These 1 bowl Easy Healthy GF Vegan Tahini Oat Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nut-free, Soy-free! I mean, you can’t get any healthier than that with a cookie!
Before we start, just in case you don’t know:
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 the 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. Tahini is a healthy nut-free alternative to the classical peanut butter!
Ingredients For These Easy Healthy GF Vegan Tahini Oat 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.
- a bit of non-dairy milk and vanilla extract round up the wet ingredients.
- Quinoa flour and cornstarch are the dry flour mix. Use other starch as a 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.
I am not kidding Y’all, this cookie recipe is my number one favorite now! I don’t know what it is, the cookies aren’t super sweet, but I just love the nuttiness from the tahini, the crunch…oh man…nom nom! They are so easy to make, and are literally ready in minutes! No fuss, barely any washing up! You need to make these cookies, I hope you love them as much as I do!
Do let me know how you found these Easy Healthy GF Vegan Tahini Oat Cookies though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe makes 7 cookies
Each cookie contains approximately 152 calories
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
3/4 cup (90 g) quinoa flour (use all-purpose flour if not gluten-free, oat flour, and gluten-free flour will work too!)
1 tablespoon of cornstarch or other starch
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/8 teaspoon of salt
1/2 teaspoon of cinnamon
1 cup (81 g) of old fashioned oats (use certified gluten-free oats if you want these cookies GF)
flaked salt (optional)
Preheat the oven to 345 deg F (175 C). Add all the wet ingredients in a bowl. Mix until well combined.
Add all the dry ingredients in a separate bowl and mix well.
Add the dry ingredients to the wet and mix well. It should form a stiff dough.
Chill for 15 mins in the fridge.
Use a scoop to place scoops of the mixture onto a parchment-lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.
Bake at 345F deg/185c for 12 to 14 mins. Cool for 10 mins.
Store: On the counter for up to 4 days. Refrigerate for 2 weeks.
Variations: Add chopped dark chocolate or candied ginger or candied orange or chopped nuts.
Maple syrup substitute: use the same amount of sugar and 1 tbsp non-dairy milk