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!
Ingredients
- 92 g (1 cup) oat flour
- 100 g (1 cup) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 80 g (½ cup) coconut sugar
- 56 g (¼ cup) coconut oil, melted
- 64 g (¼ cup) tahini
- 1 flax egg, 1 tablespoon flaxseed meal + 3 tablespoon water
- 1 teaspoon vanilla
- 100 g (3.5 oz) semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- To make the flax egg, combine one tablespoon flaxseed meal and 3 tablespoons water, and allow to sit until ready to use.
- In a small bowl, combine the oat flour, rolled oats, baking soda, and salt.
- In a bigger bowl, whisk together the coconut sugar, melted coconut oil, tahini, flax egg, and vanilla.
- Fold the dry ingredients into the wet ingredients. Then, fold in the chocolate chips.
- 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!
Notes
- 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.
Nutrition Facts
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 128mg | Potassium: 110mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg
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