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Vegan Gluten free Tahini Oatmeal Cookies

These 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan,…

  • Ready 25 minutes
  • Serves 12
  • Prep 10 minutes
  • Cook 15 minutes
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Vegan Gluten free Tahini Oatmeal Cookies

Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruit/raisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own.

If you like tahini, you will also love my Chocolate tahini flourless cookies!

What is Tahini?

Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.

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Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate

Ingredients for Vegan Gluten free Tahini Oatmeal Cookies

  • Smooth tahini is the base volume and fat in this recipe. Tahini can be a tad bitter depending on the brand, so use one you generally like the flavor of.
  • Maple syrup is the sweetener. To substitute, use same amount of sugar and 1 tbsp non dairy milk
  • a bit of non dairy milk and vanilla extract round up the wet ingredients.
  • Oat flour and cornstarch are the dry flour mix. Use other starch as substitute for cornstarch
  • Old fashioned oats add the oatmeal volume.
  • baking powder, baking soda, salt, cinnamon or other spices
  • flakes sea salt on top adds a balance to the bitter tahini.

How to make Tahini Oatmeal cookies with step pictures

Add all the wet ingredients in a bowl. Mix until well combined.

Add 1/2 cup flour and the rest of the dry ingredients  except oats. Mix the dry lightly with a spoon before mixing into the wet.

Ingredients for our Gluten-free Tahini Oatmeal cookie in bowls

Add the oats and fold in. Add more oat flour and mix in then chill for 15 mins.

Wet ingredients for our Gluten-free Tahini Oatmeal cookie in a glass bowl

Scoop onto parchment lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.

Dough for our Tahini Oatmeal Cookie in a glass bowl

Bake at 345 deg F for 12 to 14 mins. Cool for 10 mins and serve.    Our Vegan Gluten-free Tahini Oatmeal Cookies on a parchment lined sheet

More Tahini Recipes

More Oatmeal cookies

Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate

Recipe

Tahini Oatmeal Cookies Vegan Gluten free

These 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. Eggless, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe

  • Serves 12
  • Prep 10 minutes
  • Cook 15 minutes
  • Total 25 minutes

Ingredients

Wet:

  • 1/4 cup tahini ((mix the tahini well and then measure))
  • 1/3 cup maple syrup ((see note for substitute))
  • 1 tbsp non dairy milk
  • 1/2 tsp vanilla extract

Dry:

  • 3/4 cup oat flour ((use all purpose flour if not glutenfree))
  • 1 tbsp cornstarch or other starch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup old fashioned oats
  • flaked salt as needed

Instructions

  1. 1

    Preheat the oven to 345 deg F (175 C). Add all the wet ingredients in a bowl. Mix until well combined.

  2. 2

    Add 1/2 cup flour and the rest of the dry ingredients, except oats and flaked salt. Mix the flour, baking powder, baking soda, salt, cinnamon lightly with a spoon before mixing into the wet.

  3. 3

    Add the oats and fold in. Add the remaining oat flour and mix in until the mixture is a stiff batter like state. Chill for 15 mins.

  4. 4

    Use a scoop to place scoops of the mixture onto parchment lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.

  5. 5

    Bake at 345 deg F for 12 to 14 mins. Cool for 10 mins. Store: on the counter for upto 4 days. Refrigerate for 2 weeks.

Notes

Variations: Add chopped dark chocolate or candied ginger or candied orange or chopped nuts. Maple syrup substitute: use same amount of sugar and 1 tbsp non dairy milk Nutrition is for 1 cookie

Nutrition

  • Calories113 kcal
  • Carbohydrates17 g
  • Protein3 g
  • Fat4 g
  • Saturated Fat1 g
  • Sodium54 mg
  • Potassium116 mg
  • Fiber1 g
  • Sugar6 g
  • Vitamin C1 mg
  • Calcium36 mg
  • Iron1 mg