Delicious, soft-baked Zucchini Tahini Oatmeal Cookies stuffed with loads of chocolate chips, undetectable zucchini shreds, and warm, nutty tahini. Topped with toasted sesame seeds, these cookies are a unique, dairy-free & oil-free twist on the oatmeal chocolate chip cookies we all know and love!
Zucchini Tahini Oatmeal Chocolate Chip Cookies
Have you ever had zucchini in a cookie? I seriously considered eating these for breakfast, because, ya now, oatmeal + zucchini = breakfast, right? Consider these the better-for-you, not-so-traditional version of oatmeal chocolate chip cookies! I wanted to use tahini in these because I love the nutty taste, and I really liked the idea of creating a cookie that’s free of both dairy and oil.
These cookies are so easy (and quick!) to get together – shredding your zucchini will be the “hardest” part! I like to use coconut sugar when I can since it’s a low GI sweetener (maple syrup and honey are not). You can really play with this recipe, adding and subtracting whatever add-ins you like: add nuts or seeds, leave out some of the chocolate chips, add dried fruit, etc!
- 1/2 cup tahini
- 3/4 cup coconut sugar (or lightly packed brown sugar)
- 1 large egg + 1 large egg yolk, room temp
- 1/2 tsp vanilla extract
- 3/4 cup unbleached all-purpose flour
- 1/4 cup oat flour
- 1 1/2 cups old-fashioned oats
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup finely grated zucchini (excess juice squeezed out after measuring)
- 3/4 cup dairy-free chocolate chips
- 1 Tbsp toasted sesame seeds (optional - see notes below)
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, finely shred the zucchini until you have 3/4 cup. Place the shreds on a paper towel and squeeze out + discard the excess liquid.
- In a large bowl, mix together the tahini, coconut sugar, egg + egg yolk, and vanilla extract until totally combined; set aside.
- In a medium bowl, whisk together the flours, oats, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
- Gently mix in the shredded zucchini and 1/4 cup of the chocolate chips (the remaining 1/2 cup is for topping the dough balls).
- Scoop 1.5 Tbsp dough balls onto your prepared baking sheet - 8 per batch - and top each dough ball with chocolate chips, pressing the chips in slightly (it's okay if the dough balls flatten a bit). Bake at 350°F for 6-8 minutes or until the cookies no longer look wet. Be careful not to over-bake these!
- Immediately top the baked cookies with toasted sesame seeds. Let the cookies cool for 2 minutes on your baking sheet before transferring to a cooling rack. Repeat until all cookies are baked.
- Store cooled leftovers in an airtight container at room temperature. The cookies will soften as they sit.
- These cookies will be softer the next day, after they've been stored in an airtight container
- To toast sesame seeds: add 1-4 Tbsp of sesame seeds to a dry pan on medium heat. Stir constantly until seeds begin to turn darker in color and a nutty aroma fills the air - they will burn easily if left to sit on the heat for too long. Once toasted, immediately remove from the heat and transfer to a small bowl to cool
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 168mgCarbohydrates: 36gFiber: 3gSugar: 18gProtein: 6g
calculated nutrition information may not always be accurate