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
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.
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.
Add the oats and fold in. Add more oat flour and mix in then chill for 15 mins.
Scoop 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 and serve. 
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
Tahini Oatmeal Cookies Vegan Gluten free
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 more 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
Nutrition
trish says
September 14, 2019 at 6:49 pmExcellent! Thank you so much for this recipe…all ingredients are in the cupboard and ready to go 🙂
Kimberly says
September 15, 2019 at 12:01 amHate 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.
Richa says
September 15, 2019 at 1:02 ami’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/
Mandy says
September 15, 2019 at 8:35 amJust made these
Fantastic!
Richa says
September 15, 2019 at 9:20 amawesome! thanks!
Handpan les workshop says
September 17, 2019 at 3:50 amLove the flavour of sesame! And also that its a healthy(er) option 🙂 Thanks!
Debbie Garnaut says
September 17, 2019 at 2:55 pmDelicious, quick and easy. I replaced half the maple syrup with rice malt syrup and it worked a treat. Thank you. I love your recipes
Richa says
September 17, 2019 at 4:37 pmawesome!
Janet says
September 17, 2019 at 8:02 pmI will try these.. it’s looks delicious. Have all the ingredients 👍
Anaelle says
September 19, 2019 at 10:56 amThis 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 !!!
Richa says
September 19, 2019 at 10:57 amyay!
Paula Harmata says
October 20, 2019 at 8:04 amcan I just put oats in my vitamix to make oat flour?
Richa says
October 20, 2019 at 7:30 pmYes!
anneliese says
January 2, 2020 at 10:00 amDelicious recipe, thank you so much! <3
Richa says
January 2, 2020 at 10:18 amthanks!
Katie says
February 17, 2020 at 3:56 pmLoved 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!
Richa says
February 17, 2020 at 4:02 pmaweesome
Ilse says
March 9, 2020 at 6:58 amI 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 !
danielle says
April 28, 2020 at 8:10 amCould I use almond flour in this recipe?
Vegan Richa Support says
April 28, 2020 at 11:55 amNot for these but a GF, or buckwheat would work
Dawn says
April 30, 2020 at 7:48 amI love your recipe, and I make these cookies often! They tend to start vanishing as soon as they come out of the oven…
Vegan Richa Support says
April 30, 2020 at 11:00 amSo glad! Thank you!
Dawn says
May 8, 2020 at 8:39 amI 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)
Shilpa says
August 30, 2020 at 8:08 pmThese 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.
Richa says
August 30, 2020 at 8:34 pmI 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