocolate Chunk Cookies with Dates

Chewy Tahini Chocolate Chunk Cookies with Dates offer a delightful twist on the classic chocolate chip cookie, combining the nutty richness of tahini with the sweet, caramel-like flavour of dates. These cookies are not just a treat for the taste buds but also a nod to the versatility of Middle Eastern ingredients, bringing a unique and sophisticated flavour profile to your cookie jar. Perfect for those who appreciate a fusion of traditional and modern flavours, these cookies blend the creamy texture of tahini with the gooey, irresistible chunks of chocolate and the natural sweetness of dates, creating a harmonious blend in every bite. Whether you’re a seasoned baker or a curious food enthusiast, these cookies promise an unforgettable baking experience and a delicious departure from the ordinary.

Basic Ingredients for Tahini Chocolate Chunk Cookies with Dates


Unsalted Butter: Butter provides richness, flavour, and structure to cookies. It helps in the creaming process, which incorporates air into the dough, contributing to the cookies’ lightness and spread. Using unsalted butter allows for better control of the overall salt content.

White Sugar: White sugar not only sweetens the cookies but also contributes to their crisp edges. It aids in spreading and caramelisation during baking, offering a nice contrast to the chewy interior.

Light Brown Sugar: This sugar adds moisture and a slight molasses flavour due to its molasses content. It contributes to the chewiness and depth of flavour in the cookies.

Tahini Paste: Tahini, a paste made from sesame seeds, introduces a nutty flavour and rich, creamy texture to the cookies. It’s an unconventional ingredient in cookies that adds a distinct and luxurious twist.

Vanilla Extract: Vanilla adds a classic, aromatic sweetness, enhancing the cookies’ overall flavour profile without overpowering the other ingredients.

Eggs: Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to the cookies’ texture.

All-Purpose Flour: The main structure provider, flour gives the cookies their body and form. It’s essential for creating the desired chewy and tender texture.

Baking Soda: This leavening agent helps the cookies rise and spread out, giving them a desirable texture and preventing them from being too dense.

Fine Sea Salt: Salt is a flavour enhancer that balances the sweetness and deepens the cookies’ overall flavour profile.

Dark Chocolate: Dark chocolate offers a rich, intense chocolate flavour that contrasts beautifully with the nutty tahini and sweet dates. It also adds texture and visual appeal.

Medjool Dates: These dates provide natural sweetness, a chewy texture, and a hint of fruitiness, complementing the other flavours.

alternative ingredients

Butter: For a dairy-free version, use a plant-based butter alternative.

Sugars: Coconut sugar or maple syrup can substitute for white or brown sugar for a different flavour profile.

Tahini: Almond butter or peanut butter can replace tahini if you prefer or have an allergy.

Eggs: Flax eggs can be a vegan substitute.

Chocolate: Milk chocolate or white chocolate can be used for a sweeter taste.

Dates: Dried cranberries or raisins can be alternatives for a different kind of sweetness and texture.

Preparation Tips for Tahini Chocolate Chunk Cookies with Dates

  • Ensure all ingredients are at room temperature to facilitate easier mixing.
  • Cream the butter and sugars thoroughly to incorporate air, which aids in leavening.
  • Do not overmix the dough once flour is added to prevent the cookies from becoming tough.
  • If the dough is too soft or if you prefer thicker cookies, chill it for 30 minutes before baking.

Serving Tips for Tahini Chocolate Chunk Cookies with Dates

  • Serve the cookies warm for gooey chocolate and a soft centre.
  • Pair with a glass of milk or coffee to complement the flavours.
  • For an extra touch, drizzle with melted chocolate or sprinkle with sesame seeds before serving.

storage tips

  • Store the cookies in an airtight container at room temperature to maintain freshness. They should last for several days.
  • For longer storage, freeze the dough or baked cookies. Thaw at room temperature or warm in the oven before serving.
  • If the cookies become too soft, you can briefly reheat them in the oven to restore their texture.

Tahini Chocolate Chunk Cookies with Dates

Servings: 24 cookies
Prep Time: 20 minutes
Baking Time: 12 minutes


  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • ¾ cup light brown sugar
  • ½ cup tahini paste
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 cups dark chocolate (Mirzam brand recommended), roughly chopped
  • 6 Medjool dates, pitted and chopped


  • Preheat the oven to 180°C and line a baking sheet with parchment paper.
  • In a large stand mixer bowl, with a paddle attachement, combine the butter, white sugar, light brown sugar, tahini paste and vanilla extract. Mix until well incorporated. Add the eggs one at a time, mixing well after each addition until the mixture is creamy.
  • In a separate medium-sized bowl, whisk together the flour, baking soda, and sea salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the chopped chocolate and Medjool dates into the batter until evenly distributed.
  • Using a small cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
  • Bake in the preheated oven for 10 to 12 minutes or until the cookies are golden around the edges but still soft in the centre.
  • Allow the cookies to cool on thebaking sheet for 2 to 3 minutes.
  • Transfer the cookies to a wirerack to cool completely.
  • Enjoy your delicious Tahini Chocolate Chunk Cookies with Dates!


  • bowls to hold all the ingredients
  • 1 stand mixer + bowl
  • 1 medium bowl
  • 1 whisk
  • measuring spoons
  • 1 cooling rack
  • 1 spatula
  • 1 ice cream scooper

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