Vegan Tahini Oatmeal Chocolate Chip Cookies

These vegan tahini oatmeal chocolate chip cookies are loaded with oats and chocolate, but are refined sugar free and easily gluten free!

These vegan tahini oatmeal cookies are one of the first recipes I created for the blog years ago. Though I have updated the photos a few times, the recipe has remained the same because it's just that good!

I love that these cookies are made with wholesome ingredients, so they're refined sugar free, vegan, dairy free, and gluten free, but are truly the BEST oatmeal cookies I've ever had. They honestly taste like a healthy version of the quaker oats granola bars in the form of a warm cookie!  

For more cookie recipes, try Birthday Cake Cookies, Gluten Free Peanut Butter Blossoms, Soft & Thick Monster Cookies, and Small Batch Chocolate Chip Cookies.

Jump to:

• Why you'll love these vegan tahini oatmeal chocolate chip cookies
• Ingredient Notes
• Kitchen Equipment
• Step by Step Instructions
• Expert Baking Tips
• FAQ
• Storage Tips
• Baking in Grams
• Other cookie recipes to try
• 📖 Recipe
• 💬 Reviews

Why you'll love these vegan tahini oatmeal chocolate chip cookies

• Classic Chewy Oatmeal Cookie Texture: Just like all good homemade oatmeal cookies should be, these cookies bake up with the best chewy texture.
• Naturally Vegan & Gluten Free: Made with a flax egg and gluten free oats, these cookies are naturally vegan and gluten free!
• Wholesome Ingredients: These cookies are made with wholesome ingredients, so they're perfect for when you're craving something sweet, but want something on the healthier side!

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

• 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!

Kitchen Equipment

• Kitchen Scale
• Cookie Scoop
• Baking Sheet
• Parchment Paper
• Oven Thermometer

Step by Step Instructions

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.

FAQ

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.

Baking in Grams

All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe 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

Other cookie recipes to try

If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

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