Tahini Oat Chocolate Chip Cookies (GF)

Deliciously chewy with oats and coconut, the nutty, earthy tahini flavour in these cookies is what I loved the most. It makes a nice change from nut butters and has a grown-up vibe in some way. Lots of chocolate chips go perfectly with it, as they do with most things. A mug of hot coffee and one (or three) of these cookies, you have yourself a real treat!

I made these cookies based on a tahini monster cookie recipe from Molly Yeh’s book, Home Is Where The Eggs are. I halved the recipe and swapped the coconut oil for melted butter, the pistachios for almonds, candies for chocolate chips and used unsweetened coconut instead of sweetened. All because it’s what I had on hand at the time and the recipe seemed forgiving!

They’re soft in the center and crisp on the edges when fresh, but they will soften all over after the first couple days so if you like the texture contrast, eat them quick. Which won’t be a problem, trust me. The crunch of the toasted almonds is incredible with all the chewiness these cookies have. The tahini flavour is definitely noticeable so if you’re not a fan or making these for someone who isn’t, you can swap it for peanut butter buuuuut the tahini makes them unique!

They’re buttery, with hints of cinnamon and just all round amazing so I hope you’ll try them soon. Let’s make some cookies!

Please read the recipe notes before beginning.

Tahini Oat Chocolate Chip Cookies (GF)

Chewy oat cookies with tahini, coconut and a hint of cinnamon

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

Makes: 18 cookies

Print Recipe Pin Recipe

Ingredients

  

• 1/4 cup butter, melted but not hot (55 gms)
• 1/3 cup tahini (85 gms; see notes)
• 1/3 cup soft brown sugar, light or dark (70 gms)
• 3 tbsps caster sugar (36 gms)
• 1 tsp vanilla extract
• 1 egg at room temperature (I have not tried substitutes)
• 1 and 3/4th cup instant/quick-cooking oats (160 gms)
• 1/4 cup unsweetened grated coconut (25 gms)
• 1/2 tsp baking soda
• 1/4 tsp cinnamon powder
• 1/4 tsp salt if using unsalted butter
• 1/3 cup sliced almonds (30 gms; preferably toasted, see notes)
• 1/2 cup dark chocolate chips (85 gms)

Instructions

• Preheat the oven to 175 C. Line a baking tray with a silicone baking mat or non-stick baking paper and set aside.
• In a mixing bowl, whisk together the butter, tahini and sugars until smooth. Add the egg and vanilla and whisk again to combine well. A balloon whisk is good here.
• Add the oats and coconut and stir to combine using a spatula. Sprinkle the baking soda, cinnamon and salt (if using) into the bowl and stir again.
• Finally, add the toasted almonds and chocolate chips and fold to combine into a thick and somewhat sticky dough. You do not need to chill this dough.
• Scoop out the dough with a 1.5 tablespoon cookie scoop, placing each portion about two inches apart on the tray. These cookies don't spread a whole lot so if you like them slightly flatter, press down on each dough ball lightly, otherwise leave them as is for thicker cookies.
• Bake for 10 to 12 minutes, rotating the tray as needed for even browning. The edges should be lightly golden-brown, the centers still a little soft and puffy. They will be a bit misshapen, so as soon as they're out of the oven, use the back of a small spoon to nudge them into shape again. If they're very puffy, rap the tray gently but firmly against the counter to help spread them out a bit.
• Allow the cookies to cool and firm up for 10 minutes on the tray, then transfer to a wire rack to cool completely. Repeat with the remaining dough as needed (I baked two batches).
• These cookies have the best texture contrast between the edges and centers on day one. They soften a bit more once covered and stored in an airtight tin, but will keep at room temperature for 5 to 6 days. In very hot and humid weather, I'd recommend storing them in the fridge after the first day so they retain the texture. Happy baking!

Notes

*Tahini is a sesame seed paste and has a slightly bitter flavour. The bitterness isn't noticeable in the cookies but it is is a unique flavour overall especially if you aren't used to it. Feel free to swap with peanut butter if you prefer! Either way, I recommend a natural style tahini/peanut butter, with no sugar or other ingredients (like Butternut Co).

*Toasted almonds have a delicious flavour and more crunch. To toast them, simply spread the sliced almonds in a single layer on an ungreased baking tray and bake for 4 to 5 minutes at 175 C until fragrant and very lightly browned, stirring them as needed for even browning. Let them cool before adding to the dough.

*Cook time is per batch of cookies.

*Adapted a little from Home Is Where The Eggs Are by Molly Yeh.

This post contains affiliate links.