Salted Tahini Oatmeal Chocolate Chip Cookies Recipe : I baked you adult cookies. Lots of chocolate chips in these salted tahini oatmeal cookies. They only have a few ingredients, a hint of flavor, and a moderate sweetness.
The one item you might not have on hand is tahini, but I always have it in my cupboard. It’s my favorite drizzle for salads, roasted vegetables, and grain bowls when combined with lemon juice, olive oil, and salt and pepper.
Salted Tahini Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1/4 cup oat flour (or all-purpose flour, see notes)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- pinch ground nutmeg
- 1/4 teaspoon salt, plus flaky sea salt to top
- 1.5Â oz chopped vegan chocolate or chocolate chips (see notes)
Instructions
Set oven temperature to 350°F. Place a silpat, parchment paper, or light grease on a baking sheet and set it aside.
Blend the tahini, maple syrup, and vanilla extract together in a sizable mixing basin.
Repeat mixing after adding the oats, flour, nutmeg, ginger, cinnamon, and salt. Add the chocolate, stir, and set aside for five minutes. This enables the oats in the mixture to become softer prior to baking.
Using a cookie scoop, transfer the cookies on the parchment paper that has been prepared. After adding flaky sea salt***, bake for 9 to 10 minutes, or until the middle is still soft but the top is golden brown.
Take it out and allow it to cool down on the pan for a few minutes before moving it to a cooling rack.
Notes
Place the oats in a blender and process until a flour forms in order to make oat flour. Alternately, you might use all-purpose flour.
I tried these with dark chocolate, but I think milk chocolate tastes much better with them!
NUTRITION
- Total Fat 6.6g
- Saturated Fat 1.5g
- 0%Cholesterol 0mg
- 2%Sodium 53.2mg
- 6%Total Carbohydrate 15.8g
- 6%Dietary Fiber 1.8g
- Sugars 6.1g
- 7%Protein 3.3g
- 2%Calcium 26.2mg
- 5%Iron 0.9mg
- 6%Zinc 0.6mg
- 3%Folic Acid (B9) 10.6µg
How to make Salted Tahini Chocolate Chip Cookies
Grab a large bowl and whisk together 1/2 cup tahini and 1/3 cup maple syrup. Good tahini really makes a difference. I swear by the Krinos and Soom brands– for whatever reason, Jovya always tastes metallic to me.
You’ll want to use pure maple syrup and not breakfast syrup as those contain too much water and will affect the overall cookie. I haven’t tried these with honey or agave, so not sure if that will work instead. I’ll add it to the testing list!
From there, swirl in a little vanilla, and then fold in the dry ingredients: oat flour, rolled oats, spices, salt and mix together. Fold in chopped chocolate or chocolate chips and scoop out on a baking sheet.
Since these don’t spread much when baking, I use a cookie scoop and then gently flatter the top so they cook evenly. Sprinkle with a little flaky sea salt and bake!
Check them around 9 minutes; I found that 9-10 minutes was almost perfect depending on what size you made the cookies. These tastes best slightly undercooked rather than overcooked; you want them chewy, not hard.
Did I mention they are perfect with a cup of coffee?
