Tahini Oatmeal Chocolate Chip Cookies

Unveiling the revamped Tahini Oatmeal Chocolate Chip Cookies! A fusion of oats, tahini, and chocolate, these cookies are a testament to wholesome indulgence. Gluten-free, optionally vegan, and perfectly sweet - a must-try treat.

Cookies have been my comforting companion through many seasons of life. Each bite, imbued with warmth and flavor, often takes me on a journey down memory lane, reminding me of times where life’s simple pleasures were the moments that mattered most. And as life’s chapters unfolded and evolved, so did my approach to these delightful treats.

Transitioning from the bustling environment of restaurants to serene evenings, I made a conscious decision regarding my dietary choices. If I craved sweetness, I took the reins into my own hands, ensuring that what I consumed was both delightful and nourishing. This thought process birthed the idea of Tahini Oatmeal Chocolate Chip Cookies.

Why, you ask, is this recipe special? Tahini, predominantly recognized for its role in savory dishes, emerges as the star ingredient here, bringing a rich, nutty depth to the cookies.

While oatmeal, with its rustic texture, complements the creaminess of tahini, chocolate chips bring that familiar sweet comfort we all seek in a cookie. Moreover, the ingredients come together seamlessly, ensuring that even those new to baking can achieve perfection.

overhead view of ingredients in beautiful bowls. teri ann carty
raw oatmeal cookies with ice cream scoop teri ann carty

In life, we often seek moments that ground us, bringing a sense of peace and joy. The act of baking these Tahini Oatmeal Chocolate Chip Cookies does just that for me. As they emerge, golden-brown and fragrant from the oven, I’m reminded of the beauty of simple ingredients and the magic they create when blended with love. Dive into this culinary adventure, and let each bite be a reminder of the joys of creation and indulgence. Happy baking!

fresh baked cookies tahini oatmeal cookies by teri-ann carty

Tahini Oatmeal Chocolate Chip Cookies

Teri-Ann Carty
Cookies have got to be one of my greatest (current😉) weaknesses. I have made cookies an acceptable daily treat ever since getting sober. I would get home from a long day at the restaurant and instead of ploughing back a bottle of wine I would make myself an herbal tea and have a couple of cookies. When you start to release toxic behaviours and take on new routines it’s paramount to lead with love always and that time after work was certainly a gift of self love. I loved that time to myself.
Prep Time 15 minutes
Cook Time 10 minutes
Course Desserts & Sweets
Cuisine Canadian
Servings 12

Equipment

  • oven
  • ice cream scoop
  • baking sheet

Ingredients
  

  • 1 cup gluten free rolled oats
  • ¾ cup almond flour
  • cup tahini
  • ¼ cup + 1 tbsp maple syrup
  • ½ tsp vanilla
  • 1 tsp maca optional
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg or flax egg if vegan
  • ¼ cup dairy free chocolate chips

Instructions
 

  • Preheat the oven to 350. Place a sheet of parchment on a cookie sheet.
  • In a medium sized bowl whisk egg, maple syrup, tahini and vanilla together until well combined.
  • Add in maca, cinnamon, salt and baking soda, stir until combined.
  • Add almond flour and oats and stir until fully mixed. Fold in chocolate chips. I got 10 medium sized cookies out of the batter.
  • Bake for 10 minutes, then bang the pan a couple of times to make the cookies flatten slightly. Continue to bake for another 4-5 minutes until slightly golden brown. While cookies are hot, sprinkle flaky sea salt on top.
  • Allow the cookies to cool slightly before eating.
Keyword 20 minute cookies, breakfast cookie, dairy free, easy cookie recipe, easy recipe, gluten free

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