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
Servings: 12
Ingredients
Wet:
- 1/4 cup tahini (mix the tahini well and then measure)
- 1/3 cup maple syrup (see note for substitute)
- 1 tbsp non dairy milk
- 1/2 tsp vanilla extract
Dry:
- 3/4 cup 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 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
Calories: 113kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 116mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg