Tahini Chocolate Chip + Sea Salt Sprouted Oat Cookies
These gluten-free and plant-based cookies are chewy with just the right amount of crunch.
I haven’t shared a recipe in a while so thought I would come back with a bang with these amazing Tahini Chocolate Chip & Sea Salt Sprouted Oat Cookies. My sister first made these for me when I was 9 months pregnant and I was blown away. The recipe was a little different, as I’ve since swapped out the flours, sugars, and fats, and even added tahini. Even with healthier ingredients, these cookies still impress me just as much as the first time.
As they come together so fast, I’ve been making them a few times a week when I know I have guests coming over for coffee or dinner. Once you have all your ingredients set aside, all you need is one bowl and a spatula to mix it all together. It takes less than 30 minutes of your time all-in. I’ve also been making a double batch because 12 cookies rarely feels like enough.
Oats are an ingredient I went a long time without eating, but after becoming a mom I added them back into my diet to help with lactation and get me eating a little more. I always use the sprouted rolled oats from One Degree Organics! Although they don’t make an oat flour, you can grind these oats in the food processor until they form a fine flour if you’d like your oat flour to be sprouted. You can use regular organic rolled oats and organic oat flour in this recipe as well.
You can change this recipe up very easily by subbing the nut and seed butters you use. Lately, I have been loving the combination of peanut butter and tahini, or cashew butter and tahini. If you are familiar with the different varieties of tahini, you may find it interesting that I’m using is the same type of tahini you would use for hummus (nutty and runny) as it provides such a satisfying flavor. You can use other kinds of tahini, and other nut and seed butters as you desire. You can even go all-in one one butter. No matter what combination I go with, I’ve never had these cookies come out anything short of amazing.
If you like chewy cookies with some crunch, you will love these! I don’t like warm cookies, so I put mine in the fridge right away to firm up. As long as you don’t over-bake them and take them out just as they have developed a warm golden edge, they will come out beautifully. As soon as you take them out, you’ll have to let them rest at least 10-15 minutes before attempting to try them as they need time to set. They will fall apart within those first minutes and that is normal.
TAHINI CHOCOLATE CHIP + SEA SALT SPROUTED OAT COOKIES
Ingredients
1/2 cup rolled oats (I use sprouted from One Degree Organics)
1/4 cup almond flour
1/4 cup oat flour (regular or process oats into a flour in food processor)
1/2 cup coconut sugar
1/4 cup dark chocolate chips or dark chocolate chunks
1/4 cup nut butter (any – I like using peanut, almond, walnut or cashew)
1/4 cup tahini or nut/seed butter of choice
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp hot water until gelatinized)
1-2 tbsp soft coconut oil or extra virgin olive oil (if your nut/seed butters are mostly hard and not runny, then use 2 tbsp oil; if relatively soft and even a little runny, 1 tbsp is fine)
1 tbsp pure maple syrup
1/2 tbsp real vanilla extract (my favorite is Simply Organic)
1/2 tsp baking soda
1/2 tsp fine sea salt (love Celtic)
Flaky sea salt for sprinkling on top
Instructions
1. Preheat oven to 350 F or 175 C.
2. To make your flax egg, first boil some water. Add 1 tbsp of ground flax to a mug or bowl, then add 3 tbsp of hot water and mix well. The mixture should gelatinize quickly and be ready for use within 10 minutes. Stir occasionally while it is gelatinizing to avoid clumps.
3. Add all dry ingredients to a bowl or stand mixer and mix well.
4. Add the nut butters, oil, and flax egg (once gelatinized) and mix well. If you are not using a stand mixer, you will likely want to use your hands. Culinary gloves are great if you don’t want to get sticky.
5. Lay parchment paper onto a cookie sheet and use a spoon and your hands to form 10-12 balls. Once they are laid out, flatten the cookie dough balls with a fork or bottom of a cup.
6. Bake 14-16 minutes. Take them out when the edges are golden (the top will still feel soft). Let them rest at room temperature 10-15 minutes before trying. They will fall apart before this point.
7. Store airtight at room temperature or in the fridge. I love cold, crunchy cookies so the fridge is my favorite!
Total time: 30 min | Level: Easy | Yields: 12 Cookies
Baking times may vary based on your oven calibration and the nut or seed butters used. I found when I used 100% cashew butter it needed 18-20 minutes. Keeping an eye on the edges is important! This recipe also has more sugar than I would normally use, so if you feel called to reduce some of the sugar, please do. As we are using a flax egg, you can always taste the batter and see how you feel about the level of sweetness.
Emilía Rún
Emilía Rún is a plant-based chef, Kundalini Yoga teacher and mindfulness instructor. Throughout her own life, the teachings of yoga and mindfulness have allowed Emilía to cultivate an unbroken connection to the heart, which serves as a compass in her daily life. Emilía is the host of Heartful: Practices to Awaken the Heart.