Sweet, inviting, and made for sharing, Tahini Oatmeal Cookies Vegan Gluten free is a vegan, vegetarian American cookie made with tahini, maple syrup, and non dairy milk in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 12
  • Category: Cookie
  • Cuisine: American

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

Method

  1. Preheat the oven to 345 deg F (175 C). Add all the wet ingredients in a bowl. Mix until well combined.
  2. Add 1/2 cup flour and the rest of the dry ingredients, except oats and flaked salt. Mix the flour, baking powder, baking soda, salt, cinnamon lightly with a spoon before mixing into the wet.
  3. Add the oats and fold in. Add the remaining oat flour and mix in until the mixture is a stiff batter like state. Chill for 15 mins.
  4. Use a scoop to place scoops of the mixture onto parchment lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.
  5. Bake at 345 deg F for 12 to 14 mins. Cool for 10 mins. Store: on the counter for upto 4 days. Refrigerate for 2 weeks.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.