These sweet, yet nutritious coconut tahini cookies filled with good-for-you ingredients will quickly become your favorite afternoon snack.

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What I’d give to bite into one of these coconut tahini cookies right now! I’ve made several batches of these babies since last fall, but I’m out of my usual stash, which hurts. This is the recipe that made me fall in love with using tahini in desserts. The addictive sesame paste makes these cookies slightly chewy, nutty, and nutritious. Yes, I just used the words “cookies” and “nutritious” in the same sentence! Since they contain whole wheat flour, oats, coconut, tahini, nuts, and dark chocolate, why don’t we cut to the chase and simply call them “superfood cookies”? Or “the best afternoon snack ever,” if you prefer.

Don’t hesitate to switch up the types of nuts you use—walnuts, peanuts, and almonds would all work wonderfully.

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Giant Coconut Tahini Cookies

These sweet, yet nutritious cookies filled with good-for-you ingredients will quickly become your favorite afternoon snack.

 

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Servings 14 GIANT (4-IN / 10-CM) COOKIES

Author Marie Asselin (FoodNouveau.com)

Ingredients

• 1 cup 250 ml whole wheat bread flour
• ½ cup 125 ml regular oats
• ½ tsp 2 ml baking soda
• ½ tsp 2 ml baking powder
• ½ tsp 2 ml kosher salt
• ½ cup 125 ml melted extra virgin coconut oil, slightly cooled
• ½ cup 125 ml tahini
• ½ cup 125 ml cane sugar
• ½ cup 125 ml brown sugar
• 2 large eggs
• 1 tbsp 15 ml pure vanilla extract
• ½ cup 125 ml dark chocolate chips
• ½ cup 125 ml macadamia nuts, coarsely chopped
• ½ cup 125 ml unsweetened flaked or shredded coconut, plus more for topping
• Flaky sea salt for sprinkling

Instructions

• Preheat the oven to 350°F (175°C), position a rack in the upper third, and one in the lower third of the oven. Line two baking sheets with parchment paper.
• In a small bowl, combine the flour, oats, baking soda, baking powder, and kosher salt.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if you’re using a handheld mixer, combine the coconut oil and tahini. Add the sugar and mix until well combined. Crack in the eggs, one at a time, mixing well after each addition, when mixing at medium-high speed until the mixture is light. Mix in the vanilla extract. Add the flour mixture, mixing at low speed just until combined, then stir in the dark chocolate chips, macadamia nuts, and coconut.
• Using a large ice cream or cookie scoop, drop the cookie dough onto the lined baking sheets, leaving a few inches between them because the cookies will spread quite a lot. Using a fork, flatten each cookie a bit, then sprinkle with additional coconut and flaky sea salt, if desired.
• Place the first baking sheet on the top oven rack, and the second one on the lower rack. Bake for 10 minutes, then inverse the sheets, rotating them too. Bake for an additional 5 minutes, or until the edges barely start to turn golden and the center is still tender but set. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.

STORAGE

• Store the cooled cookies in an airtight container at room temperature for up to 4 days.
• Recipe Credit: Adapted from Molly Yeh.

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