Oat & Sesame Chocolate Chip Cookies

Cream tahini, butter and brown sugar in a stand mixer. Add vanilla, pomegranate molasses and egg and beat to combine thoroughly.

In a separate bowl, combine flour, salt, baking powder and soda. Add slowly to the butter mixture and combine. Add remaining ingredients and mix until evenly distributed.

Scoop 2 tablespoons per cookie onto a parchment-lined cookie sheet. Put the whole sheet into the freezer until cookies are solid, at least 2 hours.

When ready to bake, preheat oven to 350°F. The cookies do not spread very much, so about 9 to a sheet will work. Bake for 15–18 minutes or until edges begin to show color. Cool for 5 minutes before removing from sheet.

Recipe inspired by Deb’s Pots (debspots.com).