Tahini Oatmeal Chocolate Chip Cookies with Whole Wheat
Hearty oatmeal cookies made with tahini instead of traditional butter for a nutty depth and tender crumb. The combination of all-purpose and whole wheat pastry flour creates structure while keeping the texture soft, and the tahini adds protein and richness without overwhelming the classic chocolate chip cookie flavor. Perfect for lunch boxes, afternoon snacks, or when you want a slightly healthier take on the beloved classic. The addition of walnuts provides extra crunch and complements the sesame notes from the tahini.
Ingredients
- 2 cups rolled oats, not quick-cooking
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup tahini
- 4 tablespoons cold unsalted butter, cut into small pieces
- ⅝ cup granulated sugar
- ⅝ cup light brown sugar, packed
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup chocolate chips, bittersweet or semisweet
- ½ cup walnuts, chopped
Instructions
- 1
Position racks in upper and lower thirds of oven and preheat to 350F
- 2
Line two baking sheets with parchment paper
- 3
Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl
- 4
Beat tahini and butter with an electric mixer in a large bowl until blended into a paste
- 5
Add granulated sugar and brown sugar and continue beating until well combined
- 6
Beat in egg, then egg white, then vanilla
- 7
Stir in the oat mixture with a wooden spoon until just moistened
- 8
Stir in chocolate chips and walnuts
- 9
With damp hands, roll 1 tablespoon of batter into a ball, place on baking sheet and flatten slightly without letting sides crack
- 10
Space flattened balls 2 inches apart
- 11
Bake until golden brown, about 16 minutes, switching pans back to front and top to bottom halfway through
- 12
Cool on pans for 2 minutes, then transfer to wire rack to cool completely
Tips
Use damp hands when shaping the cookies to prevent the dough from sticking and to help create smooth, even balls.
Don't overbake - cookies continue cooking on the hot pan after removal, so slightly underbaked centers will finish perfectly.
The original recipe suggests 325F convection as an alternative, which may give more even browning.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and frozen for up to 3 months; bake directly from frozen adding 1-2 minutes
Serve at room temperature with milk or coffee
Common Mistakes
Don't overmix the oat mixture to avoid tough cookies
Keep butter cold to prevent spreading during baking
Watch baking time closely to avoid overbaking and dryness
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use quick-cooking oats instead?
The recipe specifically calls for rolled oats, as quick-cooking oats will break down too much during baking and create a mushy texture instead of the desired chewy bite.
What if I don't have whole wheat pastry flour?
You can substitute with additional all-purpose flour, though the cookies will be slightly less tender and nutritious. Regular whole wheat flour is too heavy for this recipe.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze the baked cookies for up to 3 months for longer storage.