Tahini Oatmeal Cookies

Absolutely nothing not to love about these salty-sweet tahini oatmeal cookies. Every bite is slightly crisp on the edges, but soft and chewy in the center.

Ingredients

Ingredients
Servings:
g
Rolled Oats
g
Grounded Almonds
g
All-Purpose Flour
g
Brown Sugar
tsp
Baking Soda
tsp
Kosher Salt
g
Coconut Oil
g
Tahini Paste
g
Maple Syrup
Egg
tsp
Vanilla Bean Extract
g
Chocolate Chips

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. In a small saucepan, melt the coconut oil. In a mixing bowl, beat together the oats, grounded almond, all-purpose flour, brown sugar, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips.
  3. Using a medium (2 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 5 cm apart.
  4. Bake for 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. In a small saucepan, melt the coconut oil. In a mixing bowl, beat together the oats, grounded almond, all-purpose flour, brown sugar, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips.
  3. Using a medium (2 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 5 cm apart.
  4. Bake for 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet.

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