Christmas
Sesame Chocolate Oatmeal Cookies
- Prep time 20 minutes
- Makes About 20 cookies
Author Notes
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. —Finn
What You'll Need
Ingredients
-
1 cup
Dark chocolate chips/chunks
-
1 cup
Flour (AP or Whole wheat)
-
3/4 cup
Tahini
-
1 cup
Brown sugar
-
1 tablespoon
Honey
-
1
Egg
-
1 teaspoon
Vanilla extract
-
1 cup
Rolled oats
-
1/2 teaspoon
Baking soda
-
1/2 + a pinch teaspoons
Salt (I prefer a nice flaky sea salt)
-
1/2 teaspoon
Cinnamon
-
1/2 teaspoon
Pumpkin pie spice (optional)
Directions
- 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!
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