Soft and chewy Tahini Oatmeal Cookies flavored with warm cinnamon, sweet vanilla, nutty tahini and lots of dark chocolate! These cookies are so easy and everyone will love them!
These Tahini Oatmeal Cookies have the warm flavor everyone loves in an oatmeal cookie. Creamy tahini and dark chocolate makes them a little extra special and delicious.
For more oatmeal cookie recipes, make these Cinnamon Oatmeal Raisin Cookies with Peanut Butter Chips and Chocolate Chip Peanut Butter Oatmeal Cookies!
Why This Recipe Works
- They are soft and chewy like most yummy oatmeal cookies.
- You’ll likely have most of the basic ingredients you need.
- You can mix the dough up in 10 minutes and there’s no need to chill it.
- Tahini and chocolate make these extra special oatmeal cookies!
Ingredients
Below are some notes about some of the ingredients.
- Unsalted Butter: Take the butter out of the fridge 1-2 hours before making the cookies so that it’s room temperature.
- Tahini: Tahini is a nutty paste made from ground toasted sesame seeds. If you love tahini, you will love these Tahini Chocolate Chip Cookies, Tahini Brownies and Chocolate Tahini Cake.
- 1 Egg: Use 1 large, room temperature egg.
- Oats: Use old fashioned oats.
- Brown sugar: Use light or dark.
- Flaky Sea Salt: Flaky sea salt is optional but recommended. It brings out the chocolate flavor and balances out the sweetness of the cookies!
See the recipe below for the full list of ingredients.
Variations
- For extra crunch and flavor, add some chopped nuts. Almonds or hazelnuts are both delicious options!
- Add some raisins or chopped dates.
Instructions
Step 1: Combine the dry ingredients.
STEP 2: Cream the butter and sugars until combined.
STEP 3: Add the vanilla extract, egg and tahini.
STEP 4: Mix in the dry ingredients followed by the chocolate.
STEP 5: Form the cookies. Use a cookie scoop to scoop the dough directly onto a baking sheet 2 inches apart.
STEP 6: Bake the cookies. Bake at 375 F for 8-11 minutes. Top with flaky sea salt (if desired) and enjoy!
Recipe FAQs
You can find tahini in Middle Eastern stores or in the international aisle of most grocery stores.
Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Tahini Oatmeal Cookies
Ingredients
- 7 tablespoons unsalted butter room temperature
- 1/3 cup tahini
- 1 teaspoon vanilla
- 1 large egg
- 1 1/4 cups old fashioned oats
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 100 grams dark chocolate chopped
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 375 F. Line two baking sheets with parchment paper. In a medium sized bowl, whisk to combine the flour, oats, cinnamon, baking powder, and salt.
- In the bowl of a hand held or stand mixer, cream the butter, sugars and vanilla until combined. Scrape down the sides of the bowl then add the egg and beat until smooth. Mix in the tahini. Turn the mixer to low speed and mix in the dry ingredients until just combined. Stir in the chopped chocolate with a wooden spoon.
- Use a cookie scoop to scoop the dough directly onto a baking sheet. Place them at least 2 inches apart. Bake for 8-11 minutes, until edges are light brown and the tops are set. Remove from oven and sprinkle with flaky sea salt (if desired). Allow to cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
BETHANY
A good starting place, next time I make it Ill tweak it a bit – cookies were a bit to cinnamon forward which didn’t let the tahini shine as much, and definitely too much sugar – I would cut it by about 1/3 next time. Also its absolute must to cool before baking, very soft dough even after hours in the fridge.
Natalie
Hi Bethany, Apologies for the late response. Thank you for giving this recipe a try and for sharing your notes and feedback. Have a great week!
Bfluet
These are delicious and rightfully chewy! I added a pinch of cardamom (highly recommend!) and a handful of mixed nuts I had around, which added a really nice crunch. I also added a lot of chocolate chunks, but that’s totally a personal preference. I love how the tahini makes the cookies have that nutty bitter-in-a-good-way aftertaste. It’s not too sweet and again – perfectly textured. Thanks for the lovely recipe!
Natalie
Thank you so much for making these cookies and for taking the time to comment. I’m so happy you enjoyed the recipe. I love the sound of your add ins-such good ideas and you described the cookies perfectly! 🙂 Natalie
Christy
Interesting. The tahini definitely adds a twist. I like how it tastes with the chocolate chips. A few of the cookies didn’t have as much chocolate in them, and it was a little too tahini-ish for me.
Natalie
Thank you for making these tahini cookies, Christy! Your comment is super helpful. I know what you mean and will update the recipe to suggest adding a little more chocolate chips if people don’t want a super tahini-ish taste! 🙂
Pat
Delicious and different. Next time I will try without chocolate.
Natalie
Thank you for making these cookies Pat! I’m so happy you enjoyed them. Great idea to try them without chocolate too- I bet that will really make the tahini flavor stand out!
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Barbara Ward
Adore Oatmeal! Love this recipe. Look so Delicious!