Chewy Tahini Chocolate Chip Cookies

Prep time: 10min
Total time: 45min
Makes: 30 cookies
1 cup
whole-wheat flour
250 mL
1/2 tsp
baking soda
2 mL
1/2 tsp
salt
2 mL
1/2 cup
unsalted butter, room temperature
125 mL
1/4 cup
tahini (sesame paste), room temperature
60 mL
1/2 cup
packed brown sugar
125 mL
1/2 cup
sugar
125 mL
1
egg
1 tsp
vanilla extract
5 mL
1/2 cup
Compliments Organic Quick Oats
125 mL
1 cup
chopped chocolate such as Compliments Semi-Sweet Chocolate
Chips & Chunks
250 mL
Per serving (1 cookie):
calories
140
fat
7 g
saturated fat
3.5 g
carbs
16 g
sugar
11 g
protein
2 g
cholestrol
15 mg
fibre
1 g
sodium
65 mg

Directions

  1. Preheat oven to 190°C (375°F). Line 2 or 3 baking sheets with parchment paper. In bowl, whisk together flour, baking soda and salt; set aside.

  2. In separate bowl, using electric mixer, beat together butter, tahini and both kinds of sugar until light and fluffy, about 2 min. Beat in egg and vanilla. Use a spatula to stir in flour mixture until just incorporated. Fold in oats and chocolate chips.

  3. Drop dough, by heaping tablespoonfuls, about 2-in. (5-cm) apart, onto lined baking sheets. Bake, in batches, 8 min, or until tops are set and cookies are golden around edges. Cool on baking sheet 5 min.; transfer to wire rack to cool completely. Store in airtight container for up to 1 week.

Tip

Substitute chopped dates for chocolate.