Spiced Tahini Oatmeal Cookies

Name: Spiced Tahini Oatmeal Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 12 cookies
Ingredients: ⅔ cup oat flour; ¼ cup rolled oats; ½ teaspoon baking soda; 1 ¼ teaspoons ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon fine sea salt; ¼ teaspoon freshly cracked black pepper; ⅛ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; ½ cup tahini, stirred well; ½ cup coconut sugar; 1 teaspoon vanilla extract; 1 ½ tablespoons maple syrup; 1 to 2 tablespoons non-dairy milk

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
21 mins
Servings
12 cookies
Calories
120 kcal
Course
Dessert
Cuisine
American

Spiced Tahini Oatmeal Cookies

Finn Russell

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Chewy and lightly sweet and spicy, these vegan tahini oatmeal cookies are a perfect treat anytime and are especially nice during the holiday season! Easy, oil-free, and refined sugar-free, whip up a batch in less than 30 minutes!

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Ingredients

Servings

⅔ cup oat flour Certified gluten-free if needed. See Notes.
¼ cup rolled oats
½ teaspoon baking soda
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon fine sea salt
¼ teaspoon freshly cracked black pepper Medium grind
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ cup tahini, stirred well
½ cup coconut sugar Sub light or dark brown sugar if desired.
1 teaspoon vanilla extract
1 ½ tablespoons maple syrup
1 to 2 tablespoons non-dairy milk

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Instructions

Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.
In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 tablespoon of milk. Stir until smooth.
Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.
Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.
Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.
Once cool, store in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.

Notes

The cookies will be crisp on the outside the day they're made but will lose the crispness overnight. Don't worry, though, they're still chewy and delicious the next day!
Oat Flour Tips - use store-bought oat flour, or make your own by blending rolled oats until finely ground.
I recommend weighing the flour with a kitchen scale for the best results (60 grams). If you don't have a scale, measure oat flour by lightly spooning it into the measuring cup, then leveling off the top.