Tahini Oatmeal Cookies
Soft and chewy Tahini Oatmeal Cookies flavored with warm cinnamon and sweet vanilla extract. Made extra delicious with nutty tahini and lots of melty dark chocolate!
Servings: 17 cookies
Calories: 210kcal
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup brown sugar light or dark, packed
- ⅓ cup granulated sugar
- 1 large egg
- ⅓ cup tahini
- 1½ teaspoon vanilla extract
- 1¼ cups old fashioned oats
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup dark chocolate chopped
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment paper. In a medium sized bowl, whisk to combine the flour, cinnamon, baking powder, baking soda, and salt.
- Preheat oven to 350 F. Toast the oats (sptional, but recommended)-spread the oats on one of the baking sheets. Bake 9 minutes, stirring once. Remove from oven and allow to cool. Turn oven temerapture up to 375 Fahrenheit
- In the bowl of a hand held or stand mixer, cream the butter and sugars and until combined. Scrape down the sides of the bowl then add the egg and vanilla and beat until smooth. Mix in the tahini.
- Turn the mixer to low speed and mix in the dry ingredients and oats until just combined. Stir in the chopped chocolate with a spatula.
- Use a medium cookie scoop to scoop the dough directly onto a baking sheet. Place them at least 2 inches apart. Bake for 8-10 minutes, until edges are light brown and the tops are set. Do not overbake.
- 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
Brown sugar: Use light or dark brown sugar. I recommend dark brown sugar for a richer flavor. Make sure your brown sugar is fresh and free of lumps.
Oats: Use old fashioned rolled oats or whole rolled oats. I don’t recommend quick cooking oats for this recipe. Toasting the oats will enhance the flavor of the oats. This step is optional, but recommended!
Add ins: Add some raisins, cranberries, chopped dates, or chopped nuts for extra flavor.
Chocolate: Use chopped dark chocolate or chocolate chips or chunks. Semi-sweet chocolate can also be used.
Tahini: Stir your tahini well before using it. Use a good quality tahini brand such as Trader Joe's, Al Kanater, or Cedars. It should be smooth and pourable. This will make it easy to incoroporate with the tahini with the rest of the ingredients. I don't recommend using the dry tahini that's often at the bottom of a jar.
Storage: 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.
Nutrition
Serving: 1cookie | Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 119mg | Fiber: 2g | Sugar: 12g | Vitamin A: 189IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 2mg
