Tahini Oatmeal Cookies Vegan Gluten free
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
113 kcal
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Course
Baked Goods
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Cuisine
American
Tahini Oatmeal Cookies Vegan Gluten free
Description
The recipe blends wet ingredients—tahini, maple syrup, non-dairy milk, and vanilla extract—with dry ingredients including oat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and oats. The dough is chilled briefly before scooping and pressing into flat discs on a parchment-lined baking sheet. Baking at 345°F for 12 to 14 minutes produces cookies with a tender crumb and subtle nutty undertones from the tahini. Flaked salt on top provides contrast and texture.
This cookie dough can be customized by adding chopped dark chocolate, candied ginger or orange, or nuts. Store the baked cookies on the counter for up to four days or refrigerate for longer freshness. The recipe accommodates substitutions, such as using all-purpose flour for gluten tolerance or swapping maple syrup for sugar with additional non-dairy milk.
The recipe yields cookies with a rustic, slightly chewy bite enriched by tahini, making them satisfyingly different from traditional oatmeal cookies. They pair well with tea or coffee as a wholesome treat.
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
- salt flaked, as needed
Instructions
- Preheat the oven to 345 deg F (175 C). 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 and flaked salt. Mix the flour, baking powder, baking soda, salt, cinnamon lightly with a spoon before mixing into the wet.
- 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.
- 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.
- 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
- Try adding chopped dark chocolate, candied ginger, candied orange, or nuts for variety.
- Maple syrup can be substituted with sugar plus one tablespoon of non-dairy milk.
- Store cookies on the counter for up to 4 days or refrigerate for up to 2 weeks.
- Oat flour can be replaced with all-purpose flour if gluten is not a concern.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 54mg | 2% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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