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Salted Chocolate Chunk Tahini Oatmeal Cookies (gluten Free, Vegan)
In a large mixing bowl, mix tahini, maple syrup, oats, and chocolate until well combined. Cover & refrigerate for at least one hour. Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside. Using damp hands, take one tbs of dough, roll into a ball and flatten slightly into a cookie shape. Place onto parchment paper. Repeat with remaining dough, leaving at least 1" between co. . .
Prep Time: 01:00
Cook Time: 00:15
5 1/2 tbs
1/3 cup maple syrup
1 1/4 cup rolled oats
1/4 cup chopped dark chocolate
coarse sea salt
1In a large mixing bowl, mix tahini, maple syrup, oats, and chocolate until well combined.
2Cover & refrigerate for at least one hour.
3Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
4Using damp hands, take one tbs of dough, roll into a ball and flatten
5slightly into a cookie shape. Place onto parchment paper. Repeat with
6remaining dough, leaving at least 1" between cookies.
7Bake for 11-13 minutes, or until firm & edges of cookies are
8beginning to turn golden.
9Remove & sprinkle with sea salt.
10Let cool before serving.
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