Chewy Tahini Chocolate Chip Cookies

Prep Time: 10 minutes
Total Time: 45 minutes
Makes: 30 cookies


  1. 1 cup (250 mL) whole-wheat flour
  2. 1/2 tsp (2 mL) baking soda
  3. 1/2 tsp (2 mL) salt
  4. 1/2 cup (125 mL) unsalted butter, room temperature
  5. 1/4 cup (60 mL) tahini (sesame paste), room temperature
  6. 1/2 cup (125 mL) packed brown sugar
  7. 1/2 cup (125 mL) sugar
  8. 1 egg
  9. 1 tsp ( 5 mL) vanilla extract
  10. 1/2 cup (125 mL) Compliments Organic Quick Oats
  11. 1 cup (250 mL) chopped chocolate such as Compliments Semi-Sweet Chocolate Chips & Chunks


  1. Preheat oven to 190°C (375°F). Line 2 or 3 baking sheets with parchment paper. In bowl, whisk together flour, baking soda and salt; set aside.
  2. In separate bowl, using electric mixer, beat together butter, tahini and both kinds of sugar until light and fluffy, about 2 min. Beat in egg and vanilla. Use a spatula to stir in flour mixture until just incorporated. Fold in oats and chocolate chips.
  3. Drop dough, by heaping tablespoonfuls, about 2-in. (5-cm) apart, onto lined baking sheets. Bake, in batches, 8 min, or until tops are set and cookies are golden around edges. Cool on baking sheet 5 min.; transfer to wire rack to cool completely. Store in airtight container for up to 1 week.
Substitute chopped dates for chocolate.