Seeing as I consider myself a major dessert person, I feel my opinion carries a little bit more weight than the average food lover. That said, I feel confident in my assertion that homemade cookies make for the best portable dessert. These incredible Tahini Oatmeal Chocolate Chunk Cookies are no exception!
These soft, chewy cookies were born from a food coma haze epiphany: peanut butter isn’t the only nut butter that can be used in baking right? MIND BLOWN! The moment this thought crossed my mind I went straight to the kitchen and began looking through my cabinets. It was here that I saw it. Wedged between a can of kidney beans and a long since expired bag of circus peanuts was an unopened jar of tahini. It was like finding buried treasure.
Prior to going vegan I had never tried nor heard of tahini. How I lived the first seventeen years of my life without this glorious condiment is completely beyond me. For those of you who don’t know tahini is nut butter made from sesame seeds. They are not all created equal so please conduct a little bit of research prior to making a purchase and always read ingredient lists!
I never would have thought that tahini would go well with something sweet. Prior to testing this recipe, I had always used it to make salty, savory sauces. However, due to the success these cookies have had among my friends and family, I now know that I will be living a more well-rounded tahini-loving life.
These cookies tick all the boxes: sweet, soft, and chewy. They also go further to tick a few more: hearty, chocolatey, and rich. The tahini flavor pairs nicely with the oatmeal creating a solid flavor and texture base for the cookie. The addition of dark chocolate only serves to make the overall effect more spectacular.
So please make these cookies and share them with your kids, your friends, and your family. Test their pallets and see if anyone is sensitive enough to pick up on the subtle (yet glorious) difference between peanut butter and tahini. Serve them with a glass of vanilla almond milk for the full cookie-loving effect!Print
Tahini Oatmeal Chocolate Chunk Cookies
Sweet oatmeal cookies made with tahini and large chunks of dark chocolate. The perfect balance of salty and sweet!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 30 cookies 1x
- Category: dessert
- Cuisine: vegan
1/2 c vegan butter
1/2 c tahini
1/2 c sugar
3/4 c brown sugar
1/4 c non-dairy milk
2 tsp vanilla extract
1 1/2 c all purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 c quick-cooking or rolled oats
4 oz dark chocolate, chopped
1. Preheat oven to 350 degrees F (175 C) and line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside. In a large mixing bowl, beat vegan butter and tahini together using a hand mixer until well-combined. Add in the sugar, brown sugar, non-dairy milk, and vanilla extract. Cream ingredients together until light and fluffy, about 1 minute.
2. In a separate bowl, sift together all purpose flour, baking powder, baking soda, and salt. Slowly beat the flour mixture into the wet ingredients. Continue mixing until well-combined. Do not over mix. Stir oats and dark chocolate into the dough using a wooden spoon.
3. Using a cookie scoop, scoop 1 tbsp balls of dough and place them onto the prepared baking sheet taking care to leave some space for spreading. You should be able to fit about 12 cookies on a standard sheet. Bake cookies in preheated oven for 12-14 minutes. Allow to cool for 2-3 minutes on baking sheet prior to transferring cookies to a cooling rack. Baked cookies can keep in a sealed container at room temperature for 3-5 days or be frozen for up to a month.
Keywords: vegan, dessert, cookies, tahini, chocolate
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