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Vegan Gluten free Tahini Oatmeal Cookies

September 14, 2019 By Richa 34 Comments

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These 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe.  Jump to Recipe

Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate

Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruit/raisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own.

If you like tahini, you will also love my Chocolate tahini flourless cookies!

What is Tahini?

Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.

Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate

Ingredients for Vegan Gluten free Tahini Oatmeal Cookies

  • Smooth tahini is the base volume and fat in this recipe. Tahini can be a tad bitter depending on the brand, so use one you generally like the flavor of.
  • Maple syrup is the sweetener. To substitute, use same amount of sugar and 1 tbsp non dairy milk
  • a bit of non dairy milk and vanilla extract round up the wet ingredients.
  • Oat flour and cornstarch are the dry flour mix. Use other starch as substitute for cornstarch
  • Old fashioned oats add the oatmeal volume.
  • baking powder, baking soda, salt, cinnamon or other spices
  • flakes sea salt on top adds a balance to the bitter tahini.

How to make Tahini Oatmeal cookies with step pictures

Add all the wet ingredients in a bowl. Mix until well combined.

Add 1/2 cup flour and the rest of the dry ingredients  except oats. Mix the dry lightly with a spoon before mixing into the wet.

Ingredients for our Gluten-free Tahini Oatmeal cookie in bowls

Add the oats and fold in. Add more oat flour and mix in then chill for 15 mins.

Wet ingredients for our Gluten-free Tahini Oatmeal cookie in a glass bowl

Scoop onto parchment lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.

Dough for our Tahini Oatmeal Cookie in a glass bowl

Bake at 345 deg F for 12 to 14 mins. Cool for 10 mins and serve.    Our Vegan Gluten-free Tahini Oatmeal Cookies on a parchment lined sheet

More Tahini Recipes

  • Tahini Ginger Cookies, Gf option
  • Chocolate Tahini Cookies. Grainfree
  • Chickpea Tahini Salad Sandwich, GF option
  • Berbere roasted Acorn with Tahini dressing, GF

More Oatmeal cookies

  • Peanut Butter Chocolate Chip Oatmeal Cookies, GF option
  • Sunbutter Oatmeal Cookies, GF option
  • Almond Butter Oatmeal Cookies. GF oil-free

Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate

Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate
Print Recipe
4.75 from 12 votes

Tahini Oatmeal Cookies Vegan Gluten free

These 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. Eggless, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookie
Cuisine: American
Servings: 12
Calories: 113kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1/4 cup (60 g) tahini (mix the tahini well and then measure)
  • 1/3 cup (78.86 ml) maple syrup (see note for substitute)
  • 1 tbsp non dairy milk
  • 1/2 tsp vanilla extract

Dry:

  • 3/4 cup (90 g) oat flour (use all purpose flour if not glutenfree)
  • 1 tbsp cornstarch or other starch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup (81 g) old fashioned oats
  • flaked salt as needed

Instructions

  • Preheat the oven to 345 deg F (175  C). Add all the wet ingredients in a bowl. Mix until well combined.
  • Add 1/2 cup flour and the rest of the dry ingredients, except oats and flaked salt. Mix the flour, baking powder, baking soda, salt, cinnamon lightly with a spoon before mixing into the wet.
  • Add the oats and fold in. Add the remaining oat flour and mix in until the mixture is a stiff batter like state. Chill for 15 mins.
  • Use a scoop to place scoops of the mixture onto parchment lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.
  • Bake at 345 deg F for 12 to 14 mins. Cool for 10 mins.
    Store: on the counter for upto 4 days. Refrigerate for 2 weeks.

Notes

Variations: Add chopped dark chocolate or candied ginger or candied orange or chopped nuts.
Maple syrup substitute: use same amount of sugar and 1 tbsp non dairy milk
Nutrition is for 1 cookie

Nutrition

Nutrition Facts
Tahini Oatmeal Cookies Vegan Gluten free
Amount Per Serving
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 54mg2%
Potassium 116mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: cookie, dessert, gluten free, snack, soy free Tagged With: tahini, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. trish says

    September 14, 2019 at 6:49 pm

    5 stars
    Excellent! Thank you so much for this recipe…all ingredients are in the cupboard and ready to go 🙂

    Reply
  2. Kimberly says

    September 15, 2019 at 12:01 am

    Hate to break it go you, but oats are not gluten free, even if marketed to be “wheat free”. I am coeliac and I have the same reaction to *gluten free oats” as I do anything else containing gluten.
    I am not the only one affected here with this. In Australia oats can only be labelled as “wheat free” not gluten free.

    Reply
    • Richa says

      September 15, 2019 at 1:02 am

      i’ve heard this from people in australia. In the US, non-contaminated oats are labelled gluten-free. A lot of people do tolerate oats(as i’ve heard from many readers and other bloggers in the US and UK and other countries). There probably should another category which is more specific than gluten-free, maybe oat-free + gluten-free.
      Here in an example about oats and labeling which says the same thing that most people tolerate oats while some dont. https://www.coeliac.org.uk/information-and-support/living-gluten-free/the-gluten-free-diet/about-gluten/oats/

      Reply
  3. Mandy says

    September 15, 2019 at 8:35 am

    5 stars
    Just made these
    Fantastic!

    Reply
    • Richa says

      September 15, 2019 at 9:20 am

      awesome! thanks!

      Reply
  4. Handpan les workshop says

    September 17, 2019 at 3:50 am

    Love the flavour of sesame! And also that its a healthy(er) option 🙂 Thanks!

    Reply
  5. Debbie Garnaut says

    September 17, 2019 at 2:55 pm

    5 stars
    Delicious, quick and easy. I replaced half the maple syrup with rice malt syrup and it worked a treat. Thank you. I love your recipes

    Reply
    • Richa says

      September 17, 2019 at 4:37 pm

      awesome!

      Reply
  6. Janet says

    September 17, 2019 at 8:02 pm

    I will try these.. it’s looks delicious. Have all the ingredients 👍

    Reply
  7. Anaelle says

    September 19, 2019 at 10:56 am

    5 stars
    This cookies recipe is amazing ! Had to add a little bit of milk for the replacement of maple sirup by coconut sugar but they turned out so tasty and moist. Made double batches twice in three days !!!

    Reply
    • Richa says

      September 19, 2019 at 10:57 am

      yay!

      Reply
  8. Paula Harmata says

    October 20, 2019 at 8:04 am

    can I just put oats in my vitamix to make oat flour?

    Reply
    • Richa says

      October 20, 2019 at 7:30 pm

      Yes!

      Reply
  9. anneliese says

    January 2, 2020 at 10:00 am

    5 stars
    Delicious recipe, thank you so much! <3

    Reply
    • Richa says

      January 2, 2020 at 10:18 am

      thanks!

      Reply
  10. Katie says

    February 17, 2020 at 3:56 pm

    5 stars
    Loved this recipe. I ended up drizzling Soom’s chocolate tahini spread on top of the cookies. The mixture of oats, cinnamon, tahini, chocolate, and the salt on top – so good!

    Reply
    • Richa says

      February 17, 2020 at 4:02 pm

      aweesome

      Reply
  11. Ilse says

    March 9, 2020 at 6:58 am

    5 stars
    I just made these and they are amazing. I used buckwheat flour instead of oat flour which worked as well. Have to hold myself back not to eat them all at once now !

    Reply
  12. danielle says

    April 28, 2020 at 8:10 am

    Could I use almond flour in this recipe?

    Reply
    • Vegan Richa Support says

      April 28, 2020 at 11:55 am

      Not for these but a GF, or buckwheat would work

      Reply
  13. Dawn says

    April 30, 2020 at 7:48 am

    5 stars
    I love your recipe, and I make these cookies often! They tend to start vanishing as soon as they come out of the oven…

    Reply
    • Vegan Richa Support says

      April 30, 2020 at 11:00 am

      So glad! Thank you!

      Reply
  14. Dawn says

    May 8, 2020 at 8:39 am

    5 stars
    I just made a chocolate orange version by subbing one quarter of the oat flour for cocoa, and orange essence instead of vanilla. Delicious! They did cook a little quicker though, good to know. (Your original version is still my favourite though)

    Reply
  15. Shilpa says

    August 30, 2020 at 8:08 pm

    2 stars
    These were horribly dry, like eating sandpaper! I should have been skeptical as soon as I read the vague line “Add more oat flour and mix in until the mixture is a stiff batter like state,” baking requires precise measurements. I ended up throwing out the entire batch.

    Reply
    • Richa says

      August 30, 2020 at 8:34 pm

      I am not sure what happened. Different brands of tahini vary in terms off their liquidy and that’s why you have to adjust flour because I don’t know which brand you are using. Seems like yours was a bit dry to begin with so it would bake much faster and dry up quicker in the oven. So maybe you needed less flour and less baking time

      Reply
      • Nalia says

        December 3, 2020 at 4:22 am

        The phrase “add more oat flour” maybe is the cause of confusion… it is the rest of oat flour you have, after initially using only 1/2 cup and not the whole 3/4 cup that the recipe calls for. Probably some people use all the flour and then add more…

        Reply
        • Richa says

          December 3, 2020 at 4:50 am

          Hmm I’ll change that up

          Reply
  16. Aman says

    December 5, 2020 at 11:25 pm

    5 stars
    Great recipe made this yesterday and it was huge success with the family 🙂 thank you

    Unfortunately tahini doenst sit well with me causing me gas could I replace this with almond butter for the next batch I make? If so would it be the same quantity

    Thank you 🙂

    Reply
    • Richa says

      December 6, 2020 at 12:31 pm

      Yes use smooth almond butter.

      Reply
      • Aman says

        December 6, 2020 at 12:57 pm

        5 stars
        Thank you 🙂 can’t wait to try it again.

        Reply
  17. Aman says

    December 8, 2020 at 6:07 am

    5 stars
    Hello Richa 🙂

    Wanted to say tried these with almond butter instead of tahni ( first batch with tahni but didn’t sit well) and I used orange extract instead of vanilla extract. The cookies are AMAZING thank you for such a healthy recipe x x x

    Reply
  18. Vicki says

    December 9, 2020 at 8:47 pm

    5 stars
    Looking to replace another recipe that’s too high fat…came together perfectly! And taste much better. Very impressed.
    Did use agave 1 to 1 for maple.
    Had to rotate in my small oven.
    Next batch, thinking to experiment w/orange juice….

    Reply
    • Vegan Richa Support says

      December 11, 2020 at 8:20 pm

      Excellent !!!! Thank you so much for your feedback

      Reply
  19. Vicki says

    December 9, 2020 at 9:05 pm

    PS to comment – also used whole wheat flour –

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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