Tahini-Oatmeal & Chocolate Chunk Cookies

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These ooey, gooey, chunky AND Chewy Tahini-Oatmeal & Chocolate Chunk Cookies are the best gluten-free, vegan chocolate chunk cookies that I have ever had. I doubled the original version to make it more suitable to go to town on these little chunkers. In the world of vegan and gluten-free baked cookies, chewy cookies are almost like unicorns. Most attempts at both gluten-free and vegan cookies, although delicious, have mostly ended up the same crumbly mess. So, I made it my mission to make vegan and gluten-free into delicious AND chewy cookies. These cookies were the BOMB!

Baking these Tahini-Oatmeal & Chocolate Chunk Cookies vegan and gluten-free is no easy task. You’re taking a traditional recipe that has a perfectly balanced chemistry since the invention of the oven and changing it up. Finding that new balance is an art. Since vegan doesn’t include eggs, which is a key ingredient in binding cookies, you need to find a suitable replacement that will keep them from falling apart in your hands. I had to do a little research on this one because I can’t say that I was much of a gluten-free cookie ninja before this experiment. Now, I could open a cookie baking dojo or a mad scientist’s lab, not sure which one would suit me more.

So, what’s the secret ingredient in the witch’s cauldron, you ask? There are several important factors in this recipe’s chemistry, but one of the main components is moisture. Keeping your dough from being too dry will help them from them getting being too crispy/crumbly. Replacing regular sugar with brown sugar and maple syrup will make a huge difference in your moisture content. Also, adding agar to your flax eggs will make for a better, more binding “egg”. It is an all-natural vegan version of gelatin made from seaweed and will harden when cooked (similar to eggs) and keeping your cookies from falling apart. This is a little tool that I have had up my sleeve for a while now, and it seems to consistently provide me with a denser, cookie, loaf, cake, the works. You can find it at most health food stores and cost around 7-8$ CAD for a bottle that will last you a good 15-20 recipes. Lastly, storing the cookies in the fridge for an hour will let the ingredients bind together, making it the final touch to that chewy magic.

I would like to hear your tricks on how you build that magic chewy cookie recipe.

Tahini-Oatmeal Chocolate Chunk Cookie

Tahini Oatmeal & Chocolate Chunk Cookies

Course Dessert, Snack
Keyword cookies, Dairy-Free, Gluten-Free, Oatmeal, tahini, Vegan
Prep Time 10 minutes
Cook Time 16 minutes
Resting Time 1 hour
Servings 15 cookies
Author Happy as a Yam Recipes


  • Cookie Sheet


Dry Ingredients

  • 2 cups All-Purpose Gluten-Free Flour
  • 4 tbsp Tapioca starch
  • ½ tsp Xanthan gum
  • 2 cups Rolled oats
  • ½ tsp Baking soda
  • 1 tsp Baking powder
  • ¾ cups Chocolate chips or chunks + more for garnish 

Flax Egg

  • 2 tbsp ground flax
  • 4 tbsp Water
  • 1 tsp Agar powder

Wet Ingredients

  • ½ cups coconut oil or vegan butter/margarine
  • cups Brown sugar
  • ½ cups Tahini
  • cups Maple syrup
  • 2 tsp vanilla extract
  • 1 tsp cinnamon

For serving

  • 1 tbsp Corse sea salt


  • Preheat the oven to 325°F and line a baking sheet (or if you have 2) with parchment paper.
  • In a large bowl, mix in all your dry ingredients and mix till well combined.
  • In a small-sized bowl prepare your flax eggs mix and set aside for 1-2 minutes.
  • In a separate medium-sized bowl, cream your coconut oil or vegan butter/margarine, and sugar. Add your wet ingredients and flax egg and mix till well combined. Then add your dry ingredients and mix until all the batter is wet and sticky but not runny. It should be wet to the touch. If batter is too dry, add a tbsp or 2 of your milk of choice or until you have a tacky cookie dough.  Let your cookie dough rest for about an hour in the fridge.
  • Spoon out the batter onto your baking sheet(s) I made my cookies wide and thick and used about a ¼ cup of the batter for each cookie but make sure that you space them out so that they don’t melt into each other. The recipe makes for approximately 15 cookies, so you’ll have to do them in batches; I put 6 cookies per cookie sheet. Flatten the cookies slightly with your palm and place some extra chips in the center for extra chocolatey goodness (optional). Bake for 16-20 minutes or until the edges are golden brown. 
  • Once you take them out of the oven make sure you wait a good 15 minutes before eating so that the ingredients have the time to work their magic and make it a more chewy experience. They tend to be a little crumbly strait out of the oven.
  • Spinkle a few granules of corse sea salt on top to garnish. Enjoy!


Do not refrigerate these. Keeping them in the fridge will harden them. 
For a non-gluten-free version, use regular all purpose flour and remove the xanthin gum.
For a non-vegan version, use eggs and milk and remove flax eggs

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2 thoughts on “Tahini-Oatmeal & Chocolate Chunk Cookies”

  • Just curious… to make non-vegan you say to use “milk and eggs” but what are there amounts for these? Also, is tapioca starch still necessary when making not gluten free? Thanks 🙂

    • Hi amber, I have personally not tested the non gluten-free nor the non vegan versions but if you were to try it, I would love to hear your comments! I would do 2 egg, same quantity of dairy milk and no tapioca starch

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