Oatmeal Tahini Chocolate Chip Cookies
These Oatmeal Tahini Chocolate Chip Cookies have crisp edges, a gooey center, and puddles of melty chocolate in every bite.
It’s January so I’m finding ways to make my desserts a little bit more nutritious without sacrificing any flavor. These cookies have oats, tahini, and maple syrup in addition to your standard cookie ingredients for that extra something something.
I have an even healthier version, the Vegan Banana Oatmeal Cookies. They’re great for breakfast, and these are more desserty.
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Ingredients
- Instant Oats: Old-fashioned instant oats that you use in oatmeal. I always have a package on hand..
- Chocolate chips or chunks: Bite-sized pieces of chocolate, whether you use regular chocolate chips, or cut up a bar into chocolate chunks. They add gooey, melty pockets of chocolate in these Oatmeal Tahini Chocolate Chip Cookies.
- Butter: Hard to make cookies without butter!
- Tahini Paste: A paste made from ground sesame seeds. It has a nutty flavor and is commonly used in Middle Eastern cuisine. Here it works alongside the butter for the oil component, and gives a subtle flavor.
- Maple Syrup: Make sure you use pure, grade A maple syrup here!
- Sugar: For some sweetness, and this is how you get the crispy edges.
- Eggs: An essential ingredient in baking and cooking, eggs provide structure, moisture, and leavening to many recipes.
- Vanilla: A flavoring extract derived from vanilla beans to add a sweet and aromatic vanilla flavor.
- All-purpose Flour: Alongside the oats, flour provides structure to baked goods and acting as a thickening agent in sauces and gravies.
- Leaveners: We add both baking soda and baking powder to these cookies.
- Salt: A key ingredient in the cookie dough, and also sprinkled on top.
See recipe card for quantities.
Instructions to make Oatmeal Tahini Chocolate Chip Cookies
- Beat together the butter, sugar, tahini, and maple syrup until white and fluffy, then add the egg and vanilla.
- Fold the dry ingredients into the wet until mostly incorporated.
- Pour in the chocolate chips or the chopped chocolate chunks, and mix just until there are no more white specks and all the chocolate has been mixed in.
- Using a medium ice cream scoop, form the dough into balls and place 6, evenly spaced out, per large baking sheet.
- Bake until the cookies have puffed up and the edges are caramelized. Pull out of hte oven and immediately sprinkly flakey sea salt, if using.
Storage
You can make the dough well ahead. Scoop the cookie dough onto a sheet tray only enough apart that the dough balls don’t tough. Flash freeze the dough by placing the sheet tray in the freezer for about 30 minutes, then pour the dough balls into a freezer-safe bag. Store for up to three months.
Once the cookies are baking, store at room temperature in an air-tight container for up to 5 days.
Other Recipes with Tahini
Looking for other recipes like this? Try these:
Rating this recipe
If you make these Oatmeal Tahini Chocolate Chip Cookies, be sure to give this recipe a rating and/or leave a comment! It means the world to hear from you. Also, don’t forget to tag me on Instagram so I can see what you’re making! I love to see your creations!
Oatmeal Tahini Chocolate Chip Cookies
Ingredients
- 2 cups instant oats 175g
- 1 cup + 2 tbsp all-purpose flour 140g
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 113 g unsalted butter 1 stick, room temperature
- ¼ cup tahini paste 65g, oil mixed in
- 1 cup white sugar 200g
- ½ cup pure maple syrup 100g
- 1 large egg
- 1 tsp pure vanilla extract
- 4 oz bittersweet or semisweet chocolate chips or chunks
- 1 tsp Flakey sea salt to finish, optional
Instructions
- Preheat the oven to 350F. Line a baking sheet wtih parchment paper
- In a stand mixer with the paddle attachment, beat together the butter, sugar, tahini, and maple syrup until white and fluffy, about 3-5 minutes. Add the egg and vanilla, and beat for another 2 minutes.
- Add the oats, flour, baking powder, baking soda, and salt to the bowl. With a spatula, gently stir the dry ingredients on the top together, then fold into the dough until most of the dry ingredients are incorporated.
- Pour in the chopped chocolate, then beat on low speed for about 30 seconds, until there are no more white specks and all the chocolate has been mixed in.
- Using a medium ice cream scoop, form the dough into balls and place 6, evenly spaced out, per large baking sheet.
- Bake for about 12-13 minutes, until the cookies have puffed up and the edges are dark. Pull out of hte oven and immediately sprinkly flakey sea salt, if using. Allow to cool for about 10 minutes in the pan, then transfer to a wire rack.