Tahini Oat Chip Cookies
/These are the gooey on the inside, crispy on the outside chocolate chip cookies that I remember eating at my friend’s house when I was little… just amped up! A little sweet, a little salty and super satiating, these cookies actually feature anti-inflammatory ginger and cinnamon with a nice dose of heart-healthy betaglucans from the oats and extra fiber from the tahini. Maybe one of the only cookies I would bring to a party and not worry everyone would know it was the gluten, dairy and nut-free one! And no refined sugar to boot :)
Ingredients
1 cup oat flour (1 cup rolled oats buzzed until flour-y in the blender or food processor)
1 cup rolled oats
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
Pinch of sea salt
1 stick vegan butter (I like Miyokos or Melt brands), softened
I cup coconut sugar
2/3 cup tahini (my favorite is Seed + Mill brand)
1 egg
1 teaspoon vanilla
1 tablespoon maple syrup
1 cup dark chocolate morsels (for dairy free, try Enjoy Life)
1/2 cup dried cranberries - for unsweetened, try Honestly Cranberry
Sea salt flakes, like Maldon
Instructions
Preheat oven to 350 degrees.
Blend dry ingredients in a mixing bowl
To a mixmaster (or big bowl that you can use a handmixer or muscle up and use a whisk), add the vegan butter. When smooth, add the tahini, sugar, maple syrup and vanilla. Beat on medium for about one minute.
Add the egg and mix for one more minute.
Slowly add the dry mixture until well combined.
By hand, add in the chips and cranberries.
Place rounded spoonfuls about 2 inches apart on a baking sheet with silicon baking mat or parchment paper.
Sprinkle each with a pinch of sea salt flakes.
Bake in the oven 8-9 minutes until edges are golden. Aim to underbake for ultimate gooeyness.
Let cool for 10-15 minutes then place on a cooling rack.
Try not to eat all of them right off the rack. Save some for your guests!
Notes: Keeps in a dry container for about one week or in the freezer for about 3 months.
