No-Bake Fudgy Sesame Oat Cookies
These No-Bake Fudgy Sesame Oat Cookies combine rich chocolate flavor with chewy oats and crunchy almonds, making them a delightful and easy dessert perfect for any occasion.
Ingredients
Cookie Base
- 1 cup white sugar
- 6 tbsp unsalted butter, chopped into small pieces
- ⅓ cup Dutch-process cocoa powder, sifted if needed
- 6 tbsp milk of your choice
- ¼ tsp fine sea salt
Mix-ins
- ½ cup tahini, well mixed
- 1½ cups quick oats
- ½ cup toasted sliced almonds
- ½ cup semi-sweet or bittersweet chocolate chips
Optional Toppings
- flaky salt for finishing Optional
- sesame seeds for topping Optional
Instructions
Preparation
- Prepare two baking trays by lining them with parchment paper and setting aside.
- In a medium saucepan, combine sugar, butter, cocoa powder, milk, and salt.
- Warm over medium-high heat while stirring until the butter melts and the mixture becomes smooth.
- Bring it to a full boil and keep boiling for about 60 seconds, ensuring steady bubbling across the surface.
Mixing
- Remove from heat and quickly mix in the tahini until fully blended.
- Stir in oats and toasted almonds, then fold in chocolate chips, allowing some to partially melt for a richer texture.
- Scoop portions of the mixture onto the prepared trays, shaping about 25 cookies. Space them closely since they will not spread.
- Add sesame seeds or flaky salt if desired.
Setting
- Let the cookies cool at room temperature for around 20 minutes until set.
- Store in the fridge for a firmer, fudgy texture or keep at room temperature for a softer bite.
Notes
For added flavor, consider using high-quality cocoa powder and chocolate chips. These cookies can also be customized with dried fruits or nut butters.