Salted Tahini Chocolate Chip Oatmeal Cookies {vegan, gluten-free, refined sugar-free}
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 almond milk. Small changes make a big difference here, so be sure to measure the ingredients carefully, preferably by weight. You can have the batter mixed by the time the oven preheats and then it’s just minutes to cookie bliss.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total: 35 minutesminutes
Servings: 12cookies
Ingredients
½cup(130 g) room temperature tahini (such as Kevala, Sadaf, or Tarazi)
¼cup+ 3 tablespoons (130 g) maple syrup (preferably Grade A dark)
3tablespoons(35 g) melted, cooled coconut oil
1teaspoonGF vanilla extract
½cup(50 g) GF oat flour (such as Bob’s Red Mill)
3tablespoons(30 g) GF sweet white rice flour (such as Bob’s Red Mill, or sub GF AP flour)
¾teaspoonbaking soda
½teaspoonfine sea salt
¾cup(70 g) GF old-fashioned rolled oats (such as Bob’s Red Mill)
4ounces(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
To bake cookies up to 1 week later:
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.