“Coconut Oatmeal Tahini Cookies”

Welcome back to Cookie Week 2021 with recipe number four, my Coconut Oatmeal Tahini Cookies. These jumbo cookies are a perfect match for a cup of coffee or tea. I find these crunchy cookies are great for after dinner or an afternoon snack. They are not too sweet and provide a healthier option to the sugary sweet variety. Ready to get your snack on, follow me.

Coconut Oatmeal Tahini Cookies

Using tahini (sesame seed paste) in the recipe gives the cookies taste like a nut butter was used. Tahini is most used in making hummus. Known as a Middle Eastern condiment made from ground sesame seeds resembles peanut butter but tastes nothing like it. The taste is earthy and strong yet is not like other nut butters which are on the sweet side. Tahini must be stirred to a smooth paste before use. Because it contains oil, refrigerate after opening.

Coconut Oatmeal Tahini Cookies

Sweetened coconut is the used in my recipe but you can use unsweetened if desired. Next is the rolled oats, not old fashioned. Old fashioned will not work in this recipe. The cookies are already dense with crunch and chewy in the center. Just be sure not to overbake. When you see the edges getting brown and middle is still light in color, remove from the oven. Allow to cool on cookie sheet before cooling completely on wire racks.

Coconut Oatmeal Tahini Cookies

The last ingredients to talk about are the addition of currants and chocolate chips. First, I used currants instead of raisins. I’m not a huge raisin fan so I currants are my go-to. That said, I like to use bittersweet chocolate whenever I can instead of semi-sweet. For my taste semi-sweet chocolate tends to be too sweet and pronounced. Did I mention the sprinkling of flaked sea salt before baking? Don’t forget it! You can taste every ingredient in this cookie and a winner in my book. If you’d like to try something for your family or give as gifts, this is the cookie.

Coconut Oatmeal Tahini Cookies

 

Coconut Oatmeal Tahini Cookies

3 cups rolled oats

1 cup sweetened flaked coconut

1½ cups all-purpose flour

¾ t. kosher salt

1 cup unsalted butter, softened

1½ cups light brown sugar

¾ cups tahini

2 large eggs, room temperature

1 t. pure vanilla extract

1 cup Zante currants

1 cup Ghirardelli bittersweet chocolate chips

Maldon flaked sea salt, for sprinkling

 

Heat oven to 350 degrees and line two cookie sheets with parchment paper.

In a medium bowl, whisk together rolled oats, coconut, flour, and salt; set aside.

Using stand mixer, cream butter, brown sugar, and tahini until smooth, scraping down sides as needed. Beat in eggs, one at a time, scraping bowl in between. Beat in vanilla.

Add in dry ingredients and mix on low speed until thoroughly combined.

Stir in currants and chocolate chips until well mixed.

Using a large scoop (1/4 cup) drop 4 dough balls on prepared cookie sheets. Space cookies equal distance apart because they do spread. Flatten cookies to ½-inch thickness keeping rounded shape and sprinkle with flaked sea salt.

Bake for 13 – 15 minutes until edges are golden brown and centers are soft. Allow cookies to cool on sheets for 5 minutes before removing to cooling racks.

Store cookies in air tight container for up to 5 days.

 

Makes 26 cookies.