Tahini Oatmeal Cookies Vegan Gluten free

Ingredients

Wet:

• 1/4 cup tahini, (mix the tahini well and then measure)
• 1/3 cup maple syrup, (see note for substitute)
• 1 tbsp non dairy milk
• 1/2 tsp vanilla extract

Dry:

• 3/4 cup oat flour, (use all purpose flour if not glutenfree)
• 1 tbsp cornstarch or other starch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1 cup old fashioned oats
• flaked salt as needed

Steps

1. Preheat to 345 deg F (175 C). Combine all wet ingredients well in a bowl.
2. Add 1/2 cup flour and the other dry ingredients apart from oats and flaked salt. Lightly mix the flour, baking powder, baking soda, salt and cinnamon with a spoon before combining with the wet mixture.
3. Fold in the oats, then mix in the remaining oat flour to form a stiff batter. Chill for 15 mins.
4. Scoop portions onto a parchment-lined baking sheet. Flatten and shape with wet hands, then sprinkle flaked salt over them.
5. Bake at 345 deg F for 12 to 14 mins and cool for 10 mins. Store on the counter for up to 4 days, or refrigerate for 2 weeks.