Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like a healthy food.

Monday just got a whole lot better with these gluten-free tahini oatmeal chocolate chunk cookies (say that 10 times fast) and and and they’re VEGAN.

These cookies are vegan, gluten free, and refined sugar free, but they sure don’t taste like it. 

Listen, I think cookies are part of a healthy diet–I really do. Everything in moderation.

Buttttt sometimes it is nice to mix in something that you just can’t feel bad about. Aka whole, natural ingredients that fuel your body and don’t leave you with a sugar spike.

Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like health food. DROOL.

But but I also don’t want those whole, natural ingredients to taste like cardboard. And don’t you dare try to feed me some stevia-sweetended oat brick and tell me it’s a healthy “cookie.” Good for you stuff doesn’t have to taste like it, kind of like those raw brownies I made a little while ago.

These cookies do not taste like an oat brick. In fact, they don’t even taste like they’re healthy at all.

Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like health food. DROOL.

Sofi and I made these 3 times in one week and are still not sick of them.

I am not exaggerating when I say this is one of the best cookies I’ve ever eaten. And I’ve eaten my fair sure of cookies. They’re sweetened with maple syrup and dates, making them just sweet enough, but also salty enough to keep things interesting.

The combination of vanilla, cinnamon, and maple with tahini’s signature sesame-y undertones make for a complex flavor that I could literally eat everyday. Toss in some hunks of dark chocolate and I AM SOLD.

Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like health food. DROOL.

Make these cookies. Like just do it.

DO IT.

Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like health food. DROOL.

…and let me know how it goes 🙂

XOXO! 

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Gluten Free Tahini Oatmeal Chocolate Chunk Cookies

Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like a healthy food.

Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don’t taste like health food. DROOL.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
  • Category: Cookie
Scale

Ingredients

  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 3 tablespoons almond flour
  • 4 oz dark chocolate, chopped
  • 3 dates, chopped

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix the tahini, maple syrup and vanilla extract together until combined.
  3. Add in the oats, almond flour, salt, cinnamon, dates and chocolate and mix until everything comes together. The batter might still be a little runny. As it sits it will thicken up, so don’t worry! But if your batter is super super runny, add one more tablespoon of almond flour. And if it is too thick, add in a tablespoon of tahini. Let the batter sit for 10 minutes to thicken.
  4. Using a cookie scoop, scoop out the batter onto the lined baking sheet. Flatten the cookies slightly with your palm. Bake for 10-12 minutes or until the edges are golden brown. The middle of the cookies should still be pretty raw (they’re vegan!). Do NOT over bake, you want them to be chewy and gooey in the middle.

35 comments

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Melissa Hoback
Reply

How many calories per serving?

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Sofi Llanso
Reply

Hey Melissa,

We don’t calculate calories over here, but there are a lot of great online tools you could use by just plugging in the ingredients and dividing by the amount of cookies you make.

Sorry about that!

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Joyce
Reply

So is the blog changing into a GF VEGAN blog? Just wondering

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Sofi Llanso
Reply

omg no!!

I’ve just had a lot of people asking for more vegan, vegetarian, gluten free, paleo etc. recipes, so trying to mix in some of those as well! Promise there will be butter, bacon and gluten up later this week 🙂

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Cara's Healthy Cravings
Reply

Made these this morning, they are fab, especially paired with a cappuccino!

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Sofi Llanso
Reply

Omg we just made them for breakfast too!

So glad these turned out well for you 🙂

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Stacy
Reply

This look absolutely delicious! Would it be ok to substitute the tahini with almond/peanut butter? And what might I be able to sub the dates with? Thank you!

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Sofi Llanso
Reply

Hey Stacey,

First of all thank you! I’ve made these with almond and peanut butter before and they do work! They definitely are the best with tahini, but a good RUNNY nut butter works well too. If you’re going to use a nut butter just make sure it’s a natural liquidy one to mimic the texture of tahini. The dates just give it a little extra chew, but you could definitely sub a handful of raisins or another dried fruit.

Hope this helps 🙂

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Debi Vanwey
Reply

Hi Sarah, did you use raw or roasted tahini? Looking forward to trying these. Debi

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Sofi Llanso
Reply

Hey Debi,

We used Whole Foods brand tahini! I believe it’s raw. The ingredients say it is made with “toasted sesame seeds.”

Hope this helps!

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Connie
Reply

Oh man, I was skeptical but I just made these and they’re delish!!! My three little ones are devouring them too!❤️❤️❤️

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April
Reply

These look great! I’m really surprised they are not like bricks considering there’s no leavening in them. I have all of these ingredients and cannot wait to try. I LOVE tahini and can imagine what the underlying nuances would be.

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Sofi Llanso
Reply

They are so so good! Not at ALL brick like.

Can’t wait to hear what you think of them 🙂

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Anna
Reply

So, we got snowed in, again (7th snow day this month) I had already made it to work when I was informed. So, knowing I didnt have any chocolate at home we grabbed some chips from the local gas station. (Just Nestle milk choco)
30 minutes later, finally at home, I threw these together…. fast and easy, made a few other subs as it’s what I had in the house.

Raisins, instead of dates, about 1/4 cup with 1 TBSP water and warmed in microwave to soften and make more the texture of dates.

And about 3/4 cup choco chips, weight wise was 4 oz.

And… well, accidentally used, what I thought was cinnamon, turned out to be unlabled garam masala spice… but hey, it is used in baked goods, and chocolate with a little heat is popular, right?

Also, due to sensitivity, used almond instead of vanilla.

So, mixed this all up, baked for 12 min at 350. I used a dark pan and a silpat.
The bottoms browned, but the sides never did.

Waited till they were cool enough to devour and gave it a go…. yum!

I would make these again, love that they are peanut free, since I’m allergic to peanuts. I personally am not a huge fan of chocolate either, so I would sub more raisins/dates and less chocolate. I would also like to try with dates, I like dates but this is what I had on hand.
Thanks for sharing this recipe.
I give you 4 stars because these are good tasting, simple, easy to make and fast to throw together. Also this can easily be allergy free, egg free, wheat/gluten free, dairy free (with the right chocolate) and peanut free!!!!
I kept the last star because some ingredients, at least near me, are high priced. Like tahini, $10 for a 12 oz bottle. Dates are also expensive here, 4 oz for $6.
Maple syrup is $10 for 8 oz, of the real deal stuff.
Substitutions for these items can be made, but I like to keep real ingredients in my house for my family. This will be a treat for us.

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Shivani Raja
Reply

OMGOMGOMGOMG I need to make these ASAP! they are the most beautiful cookies ever!!

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Dawn
Reply

My son and I are gluten free and dairy free it is always great to see new thing we can try.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Aw YAY. Everyone has been asking for more special diet friendly recipes so keep your eyes peeled for more!

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Haley Hansen
Reply

Oh. My. Word. These look absolutely insanely good!

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Laura | Tutti Dolci
Reply

These cookies are just what I need – obsessed with those dark chocolate puddles!

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S p i l y
Reply

These really are fantastic and very easy to make! Like she said go make them now! I found that if you don’t have a cookie scoop you can just roll them in your hands and then flatten them.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Aw thank you! And absolutely. you can always just use your hands.

Happy Baking!

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Jenni
Reply

SO GOOD! Thank you for thinking of us gluten free vegan folk! I made two batches, and added hazelnuts to the second batch. I didn’t have any cinnamon; I’ll be sure to add it next time. Still great, because CHOCOLATE! And it’s a gfv cookie that doesn’t crumble, which means I can gift these thru the mail. Brilliant recipe, thank you!

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Sofi Llanso
Reply

Hey Jenni!

Thank you so much for your kind words and happy to hear these stood up to the crumble test!

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Crystal
Reply

These were delicious! Loved how they weren’t overly sweet and didn’t require chill time. I also forgot to add the chopped up dates and they were still amazing.

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Sofi Llanso
Reply

So so happy to hear that! We really like them too 🙂

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Sheri
Reply

Can I use coconut flour instead of almond flour.

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Sofi Llanso
Reply

Coconut flour tends to be a little more absorbant and might dry these cookies out! I would try oat flour (you can buy it or just blend some up in your food processor!). You could also try using coconut flour but half the amount!

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Julie
Reply

These look so Yum!

I’m allergic to almonds, are you aware of a good substitute for the Almond flour?

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Sofi Llanso
Reply

Hey Julie!

You could try another nut flours. Pistachios and hazelnuts are a good substitute and you can just make them by grounding your nuts very finely in a food processor and then sifting!

Hope this helps!

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Deborah Weisblatt
Reply

LOVE LOVE LOVE this recipe! Problem is that I can’t stop eating them!!!! Thanks so much!

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Sofi | Broma Bakery
Reply

YAY! So happy you love them as much as we do 🙂

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Sofia
Reply

What size cookie scoop did you use?

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Sofi | Broma Bakery
Reply

Hey Sofia!

We used a 2 tablespoon or 2 ” cookie scoop, but you could use any size! If you make bigger, just bake for a couple more minutes, or a couple less for a smaller size cookie.

Hope this helps!

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Larissa
Reply

Omg what an interesting combination of ingredients!! Can’t wait to try them, will buy the ingredients ASAP! I love that they are healthy and vegan! Thank you so much for sharing! Please keep the vegan and healthy recipes coming 🙏🏻

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hope you enjoy! We will most definitely keep it up!

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