Mini Tahini Chocolate Chip Cookies

cookies on wire baking rack with milk and oats in background

The other night I felt like baking (no surprise here when you are stuck at home with nothing else to do other than work on your 2000 piece puzzle which is ridiculously difficult! Why J bought a 2000 piece one I will never understand. We have been working on it for 1 week already and are still so far from finishing. 

When you need a break – cookies are the best thing to make. But why make plain chocolate chip cookies? Let’s make them more fun.

I love tahini. I love that nutty flavour it adds to salad dressings, sauces, and baked goods. These cookies were delicious. I made them small (so that you can just eat more of them?), and because they don’t have a ton of sugar and butter in them they don’t spread out on their own, so you need to give them a bit of help. I flattened mine after 5 minutes in the oven, but you can also just flatten them with a fork like peanut butter cookies before baking.

Mini Tahini Chocolate Chip Cookies

Print Recipe
Serves: 16-18 Cooking Time: 8-10 min

Ingredients

  • 1/4 cup tahini
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 3 tbsp brown sugar
  • 3 tablespoons all purpose flour
  • 2 tablespoons whole wheat flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/3 cup rolled oats
  • 1/4 cup chocolate chips

Instructions

1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a non-stick baking sheet.

2

In a mixing bowl, combine the tahini, butter, vanilla, and sugar. Mix well until combined.

3

Add the flours, baking soda, and salt and mix until no flour remains.

4

Add the oats and chocolate chips and mix until combined.

5

Form the cookies into balls about 1 tablespoon in size (I got 16).

6

Place on baking sheet about 2 inches apart and press down gently on the tops with a fork to flatten.

7

Place baking sheet in oven. Bake for 8-20 minutes until lightly golden.

8

Let cool on baking sheet for 10 minutes to firm up.

Notes

You could substitute almond butter, cashew butter, or peanut butter for the tahini

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