Tahini Oatmeal Chocolate Chip Cookies


When a friend and guitar teacher offers to give you lessons in exchange for cookies, that’s an offer you don’t turn down. At least if you’re me, and playing guitar makes you feel like your intoxicated, whether you’re drunk or not, while baking cookies makes you feel like a magician.

Swapping talents is definitely a favorite of mine. I’d bake cookies nearly any day for free. Although, it’s definitely going to take a ton of batches before my guitar skills have anything to show for it…

While I can’t say I’m totally enjoying practicing my scales, I am enjoying these cookies. At least the ones I didn’t pass on to my friend. Inspired by a lack of peanut butter in my apartment (oh no!), a little improvisation bred quite possibly one of my new favorite cookies. Although, I believe I’ve had this thought more than a few times after trying a new chocolate-infused treat. But trust me, these are good. And different! Something you can wow your friends over in a cookie swap, talent swap or as just an everyday gift.

The tahini adds a slight nuttiness that’s almost smoky in flavor, and allows for a slight cut back on the butter. You’d never guess these sweet treats are whole wheat either. Packed with rich, chocolate chunks and just a hint of cinnamon, these have everything you’d ever want in a dessert.

Another thankful success in the kitchen. If only I could bring my guitar skills up to par.

Tahini Oatmeal Chocolate Chip Cookies

Yield: Makes about 20 cookies

Ingredients

  • -1 cup old-fashioned rolled oats
  • -1/2 cup white whole wheat flour
  • -1/2 tsp. cinnamon
  • -1/4 tsp. baking soda
  • -1/4 tsp. salt
  • -1/4 cup sesame tahini
  • -4 Tbsp. butter, at room temperature
  • -2/3 cup brown sugar
  • -3/4 tsp. vanilla extract
  • -1 egg
  • -1/2 cup chopped walnuts
  • -1 scant cup dark chocolate chunks

Instructions

  1. Preheat oven 350F. Spray baking sheet with cooking spray.
  2. In medium-large bowl, mix oats, flour, baking soda, cinnamon and salt. In another large bowl, mix butter and tahini. Add sugar, vanilla and egg and beat until thoroughly combined.
  3. Stir in flour. Add chocolate and walnuts.
  4. Drop by the spoonful onto prepared baking sheet. Bake, in batches, for 8 minutes, until bottoms are golden brown and tops are still soft. Use spatula to transfer to cooling rack. These will set as cooled.
http://foodfitnessfreshair.com/2012/03/31/tahini-oatmeal-chocolate-chip-cookies/

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12 Comments

  • Reply
    The Candid RD
    March 31, 2012 at 7:09 am

    I swear I made this exact recipe the other day, minus the tahini. I think I would have preferred this one. I am always looking for non-hummus tahini recipes!

  • Reply
    frugalfeeding
    March 31, 2012 at 11:55 am

    What an awesome offer :D. This sounds awesome, the tahini is an inspired addition – great stuff!

  • Reply
    Nicole, RD
    March 31, 2012 at 11:05 pm

    I love all the creative ways to use tahini…these will be made!

  • Reply
    Lynn Yap
    April 1, 2012 at 10:32 pm

    Lovely cookies! Will try them out soon, thank you!

    Lynn
    Kuala Lumpur, Malaysia

  • Reply
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    April 2, 2012 at 7:12 am

    […] I want to try this recipe from Grace at Food, Fitness, Fresh Air.Question: Are you a fan of the peanut butter and chocolate […]

  • Reply
    rsmacaalay
    April 3, 2012 at 2:21 am

    I can only imagine the taste of this, must be so good. Will have to give this a shot

  • Reply
    Ragamuffin Diaries
    April 11, 2012 at 7:02 pm

    delicious! I love the flavor of tahini… Have fun with the guitar! 🙂

  • Reply
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    May 8, 2012 at 12:07 am

    […] Tahini Carob Chip Cookies adapted from Food-Fitness-Fresh Air […]

  • Reply
    zziee
    October 22, 2012 at 2:00 pm

    Yay! Thanks for this recipe, I can finally finish up this jar of tahini…

    • Reply
      Grace Dickinson
      October 22, 2012 at 2:10 pm

      Great recipe to do that with. This is one of my favorites!

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    December 30, 2012 at 12:51 pm

    […] Best use of tahini outside of hummus: Tahini Oatmeal Chocolate Chip Cookies […]

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