Recipe: Oatmeal Sesame Chocolate Chip Cookies

I’ve combined the ingredients of 2 of my favourite cookie recipes to come up with this one. I love these cookies mainly because of the tahini (great for you because it’s made from sesame seeds), coconut, and oats. The chocolate chips and sunflower seeds  add the final touch! A real treat in my books! Enjoy!

Makes about 2 dozen

1 cup     quick cook oats

1 cup     flour (whole wheat or spelt)

½ tsp.    baking soda

½ tsp.    Sea salt

1/3 cup dried coconut (unsweetened)

1/3 cup Tahini (also known as sesame seed butter)

2 Tbsp.  butter (softened)

¾  cup   organic sugar (or sucanat)

½ cup    almond milk

2 tsp.     vanilla extract

2/3 cup semi-sweet chocolate chips

1/3 cup sunflower seeds

Preheat oven to 350 F. Grease 2 baking sheets lightly with coconut oil. In a large bowl, mix oats, flour, baking soda, salt and coconut. In a mixing bowl, mix tahini and butter until well blended. Mix in sugar until smooth and then add almond milk and vanilla until combined. Add the dry ingredients in slowly while mixer is on low. Don’t over-mix the dough. Turn off mixer and fold in the chocolate chips and sunflower seeds.

Drop the dough by large spoonfuls onto prepared baking sheets and flatten with a fork. Bake 15-20 minutes depending on the size of the cookies and your oven. The cookies will still be soft (but the tops will look dry). Just let them set, and cool for 15 minutes, then you can lift with a spatula and transfer to a cooling rack to cool completely.

Enjoy!