Tahini Oatmeal Chocolate Chunk Cookies

Tahini is a condiment or paste made from sesame seeds and has a consistency much like nut butters. It figures prominently in Middle Eastern cuisine, and one of the most well known uses of tahini is the central role it plays in most hummus preparations. You can make your own from unhulled, hulled, sprouted or toasted sesame seeds, but I have yet to do that. I already make so many of my own staples and there is only so much time in a day. I have a few favorite store-bought brands that work well for me, and my preference is always to get pure tahini, without any additions and that most resemble the consistency of nut butters, meaning I avoid varieties that have a watery consistency.

And tahini is such a diverse ingredient and one that I have become more and more smitten with over the years. In addition to the signature element it adds to many Middle Eastern meals, tahini can be turned into wonderful sauces, dips and salad dressings. I have also become partial to tahini when it comes to sweet treats.

Craving cookies, I decided to feature tahini instead of some of the usual favorites such as peanut butter and almond butter, though your favorite nut butter could be used instead for stellar results. These easy-to-make chewy oatmeal cookies have a bit of a crunchiness from chopped almonds, a light sweetness from a small amount of pure maple syrup, and are dotted with pieces of rich good-quality dark chocolate. But if you are like me and really enjoy the nutty and slightly bitter flavor of tahini, it makes for a perfect backdrop to the other ingredients without being overpowering like some nut butters can be. My husband and I are both fans of tahini, so we loved these cookies until they were all-too-soon finished. But they'll be being baked again someday soon.

Tahini Oatmeal Chocolate Chunk Cookies

Recipe by Lisa Turner Published on March 8, 2019 Quick and easy, soft and chewy oat and tahini cookies baked with chunks of dark chocolate Preparation: 10 minutes Cooking time: 8 to 10 minutes Print this recipe Ingredients: 1/3 cup tahini 1/3 cup maple syrup 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon sea salt 1/2 cup finely chopped almonds 1 large cup rolled oats 1/3 cup dark chocolate chunks Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°F. In a medium bowl, whisk together the tahini, maple syrup, vanilla, cinnamon and salt. Stir in the almonds and oats until well combined. Fold in the chocolate chunks. Scoop roughly 2 to 3 tablespoon portions into the palm of your hand and shape into small cookies. Transfer to the prepared pan. Bake for 8 to 10 minutes until golden. Remove from the oven and let sit on the sheet for 5 to 10 minutes and then transfer to a wire rack to cool. Note: If the cookie dough is too dry before baking, add a bit more tahini or maple syrup. If you don't wish to use tahini for the cookies, substitute your favorite nut butter instead, such as peanut butter or almond butter. Makes 12 to 14 cookies

Other recipes featuring tahini from Lisa's Kitchen:
Tahini Freezer Fudge
Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew
Mini Tahini Cups with a Creamy Coffee Date Filling
Roasted Broccoli with Miso-Tahini-Tamari Sauce
Creamy Tahini Lemon Dressing with Fresh Herbs