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

Tahini Oat Chocolate Chip Cookies (GF)

Chewy oat cookies with tahini, coconut and a hint of cinnamon
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Makes: 18 cookies
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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.