Delectable Dark Chocolate Chip Oatmeal Cookies

These hearty cookies are super simple, healthy, and even kid approved! They take less than 10 minutes to throw together and only 20 minutes to bake, making them perfect for those times when you need to satisfy your sweet tooth in a hurry! Tahini, or ground sesame seed paste, is the star of the show.  Tahini contains calcium, iron, protein, and lignans, which are a type of plant polyphenol that may be protective against cancer, have the ability to lower blood pressure and reduce oxidative stress and inflammation.  

By | March 26, 2018

Ingredients

  • Flax “egg” 1 tablespoon milled (ground) flax seeds plus 3 tablespoons water
  • ¼ cup tahini
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened apple sauce
  • 1 pinch sea salt
  • 1.5 cups rolled oats
  • 1/3 cup dairy-free semi-sweet chocolate chips
  • Optional: cinnamon and coconut sugar for sprinkling on cookies before baking.

Instructions

Preheat oven to 350° F

In a small bowl make your flax “egg” by adding 1 tablespoon milled flax plus 3 tablespoons water. Mix and set aside until thickened- about 5 minutes. 

In a small mixing bowl, combine tahini, maple syrup, vanilla extract, applesauce, and a teeny tiny pinch of sea salt.  (If the tahini you purchased already contains salt, you may want to omit the extra pinch of salt).  Mix thoroughly. 

IMPORTANT STEP:  taste this delicious mixture you just made. 

Add flax egg to aforementioned delicious mixture. Mix well. 

In a separate mixing bowl add rolled oats.  Pour tahini/flax egg mixture over oats and combine thoroughly.  

Add chocolate chips to oat mixture and combine. 

Measure out 1-tablespoon (heaping) portions of the cookie "dough" and position on a baking sheet lined with parchment paper.  With a spatula (or fingers) pat down and tightly form together the portions into a proper cookie shape.  

*Optional (highly recommended) step for extra flavor: sprinkle cookies with a tiny bit of coconut sugar and cinnamon. 

Bake for 20 minutes at 350°F

Let cookies cool on baking sheet and enjoy! Store in airtight container for 3-5 days.

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Ingredients

  • Flax “egg” 1 tablespoon milled (ground) flax seeds plus 3 tablespoons water
  • ¼ cup tahini
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened apple sauce
  • 1 pinch sea salt
  • 1.5 cups rolled oats
  • 1/3 cup dairy-free semi-sweet chocolate chips
  • Optional: cinnamon and coconut sugar for sprinkling on cookies before baking.
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