These 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. Eggless, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe

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.