This post contains affiliate links. Please see our disclosure policy.
These 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe. Jump to Recipe
Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruit/raisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own.
If you like tahini, you will also love my Chocolate tahini flourless cookies!
What is Tahini?
Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.
Ingredients for Vegan Gluten free Tahini Oatmeal Cookies
- Smooth tahini is the base volume and fat in this recipe. Tahini can be a tad bitter depending on the brand, so use one you generally like the flavor of.
- Maple syrup is the sweetener. To substitute, use same amount of sugar and 1 tbsp non dairy milk
- a bit of non dairy milk and vanilla extract round up the wet ingredients.
- Oat flour and cornstarch are the dry flour mix. Use other starch as substitute for cornstarch
- Old fashioned oats add the oatmeal volume.
- baking powder, baking soda, salt, cinnamon or other spices
- flakes sea salt on top adds a balance to the bitter tahini.
How to make Tahini Oatmeal cookies with step pictures
Add all the wet ingredients in a bowl. Mix until well combined.
Add 1/2 cup flour and the rest of the dry ingredients except oats. Mix the dry lightly with a spoon before mixing into the wet.
Add the oats and fold in. Add more oat flour and mix in then chill for 15 mins.
Scoop onto parchment lined baking sheet. Using wet hands flatten and shape. Sprinkle flaked salt on top.
Bake at 345 deg F for 12 to 14 mins. Cool for 10 mins and serve. 
More Tahini Recipes
- Tahini Ginger Cookies, Gf option
- Chocolate Tahini Cookies. Grainfree
- Chickpea Tahini Salad Sandwich, GF option
- Berbere roasted Acorn with Tahini dressing, GF
More Oatmeal cookies
- Peanut Butter Chocolate Chip Oatmeal Cookies, GF option
- Sunbutter Oatmeal Cookies, GF option
- Almond Butter Oatmeal Cookies. GF oil-free
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
Instructions
- Preheat the oven to 345 deg F (175 C). Add all the wet ingredients in a bowl. Mix until well combined.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I made a batch last week w/added raisins and ate for breakfast! Made a 2nd batch today, with raisins plus added chips to 1/2. I love how healthy they are for a quick breakfast or w/chocolate chips, a healthy sweet treat. Thank you so much for the recipe 👍
yummy
So tasty and gluten free!
yesssssss
PS to comment – also used whole wheat flour –
Looking to replace another recipe that’s too high fat…came together perfectly! And taste much better. Very impressed.
Did use agave 1 to 1 for maple.
Had to rotate in my small oven.
Next batch, thinking to experiment w/orange juice….
Excellent !!!! Thank you so much for your feedback
Hello Richa 🙂
Wanted to say tried these with almond butter instead of tahni ( first batch with tahni but didn’t sit well) and I used orange extract instead of vanilla extract. The cookies are AMAZING thank you for such a healthy recipe x x x
Great recipe made this yesterday and it was huge success with the family 🙂 thank you
Unfortunately tahini doenst sit well with me causing me gas could I replace this with almond butter for the next batch I make? If so would it be the same quantity
Thank you 🙂
Yes use smooth almond butter.
Thank you 🙂 can’t wait to try it again.
These were horribly dry, like eating sandpaper! I should have been skeptical as soon as I read the vague line “Add more oat flour and mix in until the mixture is a stiff batter like state,” baking requires precise measurements. I ended up throwing out the entire batch.
I am not sure what happened. Different brands of tahini vary in terms off their liquidy and that’s why you have to adjust flour because I don’t know which brand you are using. Seems like yours was a bit dry to begin with so it would bake much faster and dry up quicker in the oven. So maybe you needed less flour and less baking time
The phrase “add more oat flour” maybe is the cause of confusion… it is the rest of oat flour you have, after initially using only 1/2 cup and not the whole 3/4 cup that the recipe calls for. Probably some people use all the flour and then add more…
Hmm I’ll change that up
I just made a chocolate orange version by subbing one quarter of the oat flour for cocoa, and orange essence instead of vanilla. Delicious! They did cook a little quicker though, good to know. (Your original version is still my favourite though)
I love your recipe, and I make these cookies often! They tend to start vanishing as soon as they come out of the oven…
So glad! Thank you!
Could I use almond flour in this recipe?
Not for these but a GF, or buckwheat would work
I just made these and they are amazing. I used buckwheat flour instead of oat flour which worked as well. Have to hold myself back not to eat them all at once now !