Gluten Free Tahini Oatmeal Chocolate Chunk Cookies
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.
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.
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.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, mix the tahini, maple syrup and vanilla extract together until combined.
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.
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.