I’m back in action after a fun Thanksgiving break! We traveled to SC and my parents hosted over 40 family members for the long weekend. It was a blast – lots of catching up, sitting around a bonfire, old family pictures, and of course, EATING! Feeling so thankful this week.
Anyway, today, I’m sharing a recipe that I’ve been making for the last several weeks – maple tahini oat cookies. They’re actually inspired by my rustic maple tahini granola. I remember the first time I tried the maple tahini concoction, I was immediately in love. It tasted like liquid halva, a sweet sugary tahini paste I grew up eating in Lebanon. I’ve seen lots of quick oat cookies made using almond butter, but this time I decided to use this liquid gold halva-like combo of tahini and pure maple syrup.
They’re simple to make, with only 7 ingredients. They’re sweetened with maple syrup, and I love to add a chopped super-dark chocolate bar or chocolate chips to balance out the sweetness. They’re chewy and get a little crunch from the nuts.
They’re perfect in the morning with a cup of coffee, in the afternoon as a snack with tea or your favorite milk, or after dinner as a sweet treat.
- 1 cup + 2 tablespoons quick cooking oats
- pinch salt (~1/8 teaspoon, or a little more)
- ⅓ cup chopped walnuts or almonds
- ⅓ cup dark chocolate chips
- ⅓ cup tahini
- ⅓ cup pure maple syrup
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, combine the oats, salt, nuts, and chocolate chips. In a separate bowl, whisk together the tahini, maple syrup, and cinnamon.
- Add the liquid ingredients to the dry ingredients and stir well until the liquid is evenly distributed.
- Wet your hands and scoop out a heaping tablespoon and form it into a thick cookie shape. Add it to the baking sheet and repeat, wetting your hands whenever necessary. If the cookie doesn't completely hold together, it's ok - it'll solidify as it bakes!
- Bake in the oven for 10 minutes. Once done baking, remove from the oven and let cool on the baking sheet for at least 10 minutes. (If you try to pick one up right out of the oven, it will fall apart!)
- Store in an air-tight container.
Ellie | Hungry by Nature says
December 2, 2016 at 12:36 pmChristine these look great! I loooooove tahini in baked goods and make a tahini maple salad dressing which is my favorite!
Christine says
December 5, 2016 at 6:42 pmThanks! That salad dressing sounds amazing! Going to need that recipe!!
GiselleR says
December 4, 2016 at 9:31 pmThese sound amazing! I love that maple tahini combo and oatmeal chocolate chip cookies are my fave. Definitely giving this a try! ???
Christine says
December 5, 2016 at 6:43 pmThanks Giselle! They are so so good! Can’t wait to hear how you like them!
Genevieve says
December 19, 2016 at 7:24 pmThese are insanely good and wayyyy to easy to make! My son and I packed away a whole batch of these this afternoon, Next batch he’s making!
Christine says
December 20, 2016 at 8:21 amSo happy to hear you both love these as much as I do! Definitely my go-to when a sweets craving hits… doesn’t get much easier!
Mona says
February 20, 2017 at 3:07 pmThese oatmeal cookies are amazing and so quick and easy to make. I made the first batch with chocolate chips and then I made a second batch with raisins and they were just as amazing!
jordy says
December 11, 2017 at 2:28 pmThese are so good! I have made them 3 times in the past week and my 2 year old loves to help. She especially likes to like the batter 🙂 Thank you for this recipe.
Christine says
December 13, 2017 at 5:45 pmGlad you love them! Your 2 year old and I have something in common… I’m a big fan of the batter too 😉
Basma says
August 27, 2018 at 10:24 pmjust made these and they were so good!! so easy and held together really well after they were cooled. next i’ll try them without walnuts since my husband isnt a fan of nuts in cookies
Sarah says
March 10, 2019 at 8:33 amThanks for the recipe! Although I only got 7 cookies out of this just as an FYI for people making it. Maybe I made my cookies way bigger or something!
Christine says
September 8, 2019 at 10:51 amYes, definitely depends on the size of the cookies, but you can’t go wrong! Glad you enjoyed them!
Yasmeen says
September 8, 2019 at 10:13 amI’m so in love with your recipes!, tried these cookies today and they are so gooddd, I made two quantities, yet got 16 cookies only
Christine says
September 8, 2019 at 10:46 amSo happy that you love this recipe! The amount of cookies vary based on how small or large you make them.
kirti says
November 30, 2019 at 7:48 amThese are now my absolute favorite cookies!
Dianne says
March 17, 2020 at 3:10 pmWould this work with standard oats or only they quick kind?
Christine says
March 17, 2020 at 3:28 pmI would recommend only the quick oats – they are finer and therefore cook faster, which is ideal for this recipe since the bake time is so short. The good news is that if you have regular rolled oats, you can pulse them a few times in the food processor to make them into “quick” oats!
amy says
March 25, 2020 at 11:00 pmhi!! how do u make tahini thank you!
Christine says
May 15, 2020 at 10:05 pmBelieve it or not, I’ve actually never made tahini, but there are a ton of recipes out there for making it – you just need a lot of sesame seeds!
Lee says
April 28, 2020 at 3:14 amHey! These were amazing! Made them last night. Would you happen to have the macros on these?
Christine says
May 15, 2020 at 10:04 pmSo glad you liked them! No, unfortunately, I don’t.
Sally says
June 13, 2020 at 3:47 pmWow! These are wonderful! I used regular rolled oats and they turned out fine. I probably baked mine about 12 minutes. Also sprinkled some coarse salt on top before baking. I’m not vegan but will definitely keep these in my wheelhouse! Thanks
Christine says
December 21, 2020 at 2:21 pmLove the sea salt addition! Yum!
Shachi says
June 30, 2020 at 4:51 pmThese look great! Will the texture come out if we replace the maple syrup with honey instead?
Christine says
December 21, 2020 at 2:21 pmI’m not sure if everything would stick together as well since maple syrup isn’t as sticky or thick as honey, however, I’ve never tried.
Cori Roth says
July 23, 2020 at 4:15 pmEasy prep, easy bake and certainly easy to eat. No flour, no butter, no eggs, no regular sugar. NICE!
Christine says
December 21, 2020 at 2:20 pmAren’t they great? Thanks for your comment!