Vegan Tahini Oatmeal Chocolate Chip Cookies

Ingredient Notes

• Rolled Oats: You'll need one cup of rolled oats and one cup of oat flour. To make oat flour, grind up the oats in blender. You could also buy oat flour at the store. I would not recommend using quick oats - rolled oats give these cookies the perfect structure and texture that you're looking for in traditional oatmeal cookies.
• Baking Soda: Do not confuse this with baking powder and make sure that it is fresh by testing a little bit in some vinegar!
• Coconut Sugar: This is one of my favorite non-refined sugars! It tends to clump together, so I like to pulse it in the blender for a few seconds, but this is optional. 
• Coconut Oil: I recommend using a non-refined coconut oil. This type does taste like coconut, but I promise these cookies do not have any hint of a coconut taste. 
• Tahini: Use an all natural drippy tahini for best results. Look for a brand that lists only raw sesame seeds in the ingredients. Any additives can alter the outcome of this recipe.
• Flax Egg: To make a flax egg, mix one tablespoon of flaxseed meal plus three tablespoons of water.
• Vanilla: Use one teaspoon to add a little depth of flavor!
• Chocolate Chips: I used semisweet chocolate chips, but use what you have on hand! Any type of chocolate would be so good in these!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make these small batch brownies! For the full ingredient list and method, see the recipe card at the end of this post. 

STEP 1: Combine dry ingredients. In a small bowl, combine the oat flour, rolled oats, baking soda, and salt.

STEP 2: Whisk wet ingredients. In a bigger bowl, whisk together the coconut sugar, melted coconut oil, tahini, flax egg, and vanilla.

STEP 3: Fold in dry ingredients & chocolate chips. Fold the dry ingredients into the wet ingredients. Then, fold in the chocolate chips.

STEP 4: Bake. Scoop two tablespoon sized balls and place two inches apart on the baking sheet. Flatten each ball of dough out slightly and top with additional chocolate chips, if desired. Bake the cookies for 8-10 minutes. Top with flaky sea salt and enjoy!

Expert Baking Tips

• Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
• Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

Storage Tips

These cookies stay soft for 1 week in an airtight container stored at room temperature. You can also freeze them for up to three months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x