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. (And now here's a version that's also paleo and grain-free!) 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:
- Gluten-Free Chocolate Cookie Recipe
- Vegan Paleo Chocolate Chip Cookies
- 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 Oatmeal Chocolate Chip Cookies
- GF Chocolate Ginger Cookies
More Tahini Chocolate Desserts:
- Dairy-Free Chocolate Pudding with Tahini (paleo, vegan)
- Paleo Tahini Chocolate Chip Cookies
- Grain-Free Zucchini Bread (vegan, paleo)
- 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
Lynne Plauson says
Eager to bake a batch 🤩
Alanna says
Do it!
Leah says
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.
Alanna says
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?
Leah says
I made a batch with organic, unsalted peanut butter in place of tahini this time. No other changes to the recipe. They were great, they just didn't spread quite as much. I make a lot of your more complex recipes but this one is delicious and good for people who want something easy. I look forward to more of your lovely ideas and recipes. Hope you and your family are staying healthy and safe.
Alanna says
I'm so glad they worked with peanut butter - genius! Thanks so much for the sweet words. I hope you're staying well too. <3
Sandra says
Just made these, i was looping for a new recipe to try and found this one that appealed to me because of the tahini butter, which tends to waste at my house because I dont use it frequently enough... wow!! Suce a great recipe, i gave 6 raw ones outside a neighbor's house and she is baking hers right now too!! Your teff flour chocolate chip cookie is the family's favorite here but I cant wait to see How my girls like these.
Thanks for all the great recipes!!
Alanna says
Aw what a lucky neighbor you have! I'm so glad these cookies were a hit and that you love the teff cookies too! Thanks a bunch for the sweet note. :)
aleksandra says
Just made them, added half teaspoon of dried orange peel I had left - sooo good!
Alanna says
That sounds delicious! So glad they were a hit!
Mikie Doyle says
This sounds wonderful but I don't have any rice flour. Could I substitute ap flour or something else?
Alanna says
Oh absolutely! If you can sub by weight all the better.
Sybil says
Thank you for this lovely recipe! Made them with 50g spelt flour (instead of oat) and 30g AP flour (instead of sweet rice flour) and used Easter eggs instead of bittersweet chocolate! Turned out delicious but they didn't really spread! Would that be because of the different flours? Thank you so much!
Alanna says
Those are great substitutions, that's exactly what I would have recommended trying for a glutenous version! And easter eggs sound so fun! I want pictures next time.
I guess those flours are more absorbent than their GF counterparts. If you make them again, you could try using less flour to get more spread. Let me know if you hit on the perfect ratio and I'll add it into the recipe to help other readers! Also curious how runny your tahini was?
Sybil says
Yes will do! It wasn't super runny but neither was it super dry. I emptied out an unhulled tahini jar I had leftover, about 40g - which was drier than the hulled tahini that I used from a new jar (which was quite runny). Thanks for your response!
Alanna says
Ah interesting! Might have had a small part to play, but sounds like it was mostly the flours. Let me know if you try it again!
Elizabeth P says
I made these today. They were quick, easy, and very tasty! I didn't have tahini so used almond butter along with some oatmilk yogurt to thin it since we didn't have milk either. I also used 115 grams of maple syrup rather than 130 because I added a big handful (~1/4 cup) of currants and didn't want them to be too sweet. I increased the yogurt to replace the decreased liquid of the maple syrup. While the cookies didn't spread as much as the picture, they were delicious. I ate 3 before dinner even started...! Will definitely make these again because cookies were cooling on the rack very quickly.
Alanna says
Oooh this variation sounds superb - thanks so much for sharing it!
Elizabeth says
Wow, these are delicious! I used quinoa flakes instead of the oatmeal flakes, which worked great. I was already a fan of your teff chocolate chip cookies, but these are just as good, and quicker/easier and also vegan. Thanks again for your amazing recipes! I love your book, too, btw.
Alanna says
That's wonderful to know that quinoa flakes work in place of oats! I'm so glad you're loving both of these cookie recipes. Thanks a bunch for the sweet note. Feel free to give it a star rating if you feel so inspired!
Kayla says
These are delightful! I usually find a lot of cookie recipes too sweet for my taste, but these are perfectly balanced. You really taste the tahini and oats as opposed to just sugar. Thank you for a new staple recipe!
Alanna says
I'm so glad you like them! I can't stand overly sweet things either. :)
Katy Ionis says
Delicious! I like how easy these were to make and the result was awesome - love how salty they were and that they would suit so many dietary needs. Mine spread out more than the photos so they looked huge but were quite thin. Texture was a light flexible chewy oatmeal style, not a plush soft centered chocolate chip cookie. Thank you!
Alanna says
Thanks for the note and rating - I'm so glad you loved these, despite the extra spreading! Little differences in measuring, temperature, and ingredients can have a big effect in cookies. Next time you might try adding an extra tablespoon or two of flour. You can always bake off one test cookie first, then you can make changes to the rest of the dough before baking if need be. I often do this when I'm making a new-to-me recipe!
Ashley says
Alanna!! Love this recipe so much—I swapped maple syrup for date syrup and it worked really well. My husband had no idea they were vegan 😆
Alanna says
Whoa date syrup sounds divine here! I wanna see pictures?? Definitely trying that next time. I've got a bottle in my cupboard that I've been using to sweeten my afternoon tea. Thanks so much for trying my recipe and for the sweet note!
Stacey Priddle says
This recipe was so straight forward and the cookies are delicious :-) I did half tahini half peanut butter (as i ran out of tahini) and they tasted fab.
Thankyou :-)
Cam and Kim says
THESE ARE EXCELLENT! Thank you for this recipe.
Alanna says
I'm so glad you like them!
Claire says
Wonderful as always Alanna.
My 15 1/2 year old made these for her friend who is vegan. She did it all by herself and they turned out great. (We ate one, shhhhh.)
I think maybe she should have chilled the dough a bit because they spread more than I wanted them to, but maybe that's on me. In any case they were dee-licious.
Thanks for a quick, straightforward recipe that even a slightly distracted teen can make with complete success.
Alanna says
Aw I'm so glad they were a hit! You or she could also add an extra tablespoon of flour to make the cookies spread less next time. Thanks so much for the sweet note!
Cora says
These are delicious for a "real cookie" not just good for a gf-vegan cookie. I made them mainly as-is, using a tiny bit less tahini since I find the brand I am using (Soom) to be a little intense/bitter. I also added raisins because I asked my bf if they should be chocolate or raisin oatmeal cookies and he said, do we have to choose? And I cannot fault that logic.
I made them from chilled again today & they aren't spreading as much. I'm also planning on freezing the dough to have them on hand.
Alanna says
I'm so glad you like them! I bet the raisins add a lovely chewy sweetness. I've recently switched to using Soom tahini and find the flavor to be pretty mild, comparatively, but I haven't tried it in these cookies yet. Is there a tahini that you prefer to Soom? Just curious!
Elizabeth says
I made a couple of substitutions to make it lower carb/higher protein. The texture is not quite as good as your original, but still very tasty! I substituted blanched almond flour for 1/2 of the oat flour (using 25 grams each of oat flour and almond flour), and I substituted quinoa flakes for the oatmeal (same amount). I added about 1/2 teaspoon of cinnamon to help balance out the "muddiness" from the quinoa.
Alanna says
That variation sounds so good! Thank you so much for sharing!
Kayla says
I make these all the time, but yesterday I added in 1/2 cup of pomegranate arils to shake things up a bit and they’re so good!
Alanna says
Genius!! I can imagine what lovely color and bright flavor they would add. Thank you for sharing your variation!
Rebecca Hing says
Thank you for this fab recipe! I have been searching for ways to use my leftover almond pulp from the almond milk I make every few days. I LOVE the tahini in this. I subbed out the oat and AP flour and just used my almond pulp (I let it dry out in the fridge covered for a couple days). It doesn't spread like your original recipe, but I actually squash it down with the spatula (I know, probably terrible baking skills) , but it delivers a perfect size cookie, crispy on the outside, and soft on the inside. I added cinnamon to the 2nd batch, which helped on flavor, and next time I might throw in some walnuts or other nuts and a little more tahini next time. Delish!
Alanna says
Ah this is genius!! I always have too much nut pulp also. How much nut pulp do you use? I want to try your version!
Madeline Armstrong says
Amazing! This is my first time trying one of your recipes and I LOVE these cookies. You can really taste the tahini in them which I find delicious, and I left out a little bit of the maple syrup to make them a bit less sweet and they were awesome. Thank you, I'll be trying more of your recipes for sure!
Alanna says
Thanks so much for trying my recipe and for the kind note - I'm so glad they were a hit!
Anastasia Balabayev says
really good, I didn't add the coconut oil because my tahini was very runny and I added a tablespoon of miso instead of the salt. Next time I will sub the rice flour tho because it makes it a little bit grainy. Other than that, amazing
Alanna says
Whoa miso sounds amazing here! Thanks so much for trying the recipe and for sharing your version.
Ashley says
Do you think these will keep well frozen? I’m hoping to keep them for my cousin’s baby shower next weekend.
Alanna says
I think they'll be fine, though always best when freshly baked. Ideally you could make the dough ahead of time and chill or freeze the dough until you're ready to bake. Let me know what you try!
Celeste says
These cookies are heavenly! I could imagine that they are from a gourmet bakery. It made me so proud that they came out of my kitchen. I am a lifetime baker, but bakery-style results went out of my life when I took out gluten and refined sugar. These cookies made me feel like I had my mojo back.
Alanna says
Aw I'm so glad you liked them! Thank you for trying my recipe and for the sweet note and rating. Hope you find some more recipes on here that you enjoy!
Alene says
Hi! Hope you're well! I was hacked and had to change my email address. Of course, my usual question is how do I replace the rice flour? Tapioca? Sorghum? And I may buy Soom tahini. My brand is too strong tasting or bitter. Not sure. Alene
Alanna Taylor-Tobin says
Hi Alene! I would try using 15 g more oat flour plus 15 g tapioca flour. Or you could use cassava flour. Always safer to bake off a single test cookie in case you need to add more flour. Please let me know how that works!