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Oat & Sesame Chocolate Chip Cookies

2 Tablespoons Tahini
4 Tablespoons Unsalted Butter, Softened
3/4 cups Brown Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Pomegranate Molasses
1 Egg
1 cup All-purpose Flour
3/4 teaspoons Salt
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1 cup Rolled Oats
3/4 cups Toasted Pecans, Chopped
1/2 cups Bittersweet Chocolate Chips
1/4 cups Black Sesame Seeds


Cream tahini, butter and brown sugar in a stand mixer. Add vanilla, pomegranate molasses and egg and beat to combine thoroughly. In a separate bowl, combine flour, salt, baking powder and soda. Add slowly to the butter mixture and combine. Add remaining ingredients and mix until evenly distributed. Scoop 2 tablespoons per cookie onto a parchment-lined cookie sheet. Put the whole sheet into the freezer until cookies are solid, at least 2 hours. When ready to bake, preheat oven to 350 degrees F. The cookies do not spread very much, so about 9 to a sheet will work. Bake for 1518 minutes or until edges begin to show color. Cool for 5 minutes before removing from sheet. Recipe inspired by Debs Pots (debspots.com).

Source: tastykitchen.com