Rich, wonderfully nutty, and perfectly chewy! Tahini adds a subtle savory depth that balances the sweetness, with pools of melted dark chocolate in every bite. Baked just until set, these cookies stay soft with a golden, caramel-like finish.
Time to make: 25–30 minutes
Makes: 16 cookies
Ingredients:
- 6 oz (180g) rolled oats
- 1 cup plain flour
- 1 tsp baking soda
- Pinch of salt
- ½ cup tahini
- ½ cup coconut sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 oz (80g) chopped walnuts
- 3.5 oz (100g) dark chocolate chunks
Method:
Preheat the oven to 350°F/180°C and line a baking tray with parchment paper.
In a large mixing bowl, combine the oats, flour, baking soda, and salt.
In another bowl, whisk together the tahini, sugar, eggs, and vanilla until smooth.
Add the dry ingredients to the wet mixture and stir until just combined (the batter will be thick and sticky). Fold in the walnuts and chocolate chunks (may be best to use hands here to mix well).
Dust with flour and roll heaped tablespoon amounts of dough into balls, leaving space between each. Gently flatten slightly (these cookies don’t spread much).
Bake for 10–12 minutes, until edges are lightly golden but the centers still look soft (they do look undercooked, this is important to keep the cookie moist).
Allow to cool on the tray for 5 minutes before transferring to a wire rack — they’ll firm up slightly but remain chewy.
Keep stored in an air-tight container in the fridge for 2–3 days.
