Vegan Oatmeal Chocolate Chip Cookies
These vegan oatmeal chocolate chip cookies are next-level delicious and naturally gluten-free. The whole batch will be gone before you know it!
If you ask me, tahini is underrated. You’re probably familiar with this earthy sesame paste for being an ingredient in hummus. However, it is super versatile!
As well as hummus, you can use tahini for oil-free salad dressings, creamy sauces, and baked goods like these healthy tahini chocolate chip cookies. I love using tahini as a marinade for cabbage steaks, rich sauce for cold sesame noodles, or the dressing for autumnal apple walnut salad.
If you like simple and wholesome recipes like this one, you may want to get the PlantYou Cookbook and its “sequel”, Scrappy Cooking. These cookbooks are brimming with vibrant vegan recipes for every taste and every occasion. What’s more, you’ll be able to nourish your body and reduce household food waste at the same time.
Why You’ll Love This Recipe
- These easy cookies are naturally gluten-free, using oats and almond flour to achieve a soft and chewy texture.
- I am not sure which ingredient or combination is responsible, but these healthy tahini chocolate chip cookies feel very bougie. Like Michelin-level chocolate chip cookies, but on a fairly humble budget.
- Although I don’t encourage dividing foods into good or bad, I must point out that these cookies are healthy, not overly sweet and generally quite balanced. A little chocolate never hurt anyone!
- You don’t need a special occasion to enjoy these. A batch of healthy tahini chocolate chip cookies can be a lovely treat, something to take to work with you, or even a form of breakfast.
Key Ingredients
To make these vegan cookies completely unforgettable, you need a handful of whole-food ingredients that create the flavor and texture for the ages:
- Oats. Oats are rich in fiber and naturally gluten-free, providing an amazing chewy texture to this cookie dough.
- Almond flour. Almond flour is a great source of fat, offering a moist and nutty flavor while also keeping the cookies gluten-free.
- Tahini. Tahini also adds a creamy texture and rich, nutty taste to the cookies.
- Maple syrup. Maple syrup acts as a natural sweetener that imparts a deep, caramel-like flavor.
- Dark chocolate. Whether you use chocolate chips or chunks, who doesn’t love chocolate in their cookies?
Hack It!
- While tahini serves as a nice replacement for nut butter, you’re welcome to reverse it, too. Try this recipe with peanut butter, almond butter, or sunflower seed butter instead of tahini.
- In fact, the base of these cookies can be a blueprint for other recipes. For instance, you could try this dough with raisins, cherries, apricots, etc.
- You can add a drizzle of extra dark chocolate or vegan caramel to make these cookies more indulgent.
- If you don’t have flakey salt, use coarse sea salt. Don’t overdo it! A touch of salt will highlight the delicious flavors, but too much salt will overpower the cookies.
How to Make This Recipe
Step 1: In advance, set the oven to preheat to 350F and line a baking sheet with parchment.
Step 2: Add rolled oats, almond flour, baking powder, and salt into a large mixing bowl.
Step 3: Whisk the dry ingredients together.
Step 4: Add tahini, maple syrup, ground flax, water, vanilla extract, and olive oil. Stir in the wet ingredients until everything is evenly mixed together.
Step 5: Then, fold in your chocolate chips or pieces.
Step 6: Using about two tablespoons of your cookie dough, scoop it onto the baking sheet and flatten with a spatula.
Bake in the preheated oven for 13-15 minutes, until golden and slightly crisp at the edges.
Step 7: Once they are ready, remove your healthy tahini chocolate chip cookies from the oven and sprinkle with flakey salt.
Let the cookies cool down for a few minutes and enjoy.
Frequently Asked Questions
This recipe was specifically designed to accommodate gluten allergies. If you prefer to use regular flour, may I suggest my easy vegan chocolate chip cookies that use spelt or whole wheat flour.
If you’re lucky enough to have any cookies leftover after the first hour, store them in an airtight container at room temperature.
More Delicious Plant-Based Desserts
- 2-Ingredient Vegan Chocolate Mousse
- Chocolate Chia Pudding
- Homemade Chewy Granola Bars
- Caramel Apple Bark
- Fresh Fruit Salad Recipe
If you’re new to meal prepping, check out the PlantYou Planner! If you like nutrient-dense plant-based meals, this fully vegan meal planner is the perfect inspiration. Sign up to gain access to the full database and a collection of curated meal plans. Plant-based eating has never been easier!
The Recipe: Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1¼ cup old-fashioned oats
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup tahini, pourable
- ⅓ cup maple syrup
- 1½ tbsp ground flaxseed
- 2 tbsp water
- 1 tsp vanilla extract
- 1 tbsp olive oil
- ½ cup dark chocolate chunks, vegan, or 70% dark chocolate chopped
- flakey sea salt, to garnish
Instructions
- Preheat the oven to 350F and prepare a baking sheet with parchment paper.
- In a bowl, add the oats, almond flour, baking powder and salt. Mix until combined.
- Next add the tahini, maple syrup, ground flax, water, vanilla and olive oil. The tahini should be pourable, and if it isn't, you should add an additional tablespoon of olive oil. Stir until incorporated with the dry ingredients.
- Scoop the dough out into 2 tablespoon balls, and place on the baking sheet at least a couple inches apart.
- Flatten with a spatula or your hand as these will not spread a lot. Bake for approximately 13 to 15 minutes, until slightly brown. Remove from the oven and sprinkle with flakey salt. Allow to cool for around five minutes until they are firm.
Notes
- Be sure to leave plenty of space between your cookies (at least a couple of inches apart).
- If you don’t have flakey salt, use coarse sea salt. Don’t overdo it!
- If you’re allergic to sesame, swap tahini for nut or seed butter of choice.
- Check that you’re using vegan chocolate chips or chunks. Some dark chocolate contains dairy!
- This recipe is naturally gluten-free. However, if you have a severe allergy to gluten, you may want to use oats processed in a certified gluten-free environment.
This is the second time I am making a batch of these cookies this month! Easy to make and they are delicious! My husband and kids love them, and I don’t feel guilty eating them knowing they are healthy.
Thanks for the recipe!
I’m so thrilled. They’re my absolute favorite too 🙂
– Carleigh