Salted Tahini Oatmeal Chocolate Chip Cookies | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Salted Tahini Oatmeal Chocolate Chip Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 18
Ingredients: SIGNATURE SELECTS Oats, Old-Fashioned; Bob's Red Mill Super-Fine Natural Almond Flour; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; Hollywood Beauty Coconut Oil; Mighty Sesame Co. Organic Squeezable Tahini Paste; O Organics Maple Syrup, Organic, 100% Pure; Crunch Easter Flatback Egg; Value Corner Vanilla Flavor, Imitation; Creative Snacks Co. Dark Chocolate Almd Butter Nut; Morton Iodized Salt, 26 Ounce

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Salted Tahini Oatmeal Chocolate Chip Cookies

Serves 1825 mins prep30 mins cook

No added sugar, quick, easy, rich, and decadent. Made with all wholesome ingredients in 30 mins!

2 servings

What you need

⅕ cup old fashioned oats

⅕ cup almond flour

⅕ tsp baking soda

⅕ tsp kosher salt

⅕ cup coconut oil

⅕ cup tahini

⅕ cup maple syrup

⅕ pc egg

¼ tsp vanilla extract

⅕ cup dark chocolate chips

⅕ pc salt

Instructionskeyboard_arrow_up


0 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded tablespoon size balls - the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.4. Bake 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommend) or let cool and store in an airtight container for up to 5 days.

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