Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

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Crispy on the outside and soft in the middle with a nutty kick from the tahini and a chocolate bite from the cacao nibs. These chocolate chip tahini oatmeal cookies are vegan, gluten free and naturally sweetened with dates. Making these cookies taste like a delicious treat while also still being healthy enough for breakfast.

First thing we need to get straight here is there is GOOD and BAD tahini in this world. Don’t worry though these tahini oatmeal cookies will show you how versatile and amazing tahini can be.

Types of Tahini

So, if you think you don’t like tahini like I did the first time I tried it you haven’t had the good stuff. I first tried store bought tahini from Sainsburys, it was bitter hard to mix and had a layer of oil sitting on the top. This would be a case of bad tahini.

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

Next time I tried tahini was when I made my own, now it’s not hard to make all you need is sesame seeds and a high speed blender/ food processor.

I used my trusty Nutri Ninja with the pitcher attachment. It’s the same process as making any nut butter. My number one tip is to make a big quantity it’s much easier this way. Or use a smaller food processor.

Now am not saying my homemade tahini is the best out there. Simply because I haven’t tried any other brands out there. The common rule I have seen on the internet is that the less English written on the jar the better the tahini. As tahini is native to the middle east. I have found it’s hard to find authentic tahini near me, hence why I made my own.

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

For this tahini oatmeal cookie recipe it is important to like the taste of your chosen tahini as it plays a major role in the final flavour of the cookies.

Chocolate Chips

For the chocolate chips I used cacao nibs which has also become a new favourite of mine recently. I ordered mine of the Bulk Powders website a while ago. They have the best price and are organic. First time I tried them I didn’t like them in the slightest. They are very bitter and crunchy in taste.

I relegated them to the back of the cupboard. Until I was making this recipe and realise that I didn’t have any chocolate whatsoever in my house! I was shocked and heartbroken that I had allowed this to happen. In comes the cacao nibs this was their chance to prove themselves and untimely save the day.

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened

Cacao Nibs

Before adding the cacao nibs to my cookie dough, I tasted a few to see if my first impression of them was still true to this day. As I have seen loads of people rave about these little nuggets and all there many health claims.

Now I do enjoy dark chocolate at least 70% and up. Check out my chocolate peanut protein cup recipe here. To find out my opinion on all different types of chocolate and how your taste can change over time. Also, the recipe is one I still make for my pre-workout snack every weekend.

To my amazement and relief, I actually liked them. They are still bitter but not overpowering and I like the slightly earthy taste they have. Once again, I am surprised with how much my taste buds are constantly changing and evolving as I grow older.

Keep this in mind the next time you automatically say you don’t like the taste of something. When you haven’t tried it in a year or two maybe it would be a good time to give it another go. You might just find you like it or at least not hate it as much as you once used to.

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

How to Naturally Sweetened Recipes

I adapted this recipe from one I found on choosingchia.com. Originally it called for maple syrup but I like to avoid maple, agave and honey as much as possible. Personally, I don’t have that big of a sweet tooth so find these to be overly sweet. Dates are perfectly sweet enough and have the added benefit of fibre in them.

To make the date paste just soak dates in boiling hot water for 10 minutes. Until soften and plumped up. Reserve a few tablespoons of the date water. Add the soaked dates, reserved date water and your choice of nut butter to a high speed blender. Blend until you have a smooth paste.

Like I said earlier things like nut, seed butter and date paste/caramel are easier to make in big quantities. My date paste made 200g in total. As I used 100g of dates, 25g of homemade roasted cashew butter and 4 tablespoons of date water. For this recipe I only used 20g of the date paste.

Serving Size

When am recipe testing i always made a small batch for two reasons, 1 in case it doesn’t work out and i don’t want to waste to many ingredients. 2nd if they turn out great am going to want to eat them all in one go. Although these are healthier recipes, am still trying to live a balanced lifestyle especially since i am usually testing out multiple recipes at a time. So there is always plenty of baked goodies around to snack on. Feel free to double or triple this recipe.

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

Crispy on the outside and soft in the middle with a nutty kick from the tahini and a chocolate bite from the cacao nibs. These chocolate chip tahini oatmeal cookies are vegan, gluten free and naturally sweetened with dates. Making these cookies taste like a delicious treat while also still being healthy enough for breakfast.

Course Dessert, Snack
Cuisine GF,VG, Date sweentened
Keyword tahini oatmeal cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Calories 121 kcal
Author emma

Ingredients

  • 60 grams GF rolled oats
  • 25 grams runny tahini
  • 20 grams almond flour
  • 20 grams date paste
  • 10 grams cacao nibs
  • 3 tbsp coconut milk
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 180c 350f 

  2. In a medium sized bowl mix all dry ingredients together except the cacao nibs

  3. In a small bowl mix the tahini, coconut milk and date paste together

  4. Add the wet mixture to the dry ingredients, stir to combine, make sure all the oats are well coated.

  5. Add cacao nibs to the cookie dough and mix to combine.

  6. Add 2 tablespoons of cookie dough to a grease proof lined baking tray. Flatten the cookie dough out to desired thickness. As these wont spread out.

  7. Bake cookies for 13-15 minutes until the edges are golden brown and crispy

  8. Remove from oven and Leave to cool on the tray for 5 minutes before cooling completely on a wire rack.

Recipe Notes

Macros for 1 cookie 6.9f 11.3c 3.4p

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.

Chocolate chip tahini oatmeal cookies (VG, GF, Date sweetened)

 



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