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Oat and Sesame Tahini Chocolate Chip Cookies
Packed with oats, sesame seeds and chocolate, these tahini cookies will have your friends wondering what the secret ingredient is!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 cookies
Calories 186 kcal
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
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Cream the tahini, butter and brown sugar in a stand mixer.
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Add the vanilla, pomegranate molasses and egg and beat to combine thoroughly.
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In a separate bowl combine the flour, salt, baking powder and soda. Add slowly to the butter mixture and combine.
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Add the remaining ingredients and mix until evenly distributed.
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Scoop 2 Tbs per cookie onto a parchment lined cookie sheet.
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Put the whole sheet into the freezer until the cookies are solid, at least 2 hours.
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When ready to bake, preheat the oven to 350°. The cookies do not spread very much, so about 9 to a sheet will work.
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Bake for 15-18 minutes or until the edges begin to show color.
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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.