These chewy tahini oatmeal cookies are simple to make, and are sure to become a family favourite. They're a great alternative to peanut butter cookies for those with nut allergies.
In a bowl, combine oats, flour, baking soda, salt, and cinnamon, stir thoroughly to combine.
In the bowl of your stand mixer (or another bowl) combine your butter, tahini, granulated sugar, brown sugar, and vanilla. Beat on medium speed (or whisk vigourously by hand) for 2 minutes.
After 2 minutes, add your egg and whisk to combine.
Stir in your dry ingredients until just combined. Use one heaped tablespoon per cookie - rolling each one into a ball (for thinner cookies, you can press down slightly), leaving about 1½ inches (~4cm) between each one to accommodate the spreading during cooking.
Bake for 10 minutes, or until just lightly browned around the edges (they will continue to cook on the hot pan after they leave the oven). Let cool on the pan for an additional 5 minutes before transferring to a wire cooking rack. Enjoy!
Notes
Adapted from Two Peas and Their Pod's peanut butter oatmeal cookie recipe.