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Chewy Tahini Oatmeal Cookies

These chewy tahini oatmeal cookies are simple to make, and are sure to become a family favourite. They're a great alternative to peanut butter cookies for those with nut allergies.
Prep Time5 minutes
Cook Time10 minutes
Cooling Time (on Pan)5 minutes
Course: Dessert
Cuisine: American, Fusion, Middle Eastern
Keyword: chewy cookies, nut-free, oatmeal, oatmeal cookies, peanut butter, tahina, tahini, tahini cookies
Servings: 24 cookies
Author: The Elegant Economist

Equipment

  • Stand mixer (optional)

Ingredients

  • cups rolled (old fashioned) oats (170g)
  • ½ cup all purpose flour (62g)
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup butter, room temperature / softened (115g)
  • ½ cup good tahini (165g)
  • ½ cup granulated sugar (100g)
  • ½ cup brown sugar, packed (100g)
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F° / 175°C.
  • In a bowl, combine oats, flour, baking soda, salt, and cinnamon, stir thoroughly to combine.
  • In the bowl of your stand mixer (or another bowl) combine your butter, tahini, granulated sugar, brown sugar, and vanilla. Beat on medium speed (or whisk vigourously by hand) for 2 minutes.
  • After 2 minutes, add your egg and whisk to combine.
  • Stir in your dry ingredients until just combined. Use one heaped tablespoon per cookie - rolling each one into a ball (for thinner cookies, you can press down slightly), leaving about 1½ inches (~4cm) between each one to accommodate the spreading during cooking.
  • Bake for 10 minutes, or until just lightly browned around the edges (they will continue to cook on the hot pan after they leave the oven). Let cool on the pan for an additional 5 minutes before transferring to a wire cooking rack. Enjoy!

Notes

Adapted from Two Peas and Their Pod's peanut butter oatmeal cookie recipe.
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