These oatmeal chocolate chunk tahini cookies are full of flavor and texture! Soft and chewy gluten free oatmeal cookies, filled with lots of chocolate chunks and flavored with the wonderfully nutty taste of tahini.
I’m currently thinking of all the ways I can bake with tahini…
It might be a weird thought, especially when we are currently in lemon and berry season, but I’m seriously obsessed with the stuff.
Tahini is essentially sesame paste and is frequently one of the main ingredients in traditional hummus recipes. In baked goods, it adds a wonderful nutty aroma and flavor that really compliments warm flavors like cinnamon, brown sugar, and even maple syrup.
I used it a few weeks ago to make this amazing Tahini Chocolate Chip Zucchini Bread!
To use up what was left, I made these equally amazing Gluten Free Oatmeal Chocolate Chunk Tahini Cookies.
These gluten free oatmeal cookies have a soft and chewy texture. The nutty flavor of tahini is complimented by the cinnamon and brown sugar, and they are packed with chunks of chopped chocolate.
Does The Cookie Dough Need To Be Chilled
Yes. Many gluten free cookie doughs require or benefit from being chilled prior to baking because they tend to be a bit softer or thinner, especially if you use oil or melted butter instead of the creaming method. Chilling ensures that the cookies don’t spread too much when baking so that you get a thick, soft, chewy cookie.
For this specific recipe, I found 4-6 hours is best to allow the oats to soften a bit and for the tahini flavor to really shine through.
Also, depending on what brand you buy, your tahini may be really thick or very runny. This could cause a little variance in refrigeration time. The dough should be cold enough to scoop without really sticking to the cookie scoop, and you should be able to roll into a ball and flatten slightly without it losing its shape (or sticking to your hands). For reference, I used Once Again organic tahini in these cookies.
Which Flour to Use For Oatmeal Chocolate Chunk Tahini Cookies
For most of my recipes, I use Bob’s Red Mill 1:1 gluten free baking flour. This is the flour that I have been using since my Celiac diagnosis and seems to work the best for me! Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used, so keep in mind that this recipe was designed specifically for this flour mix. You will get the best results if you use the flour listed in the recipe as well as measure by weight to ensure you don’t use too much.
However, I have found that many of my cookie recipes can be made successfully with a different 1:1 flour. I personally haven’t tested it yet for this recipe, but if you do choose to try a different flour mix make sure to use a 1:1 mix with xanthan gum and measure by weight. Let me know how it turned out for you!
I hope you love these cookies! If you make them, leave a comment or tag @zestandlemons on Instagram!