Tahini Oatmeal Cookies
This Tahini Oatmeal Cookies recipe results in chewy cookies layered with browned butter and chocolate chunks perfect to add to a lunch box or bring along on a hike.
Servings 12 large cookies
Calories 344kcal
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 / ⅔ cup tahini
- 119 grams / 1 ⅓ cups rolled oats
- 120 grams / ¾ cup plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ 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 ⅔’s of the chocolate chunks and stir through.
- Scoop a piece of dough and roll the the top of your cookie dough into the remaining ⅓ 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 ½ 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
Calories: 344kcal