It’s Cookie Friday and you know what this means – a fresh batch of delicious cookies! Today I got an updated classic cookie for you: gluten-free Oatmeal Tahini Chocolate Chip Cookies! Delicious little fellas, I have to say. You should definitely make them yourself! You will not regret it!
Oatmeal cookies are a standard when it comes to baking and cookies. Besides the regular chocolate chip cookie, I would say they are the most popular cookies. Maybe I am wrong with that assumption, but looking at all the oatmeal cookie recipes out there I might be right :P Anyway – I have some of those oatmeal cookie recipes here on the blog myself: Oatmeal Raisin Cookies for example or these Oatmeal Cookies with Hazelnuts and Chocolate. But not only Americans make cookies with oats – these classic Oatmeal Cookies with Chocolate (I call them IKEA Cookies). You can do so much with oatmeal… I added some tahini and chocolate today. Really nice combination! I love everything with sesame paste I have to admit so these cookies are “the best” for me :P
Since oats are gluten-free (most of the time at least) and you actually don’t need flour for cookies like these ones here, you can easily make them completely gluten-free. Almond flour is the replacement for the flour here and works really well. Nice texture and nice added nutty flavor. Very nice!
Even though the title says “Chocolate Chip Cookies” I do not use actual chocolate chips in many of my chocolate chip cookie recipes ;) I prefer regular chocolate. The chocolate chips you can get here in Germany are basically all the same. Around 50% of cocoa. Not enough for me most of the time. I prefer chocolate with at least 60% cocoa so using, chopped chocolate with the amount of cocoa I like works best for me. Also, I can decide how big the chocolate pieces can be – and I like them really chunky. If you get a bite with a big piece of melted chocolate…. mmmm so good! ;) If you want to use chocolate chips instead of regular chocolate – go for it! Maybe you live in a country with a better selection of chocolate chips ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) tahini paste
1/2 cup (150g) maple syrup
1 tsp. vanilla extract
1 large egg
1 cup (100g) ground almonds
1/2 tsp. baking powder
1 cup (90g) rolled oats
1/2 tsp. salt
2.8 oz. (80g) semi-sweet chocolate, chopped
120g Tahini (Sesampaste)
1 TL Vanille Extrakt
1 Ei (L)
100g Mandeln, gemahlen
1/2 TL Backpulver
1/2 TL Salz
80g Zartbitterschokolade, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the tahini, maple syrup, and vanilla extract to a large bowl and mix until well combined. Add the egg and mix in. Add the sound almonds, baking powder, rolled oats, and salt to the bowl and mix in. Add the chopped chocolate and fold in. Use a cookie scoop or tablespoon to place dough portions (about 1 tbsp each) on the prepared baking sheet and bake for 12-15 minutes – the cookies should not look wet anymore but can be a bit soft in the center. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die Sesampaste (Tahini), Ahornsirup und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Ei dazugeben und gut unterrühren. Gemahlene Mandeln, Backpulver, Haferflocken und Salz zur Schüssel dazugeben und alles gut verrühren. Gehackte Schokolade dazugeben und unterheben. Mit einem Eisportionierer (Cookie Scoop) oder Esslöffeln Teigportionen (jeweils etwa 1 EL) mit etwas Abstand auf das Blech setzen. Für 12-15 Minuten backen – die Cookies sollten nicht mehr feucht aussehen, können aber noch etwas weich sein in der Mitte. Aus dem Ofen holen und eine Weile auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
Here is a version of the recipe you can print easily.Print
Delicious and not too sweet (gluten-free) cookies made with sesame paste (Tahini), oats, almonds, and chocolate. Great combination!
Keywords: oatmeal, cookies, tahini, sesame paste, chocolate, gluten-free, almond