This Tahini Oatmeal Cookies recipe includes rolled oats, tahini and chocolate chunks for chewy cookies that you can reach for when you're craving something sweet, but a little healthy.
Table of Contents
Something about tahini's consistency lends itself perfectly to cookies, keeping them nice and chewy like the day they're baked. These are tasty and make a great lunch box snack, so might disappear quicker than you anticipate.
Ingredients and substitutions for Tahini Oatmeal Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe. As is the case with browned butter, you will need 160 grams / 5.65 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
- Brown sugar: Light brown sugar was used, though you can substitute in equal measure with dark brown sugar. Or use half and half for a deep caramel flavor in your cookies. As a result of using brown sugar our cookies are chewy but still have a nice crispy edge, so substituting completely with superfine or caster sugar would result in firmer and sweeter cookies.
- Eggs: The egg binds and adds structure to our cookies resulting in that soft interior.
- Tahini: Particularly great as a replacement for those who are allergic to nuts. You could replace with almond or peanut butter, but would likely need to use less and add 15-30 grams / 1-2 tablespoons neutral oil or water.
- Oats: Simple rolled oats are best because of their texture and size, however, you could use different oats. If you prefer, however cannot guarantee the same great texture.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Chocolate: 56% dark chocolate block was used because it is less sweet and higher quality than baking chocolate.
See recipe card for quantities.
How to make Tahini Oatmeal Cookies:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Tahini time: Pour in the tahini and beat until combined.
Step 4: Flour it up: Add the dry ingredients and beat on low until just combined.
Step 5: Chocolate: Toss in โ โs of the chocolate chunks and stir through.
Step 6: Roll and bake: Roll the cookie dough into balls and place evenly on your baking tray, pressing each cookie into the remaining โ chocolate chunks and bake.
Step 7: Cool it: Remove and allow to cool fully.
Step 8: Serve: Grab one and enjoy!
FAQ's for the best Tahini Oatmeal Cookies
It is not recommended substituting in nut butterโs in equal measure because the consistency is so much thicker in most. You could substitute 3:1 with nut butter and combine with a neutral oil or water to thin out to the point it runs off your spoon before adding to your cookie dough.
More oatmeal recipes youโll love
Tahini Oatmeal Cookies
Ingredients
- 130 grams / 4.58 ounces browned butter unsalted and room temperature
- 200 grams / 1 cup brown sugar
- 55 grams / 1 large egg room temperature
- 160 grams / โ cup tahini
- 119 grams / 1 โ cups rolled oats
- 120 grams / ยพ cup plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ยฝ teaspoon baking soda
- ยผ teaspoon sea salt
- 120 grams / 4.2 ounces chocolate roughly cut
Instructions
- Preheat the oven to 200C/400F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Pour in the tahini and beat until combined.
- Add the rolled oats, flour, baking powder, baking soda and salt, beat on low until just combined.
- Toss in โ โs of the chocolate chunks and stir through.
- Scoop a piece of dough and roll the the top of your cookie dough into the remaining โ of chocolate chunks, flattening slightly as you place it on the tray.
- Continue scooping and rolling into the chocolate pieces, pressing lightly when you place onto the tray, ensuring there is 1 ยฝ inches between each cookie.
- Place in the oven and bake for 14 minutes until browned on the edges and golden on top.
- Remove and allow to cool on the baking tray for a couple minutes before placing on a cooling tray.
- Serve with a glass of milk.
- Enjoy!
Notes
- Butter: You will need 160 grams / 5.6 ounces to create 130 grams brown butter with the loss of moisture.
- Oats: Simple rolled oats are best because of their texture and size, however, you could use different oats. If you prefer, however cannot guarantee the same great texture.
- Tahini: Particularly great as a replacement for those who are allergic to nuts. You could replace with almond or peanut butter, but would likely need to use less and add 15-30 grams / 1-2 tablespoons neutral oil or water to thin out.
- Chocolate: 56% dark chocolate block was used because it is less sweet and higher quality than baking chocolate.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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