These cookies are one of my favorites! Even people who don’t think they like tahini enjoy these cookies. They’re soft, chewy, and have this wonderful texture from the quick oats and of course… they have chocolate! Fun fact: tahini is a good source of plant-based calcium!

Recipe

Ingredients

• 1 + 1/3 cup quick rolled oats, gluten free certified (quick oats make for a better texture than rolled oats in these cookies)

• 1 cup almond flour

• 1 tsp baking soda

• 1/2 tsp sea salt or kosher salt

• 1/3 cup tahini (if you really don’t like tahini or have a sesame seed allergy, sub any nut or seed butter here)

• 1/3 cup maple syrup

• 1/2 cup coconut oil

• 1 tsp vanilla extract

• 1 egg

• 1/3-1/2 cup chocolate chips, depending on how much chocolate you like :)

• 2 tbsp hemp or chia seeds, optional (but I love the texture/protein boost!)

How To

1. Preheat oven to 350 F.

2. Cream together the tahini, coconut oil, maple syrup, vanilla extract, and egg until smooth in a medium sized bowl.

3. To the same bowl, add the quick oats, almond flour, baking soda, and salt and hemp or chia seeds if adding. Mix together with the wet ingredients until a sticky batter forms.

4. Fold in the chocolate chips.

5. Drop the batter in 1 to 1.5 inch balls onto a non stick cookie sheet. Batter is sticky, so it can be helpful to use two spoons to scoop the batter onto the cookie sheet.

6. Bake for about 8-9 minutes, or until just golden brown.

7. Let cool slightly before removing from the cookie sheet to a cooling rack.

8. Enjoy! These cookies freeze well too.