I’ve been obsessed with the idea of making tahini cookies ever since I saw Molly Yeh blog about them months ago. I’ve tested a few iterations, one with sesame seeds coating the outside, another with candied ginger as a mix-in, but this iteration wins. Oatmeal raisin and chocolate chip are my favorite kinds of cookies, and this recipe lets me have the best of both worlds tahinified! I was worried at first that the chocolate chips may overpower the tahini flavor, but the sesame definitely shines through. Cold morning, meet warm cookies.
Tahini Oatmeal Raisin Chocolate Chip Cookies
Makes 14 small cookies
- ¾ cup rolled oats
- ¼ cup oat flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (130 g) tahini
- ¼ cup brown sugar*
- 1 egg, room temperature
- ¼ tsp vanilla extract
- ¼ cup raisins
- ¼ cup mini chocolate chips
*Make your own brown sugar with ¼ cup white sugar + 1 tsp black strap molasses
- Preheat oven to 350°F.
- In a small bowl, mix together oats, oat flour, baking soda, and salt. Set aside.
- In a large bowl, stir together tahini, brown sugar, egg, and vanilla. Add the oat mixture and mix till combined. Then mix in the raisins and chocolate chips.
- Cover the dough and let it sit for 10 minutes at room temperature to let the oats soak up some moisture.
- Scoop the dough into 1 ½ tbsp balls. Bake for 10 minutes.