Sweet oatmeal cookies made with tahini and large chunks of dark chocolate. The perfect balance of salty and sweet!
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