Go Back
Tahini-Oatmeal Chocolate Chunk Cookie
Print

Tahini Oatmeal & Chocolate Chunk Cookies

These ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies are the best gluten-free, vegan chocolate chunk cookies.
Course Dessert, Snack
Cuisine American
Keyword cookies, Dairy-Free, Gluten-Free, gluten-free chocolate oatmeal cookies, gluten-free oatmeal cookies, Oatmeal, tahini, Vegan, vegan oatmeal cookies
Prep Time 10 minutes
Cook Time 16 minutes
Resting Time 1 hour
Servings 15 cookies
Calories 286kcal
Author Happy as a Yam Recipes

Equipment

  • Cookie Sheet

Ingredients

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
  • ½ tsp Agar powder

Wet Ingredients

  • ½ cups Coconut oil or vegan butter/margarine
  • â…“ cups Brown sugar
  • ½ cups Tahini (sesame paste)
  • â…” cups Maple syrup
  • 2 tsp Vanilla extract
  • 1 tsp Ground cinnamon

For serving

  • 1 tbsp Corse sea salt

Instructions

  • 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!

Notes

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 1 egg and replace vegan milk with regular milk and remove flax eggs
 
[yasr_visitor_votes size="medium"]