I designed these cookies when craving a chocolaty, chewy, and not-too-sweet cookie. The combination of chocolate and sesame may appear to be unexpected at first, but they create a beautiful relationship in the cookie. The tahini paste provides the subtle sesame taste, while also giving these cookies a wonderfully chewy texture. —Francine
about 20 cookies
Dark chocolate chips/chunks
Flour (AP or Whole wheat)
1/2 + a pinch teaspoons
Salt (I prefer a nice flaky sea salt)
Pumpkin pie spice (optional)
In This Recipe
Preheat your oven to 350 degrees Fahrenheit.
In a medium mixing bowl, add the tahini, brown sugar, and honey, and egg. Mix for about 5 minutes, or until thoroughly combined.
Put 1/2 a cup of the rolled oats into a food processor. Grind the oats until it forms a grainy-flour. Combine the processed oats, the remaining whole oats, and the flour to the mixing bowl.
Add in the baking soda, salt, cinnamon (and pumpkin pie spice, if using). Stir in the chocolate chips. If the batter needs some assistance coming together, add a splash of water.
Line baking sheets with parchment paper. Roll the cookies into about 2 inch balls, and lightly squish them on the pan. Bake the cookies for about 12-15 minutes.
If you have more patience than me, allow your cookies to cool for about 5 minutes, then enjoy!