Tahini Oatmeal Cookies

5 from 2 votes

These simple tahini oatmeal cookies with chocolate chips make the perfect sweet treat or snack and are loved by kids and adults alike.

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

2 cups rolled oats, half of them blended into oat flour (1 cup oat flour, 1 cup rolled oats) 200 g
1 tbsp ground flax 7 g
3 tbsp water
¼ cup tahini 60 g
¼ cup maple syrup 80 g
½ tsp sea salt
½ tsp baking powder
¼ cup dairy-free chocolate chips

Preheat the oven to 350 degrees F.
Mix the ground flax and water together in a medium to large-sized mixing bowl.
Blend half of the rolled oats into fine oat flour.
Add the tahini and maple syrup to the flax mixture and whisk together until smooth.
Add the rolled oats, oat flour, sea salt and baking powder to the mixing bowl with the wet ingredients.
Fold in the hemp seeds, raisins and chocolate chips.
Spray a baking tray with non-stick cooking spray or line with parchment paper or a silicone baking-mat.
Shape the dough into 12 equal-sized cookies and place on the baking tray.
Bake for 14 minutes.
Let the cookies cool on the pan for 5-10 minutes before handling then transfer to a cooling rack to cool completely before storing.
Once cooled, the cookies can be stored in a sealed container at room temperature for up to 4 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

The cookies will work with 2 cups rolled oats and no oat flour but are harder to form into cookies if you just use rolled oats.
The hemp seeds, raisins and chocolate chips can be substituted with any add-ins up to ¾ cups total. Cranberries, coconut and walnuts all work well as alternatives.
For a delicious twist, add 2 tsp orange zest and use cranberries instead of raisins.