Chocolate Oatmeal Tahini Cookies

Yumm! Fall is fully upon us, and winter is fast approaching. With this comes the excitement, and flurries of the holiday season. I personally can’t wait for this time of year, and I’m also hoping for (maybe?) some real flurries! When the weather gets rainy and cold, I begin to bake more. Something is just so cozy, about baking some treats and sitting by the fire with some tea (ideally without homework). I become just like a grandma in the winter time… Is that just me?

Anyway, I’ve been experimenting with tahini recently, adding it to all sorts of recipes, over pasta, with oatmeal, and of course, in baking! If you haven’t used tahini or heard of it before, I highly recommend it! It’s made from ground up sesame seeds. In my opinion, it has a slightly bitter taste when eaten plain, but when combined with other oils/sweeteners, it makes a great sauce. It’s also a great source of healthy fats and essential vitamins and minerals. I was inspired by the lovely thyme & toast, to make these cookies. I tweaked it a little bit to include more chocolate because it’s chocolate (duh)! Enjoy!

These cookies are super quick and easy to whip up! It only uses 1 bowl! Plus they’re full of yummy, good-for-you ingredients, and they are gluten-free (make sure to use gluten-free oats) and vegan!

1 cup + 2 tbsp of rolled oats*

Pinch of salt

⅓ cup of nuts (optional, you can always add more chocolate :)

½ cup of chocolate chips

⅓ cup of tahini

⅓ cup of maple syrup

1 tsp of cinnamon

1 tbsp of cacao powder

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add all the dry ingredients into a mixing bowl and stir to combine.
3. Then add in the wet ingredients into the bowl, and mix until the batter clumps together.
4. Form the batter into about 1-2 inch sized balls, and flatten with your hands.
5. Bake on a parchment paper-lined baking sheet, for 10 minutes.
6. Let them cool for 10 minutes (It’ll be hard! Resist the urge!)
7. Store them in an airtight container (not sure how long they last, they are usually eaten before then! :)

Recipe adapted from thyme & toast

*you can use quick cooking oats, or you can blitz your oats in a blender to turn them into a coarse oat flour (I really like doing this!)

If you give this recipe a try, let me know what you think!!

Emmy xox