Tahini Oatmeal Chocolate Chunk Cookie
Insanely delicious tahini chocolate chunk oatmeal cookies! These gluten free cookies are topped with drool worthy chocolate puddles and sprinkled with sea salt – perfect snack ever!
HOW TO MAKE TAHINI OATMEAL CHOCOLATE CHUNK COOKIES
This recipe is pretty straight forward and best of all, fool proof! I’ve tested it a million times and it’s now a household favorite. Some of the ingredients you might not have on hand, such as tahini or bread flour. But trust me, they’re worth a Target run. I use tahini almost every day, whether it’s for baking or as dressing on my salad bowl, you’re going love it.
Bread flour isn’t typically a common pantry item. But if you love cookies, whether it’s oatmeal or chocolate chips, your going to love their texture even more if you use bread flour. My favorite brand is King Arthur flour, which you can also find at Target or Amazon Prime Now.
To make these cookies you have to combine the wet ingredients and the dry ingredients, fold in the chocolate chunks and pecans (or your favorite nuts) and that’s it. If you want to take it a step further (and if you love chocolate, like me) add a piece/square of your favorite dark chocolate on top of the dough balls for extra chocolate puddles.
Sprinkle with sea salt flakes (I use Maldon Sea Salt Flakes) and enjoy!
Tips for the best Oatmeal Cookies
- My favorite tip is to chill the dough for at least 30 minutes before baking. It makes it easier and less messy to handle. Most importantly, chilling the dough solidifies the fat in the cookies, which means the cookies will spread less when baking. The result? Perfectly sized cookies.
- I prefer using gluten free oats. The best variety for oatmeal cookies is are the old fashioned rolled oats because they hold their shape really well during baking.
- Use a combination of brown sugar and white sugar. Adding brown sugar allows for a softer, chewier and puffier cookies.
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If you make a batch of these Tahini Oatmeal Chocolate Chunk Cookies, share them with me on Instagram using the hashtag #yogaofcooking! And if you love them, rate & review below.
Happy Baking! xo
Tahini Oatmeal Chocolate Chunk Cookies
- Total Time: 22 minutes
- Yield: 2 dozen
Description
Insanely delicious tahini chocolate chunk oatmeal cookies! These gluten free cookies are topped with drool worthy chocolate puddles and sprinkled with sea salt – perfect snack ever!
Ingredients
- 1/2 cup tahini
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 cups gluten free oats
- 1 cup bread flour, sub for 1-1 baking gluten free flour, for GF
- 1 cup all purpose flour, sub for 1-1 baking gluten-free flour, for GF
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup chocolate chunks
- 1 cup pecans chopped, or preferred nuts
- 4 oz dark chocolate
- Sea salt flakes
Instructions
- Preheat the oven to 350 F and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the tahini, butter, brown sugar and granulated sugar, and beat until combined.
- Add in eggs, one at a time, and vanilla extract, and mix until everything is well blended.
- In a separate bowl, whisk together the dry ingredients – bread flour, all purpose flour, cinnamon, baking soda, baking powder and salt.
- Add the dry ingredients to the wet mixture. Beat until combined.
- Mix in the oats.
- Fold in the chocolate chunks and pecans (if using!)
- Cover wit plastic and refrigerate for at least 30 minutes.
- Using a cookie scoop or your hands, scoop out the dough and gently roll into balls. Place onto lined baking sheets.
- Press the balls down a bit, so that the top is a little flat, and add a piece of dark chocolate on top.
- Bake for 12 minutes. Remove from the oven and allow to cool on baking pan for 5 minutes, before transferring to cooling rack.
- Sprinkle with sea salt and enjoy!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: dessert
- Cuisine: american
Hi – Eggs are missing from the ingredient list but they are in the instructions…SOS…just starting mixing my ingredients together. 2 eggs?
OMG! Yes, 2 eggs!! Updated now!
If I don’t have bread flour, can I still use all purpose or whole wheat? Thanks!
Yes, you can use all purpose instead!
Hey, lovely recipe but could you please provide a substitute for eggs? I don’t want to use them..
I haven’t tested without eggs, but you can try making flax eggs. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Or check out this article for more ideas: https://www.healthline.com/nutrition/egg-substitutes#section5
Hi can you freeze this and use again? And if so do you have to defrost it before baking? Thanks
Haven’t tried it with this particular recipe but I don’t see why not!
Just double checking, is bread flour gluten free? The top of the description says these are gluten free cookies.
You can use 1-1 baking gluten free flour if you’d like (as noted in the recipe card). Or use ap and bread flour if gluten isn’t an issue for you.
This are great. I added some coconut as well and that was a nice touch.
I’m so glad you liked it!