Vegan Tahini Oatmeal Cookies
These vegan oatmeal cookies with chocolate chips use tahini (a sesame seed paste) to bind these cookies together. It adds a wonderful rich flavor that compliments the walnuts and chocolate chips for a soft and chewy cookie!
Servings: 6 cookies
Mix the nut butter/tahini, maple syrup, cinnamon and vanilla well, then add the remaining ingredients and stir to combine.
Wet your hands so that they are slightly damp, and scoop 2 or 3 tablespoons of the dough into your palm to form into a ball.
Place onto a baking sheet lined with parchment paper and press into a cookie shape.
Bake at 350° F for 10 minutes.
Allow to cool for 10 minutes before serving.
Top Tips for Making the Perfect Vegan Oatmeal Cookies
- If you don't have tahini, you can use any nut butter as a 1:1 replacement for the tahini in this recipe
- Try adding 1/2 tbsp molasses for another layer of flavor. This will also help to make the cookies more chewy and soft
- To achieve a softer and chewier texture, just slightly under bake the cookies by a minute or two.
- This recipe can easily be doubled or cut in half if needed
- You can use rolled oats or even oat flour as a 1:1 replacement for the quick cooking oats in this recipe. The baking time might change slightly, so I would just watch your cookies more closely as they bake if you do make a substitution here.
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 11.8g | Protein: 3.2g | Fat: 10.6g | Saturated Fat: 2.1g | Sodium: 27mg | Fiber: 2.2g | Sugar: 4.5g