Chocolate Chunk Tahini Oatmeal Cookies

These Chocolate Chunk Tahini Oatmeal Cookies are not what you’d expect. They’re made with Tahini instead of butter or nut butters, chocolate chunks instead of chips and oats instead of flour.

Best part though, is that these chewy cookies don’t require any chilling. That means you’re half an hour closer to eating dessert! 

Tahini is a paste made from sesame seeds, just like nut butters are made from nuts. It’s one of the core ingredients in hummus and baba ghanoush, so you’ve most likely had it already. 

In terms of the nutritional profile though, tahini is very similar to nut butters: high in healthy fats (and low in carbs with a moderate amount of protein). So that means it can be used in baking just peanut butter or almond butter.

So I really couldn’t stop myself from trying it out.

I used tahini as a source of fat to bake these cookies, so they don’t have any oil or butter. They’re also gluten free and vegan – coz no flour or eggs.

The cookies turned out really soft and chewy, and have a rich earthy flavor in them from the whopping ½ cup of tahini in there. Dotted with chunks of chocolate, these are pretty-perfect cookies. 

They probably won’t last too long.

Chocolate Chunk Tahini Cookies

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Prep Time7 minutes mins

Cook Time11 minutes mins

Total Time18 minutes mins

Servings: 12 3″ cookies

Calories: 114kcal

Course: Dessert

Cuisine: American

Soft and chewy Chocolate Chunk Tahini Cookies made with oats, have a rich, earthy flavor. With no chill required, these vegan cookies are pretty perfect!

Ingredients

• ½ cup Tahini, 120g
• 6 Tbsp Almond Milk
• Stevia Sweetener, 6 Tbsp sugar worth (Use your brand's Conversion Chart)
• 1 tsp Vanilla Extract
• 1 cup Rolled Oats, 100g
• 3 Tbsp Almond Flour, 23g
• ½ tsp Cinnamon
• 1½ oz Stevia Sweetened Chocolate, Chopped, 42g

Instructions

• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• Stir tahini, milk, sweetener and vanilla in a large bowl until uniform.
• In a small bowl, combine oats, flour and cinnamon.
• Add dry mix to wet and stir to combine.
• Fold in chocolate chunks.
• Scoop out dough using a cookie scoop (1½ – 2 Tbsp at a time) onto prepared cookie sheet, about 2” apart. Flatten into shape with the back of a spoon or spatula.
• Bake for about 11 minutes. The center will seem soft, but don’t overbake!
• Cool for 5 mins on the baking sheet, then transfer to cooling rack – using a spatula – to fully cool.

Notes

Recipe adapted from Broma Bakery.

• Tahini can be substituted by any nut butter. Do not over bake the cookies or they will get hard and not be chewy.

Storage:

• Let the cookies cool completely before storing.
• Room temperature: 2-3 days, in an airtight container.
• Fridge: 1 week in an airtight container.
• Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.Thaw at room temperature before eating.

Product Recommendation:

• Lily’s Original Dark Chocolate

Nutrition:

• Servings: 12 3” cookies | Serving size: 1 cookie
• Calories: 114kcal
• Fat: 7.8g | Saturated fat: 1.7g
• Carbohydrates: 8.8g | Fiber: 2.4g | Sugar: 0.3g
• Protein: 3.4g