Chewy gooey middles. Crispy edges. Loads of chocolate. These vegan gluten-free oatmeal chocolate chip cookies get a flavor boost from a few key ingredients. Whole grain, naturally sweetened, and optionally refined sugar-free. Make these easy, healthy cookies in under an hour from start to finish.
My Best Vegan Gluten-Free Cookies
I originally developed this vegan gluten-free oatmeal chocolate chip cookie recipe for GFF Magazine for an article on oat flour back in 2016. I’ve made it many times since then, sharing the recipe with family and friends. My cousin, who has food sensitivities to many cookie ingredients including eggs, gluten, dairy, and nuts, made them and exclaimed, “I made them! And they’re like normal cookies! And I can eat them!”
It was high time I gave the recipe some fresh images and a dedicated post here on TBG.
This vegan gluten-free cookie recipe combines many of my favorite elements. I’m never not craving chocolate chip cookies, warm and gooey fresh from the oven (check!) They’ve got to be gluten-free and made with whole grains (check, check!) Bonus if they get sweetness from an unrefined source, preferably yummy-tasting maple syrup (check!) And an extra bonus if dairy-free, eggless, and vegan eaters can enjoy them too (check, check, check!)
I can’t handle waiting for cookies to chill before baking them, so I formulated this one to bake straight out of the bowl, no chilling required. But if you want to chill them (either to delay gratification in which case who even are you??) or to bake a few cookies fresh when the craving strikes (yay cookies all week long), you can do that too.
Even though these vegan gluten-free oatmeal chocolate chip cookies are all the “frees” (gluten, dairy, nuts, refined sugar), at the end of the day they look and taste like “normal” cookies. I hope you love them as much as we do!
Gluten-Free Tahini Chocolate Chip Cookies aka Magic Cookies
I adapted these healthy oatmeal cookies from another favorite gluten-free vegan cookie recipe that I’ve made countless times: gluten-free vegan chocolate chip almond butter cookies. There, almond butter and maple syrup work to magically take the place of eggs and sugar, lifting the cookies and lending them craggy tops. I swapped tahini in for the almond butter, which works just as well while keeping the recipe nut-free.
If you have yet to taste the combination of tahini and chocolate, they pair together like peanut butter and chocolate. And I’m obsessed. The roasty flavor of the sesame paste blends addictively with dark chocolate. These might remind you of marbled chocolate halvah, which was a favorite of mine growing up. These salted tahini chocolate chip cookies evoke nostalgia for that treat.
The formula for these cookies is unusual. Every time I mix up the batter I think, “this must be wrong. This can’t possibly work.” And yet they always do. I call them “magic cookies” in my head. Make them and taste the magic for yourself!
Ingredients & Substitutions
- Tahini is the secret ingredient that gives these vegan gluten-free oatmeal chocolate chip cookies a chewy, naturally vegan vibe, no eggs needed, while keeping the recipe nut-free. I like using a runny, middle eastern style tahini such as Kevala, Sadaf, or Tarazi, but any tahini should work. If you don’t like tahini, you could try substituting another nut or seed butter thinned with plant milk.
- Maple syrup adds both moisture and sweetness to the cookie dough, working with the protein in the tahini to lift the dough the way that eggs would.
- Coconut oil adds richness while keeping these vegan. You could probably substitute butter (plant or dairy) or a neutral oil such as sunflower.
- Vanilla and salt add flavor. Flaky salt on top adds addictive crunch; Malden is my favorite. If you don’t have fancy flaky salt, don’t substitute fine salt – just leave it off and your cookies will still taste divine.
- Oat flour adds heft and sweet rice flour gives the cookies a chewy texture. You could use gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1, in place of both. Best to substitute by weight. If gluten isn’t an issue for you, try these with all purpose wheat or whole wheat flour (or rye, barley, or spelt) by weight.
- Oats give these hearty chew when the cookies are freshly baked. If you chill the dough, the oats take on a light, crisp texture in the cookies almost like toasted coconut. If you can’t tolerate oats, some readers have had success using rice flakes in my other recipes. Be sure to seek out gluten-free oats and oat flour if keeping these 100% gluten-free.
- Baking soda helps the cookies lift, spread, and brown. I use a little more than most cookie recipes call for to help with browning, and I bake them at a slightly higher temperature too.
- Chocolate. Because chocolate. I prefer dark chocolate with around 70% cacao mass. If you want to keep these cookies free of all refined sugar, use a naturally sweetened chocolate such as Hu Kitchen. I like to buy bars and chop them up, that way you get fun, irregular pieces that melt well. But chocolate chips or chunks will work too.
How to Make Healthy Tahini Oatmeal Chocolate Chip Cookies
This easy cookie recipe could not be simpler to make. It takes under and hour, start to finish, and you just need a bowl, a whisk, and a spoon. If you weigh all of your ingredient directly into the bowl, so much the better – you won’t have to scrape sticky tahini out of your measuring cup or wash any measuring spoons. You can have the batter mixed by the time the oven preheats and then it’s just minutes to cookie bliss.
Simply whisk together the tahini, maple syrup, melted coconut oil, and vanilla. Sift in the flours, baking soda, and salt, stir to combine, then stir in the oats and chocolate.
If you’re baking these vegan gluten-free oatmeal chocolate chip cookies right way, scoop them onto a baking sheet lined with parchment for easy clean-up. A spring-loaded ice cream scoop works well and makes for uniform cookies. Bake as directed, and devour.
Cookies Now, Cookies Later
The cookies shown here were baked right after mixing. But you can also chill the dough for later. The best way to do this is:
- After mixing the dough, pop it in the fridge to firm up a little, just 30 minutes or so.
- Scoop the dough into balls and place on a small baking sheet or in a wide, shallow container. Chill until firm, 1 – 2 hours.
- Store the dough balls airtight in the fridge until you need them. Soften them at room temperature while the oven preheats, then bake as usual. They may need an extra minute or two in the oven.
Crisp Cookies vs. Chewy Cookies
These vegan gluten-free oatmeal chocolate chip cookies cookies are formulated to be the soft and chewy variety with crispy edges. Be sure to remove them from the oven when they’re still soft and look underbaked. The edges should be just golden and the cookies should have formed cracks, with the dough beneath the cracks looking raw. Whisk them off the cookie sheet and onto a cooling rack where they’ll finish cooking from residual heat.
GF & Vegan Tahini Chocolate Chip Cookies
Sesame tahini and maple syrup give these soft, chewy cookies a rich, buttery flavor, while earthy oat flour and rolled oats add a bit of heft. Studded with bittersweet chocolate and flecked with flaky salt, these are just the thing to enjoy with a glass of cold plant milk.
I like these vegan gluten-free oatmeal chocolate chip cookies best when they’ve been out of the oven for an hour or so. The tahini flavor softens and the flavors begin to meld. Dunk a corner into some cold plant milk and savor the salty/sweet flavors and crispy/gooey bliss of these magical healthy oatmeal cookies.
More Gluten-Free Chocolate Cookie Recipes:
- Soft and Chewy Gluten-Free Chocolate Chip Cookies
- Gluten-Free Flourless Chocolate Chip Peanut Butter Cookies
- GF Almond Butter Chocolate Chip Cookies (vegan)
- Gluten-Free Triple Chocolate Cookies
- Gluten-Free Oatmeal Chocolate Chip Cookies
- GF Chocolate Ginger Cookies
More Tahini Chocolate Desserts:
- GF Vegan Chocolate Tart with Tahini and Caramel
- Vegan Hot Fudge Sauce with Tahini (and waffle sundaes)
- Gluten-Free Brownies with Tahini Frosting
- Gluten-Free Tahini Chocolate Cake from Snixy Kitchen
- Coffee Halva Chocolate Chip Ice Cream
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free vegan chocolate chip cookie recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Salted Tahini Chocolate Chip Oatmeal Cookies {vegan, gluten-free, refined sugar-free}
Print Recipe / Pin RecipeIngredients
- ½ cup (130 g) room temperature tahini (such as Kevala, Sadaf, or Tarazi)
- ¼ cup + 3 tablespoons (130 g) maple syrup (preferably Grade A dark)
- 3 tablespoons (35 g) melted, cooled coconut oil
- 1 teaspoon GF vanilla extract
- ½ cup (50 g) GF oat flour (such as Bob’s Red Mill)
- 3 tablespoons (30 g) GF sweet white rice flour (such as Bob’s Red Mill, or sub GF AP flour)
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (70 g) GF old-fashioned rolled oats (such as Bob’s Red Mill)
- 4 ounces (115 g) coarsely chopped vegan bittersweet chocolate (preferably 65-75% cacao mass), plus some extra chunks for the tops
- flaky salt such as Maldon, for sprinkling
Instructions
- Position a rack in the upper third of the oven and preheat to 375ºF. Line two large, preferably unrimmed cookie sheets with parchment paper.
- In a large bowl, whisk together the tahini, maple syrup, coconut oil, and vanilla extract until smooth and combined.
- Sift in the oat flour, sweet rice flour, baking soda, and fine salt and stir to combine. Stir in the oats and chopped chocolate.
- Scoop 1-inch diameter balls of dough (about 3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared baking sheets, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.
- Bake the trays one at a time, rotating halfway through for even baking, until the edges are pale golden and the centers are still soft, 8-10 minutes.
- Slide the cookies, parchment and all, off of the cookie sheet and onto the cooling rack to stop the baking.
- Repeat with the remaining cookies.
- Enjoy warm or let cool completely and store airtight for up to 3 days. The cookies are best the day of baking but will keep for up to 3 days airtight at room temperature.
Notes
- After mixing the dough, pop it in the fridge to firm up a little, just 30 minutes or so.
- Scoop the dough into balls and place on a small baking sheet or in a wide, shallow container. Chill until firm, 1 - 2 hours.
- Store the dough balls airtight in the fridge until you need them, up to 1 week. Soften them at room temperature while the oven preheats, then bake as usual. They may need an extra minute or two in the oven.
Nutrition
Eager to bake a batch 🤩
Do it!
Perfect, easy cookie recipe. I think I’ll try it with peanut butter next time. I’ll refer the link to friends, stuck at home now, who will appreciate an easy recipe to bake right way. Thank you, Alana. I have made so many of the recipes in your book and your website. I have to veganize them, but so far, that has worked well. You are inspired.
Aw, I’m so glad you like them! Thanks a bunch for the sweet note, this made my day. Please let me know how it goes with peanut butter. I think the cookies might be drier and need a little moisture added – maybe a splash of plant milk?