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    Home » cookie

    Vegan Gluten free Tahini Oatmeal Cookies

    Published: Sep 14, 2019 by Richa 52 Comments

    Jump to Recipe   Print Recipe

    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

    Recipe Card

    Our Vegan Gluten-free Tahini Oatmeal Cookies on a white plate
    Print Recipe
    4.86 from 21 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 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes 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.

     

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    1. KG

      April 21, 2023 at 8:41 am

      Worst recipe ever. I used Trader Joe’s organic tahini and made a couple of substitutions, as recommended – used all-purpose flour instead of oat flour and brown sugar in place of most of the maple syrup. I wound up leaving out the last addition of flour as the dough was so sticky and dry that there was no way to incorporate any more. I tried adding additional tahini and milk, but it was just impossible to work with – with a spoon or a mixer. In despair, I added an egg in a rescue effort as I didn’t want to throw out the batter. I was finally able to bake them but they are nothing special.

      Reply
      • Richa

        April 21, 2023 at 9:26 am

        Those substitutes together are going to completely change the flour to moisture ratio. Maple has a lot of moisture and binding which is lost with the sugar. All purpose flour absorbs much more moisture that oat flour and would need additional liquid. The suggested changes are for 1 change in the recipe. Together you would need to reduce the all purpose flour amount by 3-4 tbsp. (Just changing flour and keeping maple syrup would give better result) . With the 2 changes and maybe the tahini not being moist enough, the dough probably ended up not very balanced.

        Reply
    2. Tom

      March 19, 2023 at 2:47 am

      I added raspberries into the mix, very good, thanks 🙂

      Reply
      • Vegan Richa Support

        March 20, 2023 at 8:55 pm

        great idea! thank you, don’t forget to rate!

        Reply
    3. sonia

      February 17, 2023 at 11:49 am

      5 stars
      Made them. Came out well! Good to be more sweet. I will add more maple syrup, maybe double it. That’s what i found in most of recipes that use maple syrup.

      Reply
      • Vegan Richa Support

        February 17, 2023 at 12:43 pm

        Glad they came out well and hope you continue to enjoy the recipe!

        Reply
    4. Susan Z.

      September 03, 2022 at 8:36 am

      Good, but a little dry. I substituted gf flour blend for the oat flour. Could that be the reason?

      Reply
      • Richa

        September 03, 2022 at 8:44 am

        Yes if it’s a rice based gf blend it will dry out a lot. You’d need to adjust the recipe to have more moisture and more fat.

        Reply
    5. gabriella

      August 21, 2022 at 7:01 pm

      5 stars
      These are fantastic cookies. I love the tahini taste! I added chocolate chips and they were superb.

      Reply
      • Vegan Richa Support

        August 24, 2022 at 6:58 am

        i love the flavour combination too, thanks

        Reply
    6. Jennifer

      May 24, 2022 at 2:22 pm

      5 stars
      I followed the recipe exactly and they were delicious! I want to make another batch and was wondering if any or all of the oat flour could be replaced with chickpea flour? Thank you!

      Reply
      • Richa

        May 30, 2022 at 1:16 am

        Chickpea flour has a very bitter flavor so don’t use it unless the recipe is written with it

        Reply
    7. Kimberly

      January 27, 2022 at 1:38 pm

      5 stars
      So delicious! I added raisins and chopped walnuts and used spelt flour instead of oat. They came out sooo good, thank you!

      Reply
      • Vegan Richa Support

        January 28, 2022 at 3:00 pm

        yummy

        Reply
    8. Lynn

      July 16, 2021 at 9:49 am

      5 stars
      So good! I made a batch last week w/added raisins and ate for breakfast! Made a 2nd batch today, with raisins plus added chips to 1/2. I love how healthy they are for a quick breakfast or w/chocolate chips, a healthy sweet treat. Thank you so much for the recipe 👍

      Reply
      • Vegan Richa Support

        July 16, 2021 at 3:18 pm

        yummy

        Reply
      • Pauline

        January 21, 2022 at 8:44 am

        5 stars
        So tasty and gluten free!

        Reply
        • Vegan Richa Support

          January 21, 2022 at 11:46 am

          yesssssss

          Reply
    9. Vicki

      December 09, 2020 at 9:05 pm

      PS to comment – also used whole wheat flour –

      Reply
    10. Vicki

      December 09, 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

        December 11, 2020 at 8:20 pm

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

        Reply
    11. Aman

      December 08, 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
    12. Aman

      December 05, 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

        December 06, 2020 at 12:31 pm

        Yes use smooth almond butter.

        Reply
        • Aman

          December 06, 2020 at 12:57 pm

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

          Reply
    13. Shilpa

      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

        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

          December 03, 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

            December 03, 2020 at 4:50 am

            Hmm I’ll change that up

            Reply
    14. Dawn

      May 08, 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. Dawn

      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

        April 30, 2020 at 11:00 am

        So glad! Thank you!

        Reply
    16. danielle

      April 28, 2020 at 8:10 am

      Could I use almond flour in this recipe?

      Reply
      • Vegan Richa Support

        April 28, 2020 at 11:55 am

        Not for these but a GF, or buckwheat would work

        Reply
    17. Ilse

      March 09, 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
    18. Katie

      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

        February 17, 2020 at 4:02 pm

        aweesome

        Reply
    19. anneliese

      January 02, 2020 at 10:00 am

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

      Reply
      • Richa

        January 02, 2020 at 10:18 am

        thanks!

        Reply
    20. Paula Harmata

      October 20, 2019 at 8:04 am

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

      Reply
      • Richa

        October 20, 2019 at 7:30 pm

        Yes!

        Reply
    21. Anaelle

      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

        September 19, 2019 at 10:57 am

        yay!

        Reply
    22. Janet

      September 17, 2019 at 8:02 pm

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

      Reply
    23. Debbie Garnaut

      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

        September 17, 2019 at 4:37 pm

        awesome!

        Reply
    24. Handpan les workshop

      September 17, 2019 at 3:50 am

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

      Reply
    25. Mandy

      September 15, 2019 at 8:35 am

      5 stars
      Just made these
      Fantastic!

      Reply
      • Richa

        September 15, 2019 at 9:20 am

        awesome! thanks!

        Reply
    26. Kimberly

      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

        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
    27. trish

      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

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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.

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