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Oat & Sesame Tahini Chocolate Chip Cookies

March 18, 2016 by Emily Brees Leave a Comment - This post may contain affiliate links.

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For National Chocolate Chip Cookie Week I decided to bake my version – Oat & Sesame Tahini Chocolate Chip Cookies. Loaded with oats and black sesame seeds, this cookie is everything you love about a chocolate chip cookie with a little sesame twist!

Oat & Sesame Chocolate Chip Cookies

The little specks of black sesame and hearty oats give the a texture of a kitchen-sink type of cookie and looks really pretty! The addition of tahini and sesame seeds adds a subtle sesame flavor that doesn’t overwhelm, but certainly complements the oats and chocolate chips.

So many cookies are made with tahini – which is sesame paste – however not too many use tahini + whole sesame seeds! 

And with sesame seeds being a superfood – well, it just make sense to put superfoods in cookies, right?

How to make Oat & Sesame Tahini Chocolate Chip Cookies

These cookies are just like the old-school Quaker oats chocolate chip cookies, but with the added flavors of nutty sesame seeds, tahini and rich molasses. I use pomegranate molasses here – um because it’s fruity + amazing – but you can use regular blackstrap molasses. I also use Pomegranate molasses is versatile and can be used in savory dishes as well like this Turkish bulgur wheat salad recipe.


My #1 rule for making chocolate chip cookies?

Chill and Age the Dough

Why? It changes the flavor and texture. Read here.


Oat & Sesame Chocolate Chip Cookies overhead

Step 1: Cream Tahini Butter and Brown Sugar.

Step 2: Add vanilla, molasses + egg.

Step 3: Add dry ingredients.

Mix dry ingredients in a separate bowl + then add to wet mixture.

Step 4: Refrigerate or Freeze Dough.

Here is your option to freeze for 2 hours or refrigerate as suggested above for 24 – 48 hrs for maximum flavor!

Step 5: Bake.

 


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Oat and Sesame Tahini Chocolate Chip Cookies close up

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Oat and Sesame Tahini Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Packed with oats, sesame seeds and chocolate, these tahini cookies will have your friends wondering what the secret ingredient is!

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, oatmeal
Servings: 18 cookies
Calories: 186 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 4 Tbs unsalted butter softened
  • 2 Tbs tahini
  • ¾ cup brown sugar
  • 2 Tbs pomegranate molasses (you can substitute regular molasses)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 cup rolled oats
  • 3/4 cup toasted pecans chopped
  • ½ cup bittersweet chocolate chips
  • ¼ cup black sesame seeds
Instructions
  1. Cream the tahini, butter and brown sugar in a stand mixer.
  2. Add the vanilla, pomegranate molasses and egg and beat to combine thoroughly.
  3. In a separate bowl combine the flour, salt, baking powder and soda. Add slowly to the butter mixture and combine.
  4. Add the remaining ingredients and mix until evenly distributed.
  5. Scoop 2 Tbs per cookie onto a parchment lined cookie sheet.
  6. Put the whole sheet into the freezer until the cookies are solid, at least 2 hours.
  7. When ready to bake, preheat the oven to 350°. The cookies do not spread very much, so about 9 to a sheet will work.
  8. Bake for 15-18 minutes or until the edges begin to show color.
  9. Cool for 5 minutes before removing from sheet.
Notes

inspired by a recipe at debspots.com

Nutrition Facts
Oat and Sesame Tahini Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 186
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy Chocolate Chip Cookie Week! I’d love to hear some comments on secret ingredients that you put in your chocolate chip cookies!


stack of cookies

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Hello Friends!

I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

Healthy eating + travel are my passion! Learn More

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