Salted Tahini Oatmeal Chocolate Chip Cookies

Salted Tahini Oatmeal Chocolate Chip Cookies

Recipe by 

Tieghan Gerard — Half Baked Harvest

Makes 14 cookies

35 minutes

Elevate the everyday chocolate chip cookie with decadent wholefood ingredients. These cookies can be stored in an airtight container for up to 5 days.

Ingredients:

  • 1 ¼ cups wholegrain oats
  • 1 cup ground almonds
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup melted coconut oil
  • ⅓ cup tahini
  • ⅓ cup 100% pure maple syrup
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chunks and/or chocolate chips
  • Sea salt flakes

Method:

  1. Preheat oven to 175℃ fan bake. Line a baking tray with baking paper.
  2. In a large mixing bowl, mix together the oats, ground almonds, baking soda and kosher salt.
  3. Add the melted coconut oil, tahini, maple syrup, egg and vanilla extract to the bowl, mix well.
  4. Fold in the dark chocolate chunks and/or chips. The mixture will be quite wet.
  5. Scoop out the dough onto the baking tray using a ¼ cup measure (or large spoon). Use a second spoon to help scrape and shape if needed. Space cookies about 5cm apart, this mixture will spread when baked.
  6. Bake for 12-14 minutes until browning around the edges but still slightly soft in the centre.
  7. Remove cookies from oven and sprinkle with sea salt flakes. Allow to cool on tray.

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