Healthier Vegan Tahini Oatmeal Chocolate Chunk Cookies

These ooey gooey tahini oatmeal chocolate chunk cookies are vegan, and a healthier version of classic chocolate chip cookies with no butter or oil or white flour. Almond butter and applesauce are used to replace butter and eggs. If you want gluten free cookies then you can just use almond flour instead of the oat flour, or use GF oat flour, either works! This recipe is an incredibly easy one-bowl recipe. The tahini adds an incredible flavour, creamy and mildly nutty, so give these cookies a try! Just look at those delicious chocolate pools :’)

by Baking Me Healthy

Vegan Tahini Oatmeal Chocolate Chunk Cookies – one bowl!

Delicious ooey gooey chocolate chunk cookies with a creamy and nutty tahini twist!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill time 30 minutes mins

Total Time 50 minutes mins

Course: Dessert, Snack

Ingredients Method Notes

Ingredients

  

• ⅔ cup almond flour*
• ⅓ cup oat flour*
• 2 tsp pure vanilla extract
• ¾ cup Tahini* I used Cortas all natural Tahina, my favourite!
• ¼ cup almond butter
• ¼ cup maple syrup
• ¼ cup brown sugar
• 1 cup chopped vegan dark chocolate whichever kind of chocolate you desire
• ¼ cup unsweetened applesauce
• 1 tsp baking soda
• sea salt to sprinkle on top of the cookies when they're out of the oven

Method

 

1. Mix all of the ingredients together (except for the baking soda so it doesn't start reacting early, and the sea salt) in a mixing bowl. It should be a thick dough.
2. Once the ingredients are combined chill the dough in the fridge for 30 minutes.
3. Preheat the oven to 175 degrees Celsius and prepare two baking trays for the cookies. This recipe makes 16-18 cookies.
4. Once the chilling time is complete, add the baking soda and mix completely.
5. Form about 18 cookies and bake them in the oven for 8-10 minutes depending on your oven. Remove from oven when they are still soft in the centre as you don't want to overbake them!
6. Sprinkle the cookies with the sea salt and let cool before enjoying them so they have maximum flavour.
7. Enjoy! 🙂

Notes

*You can use either gluten free oats or sub with more almond flour. You can also change the recipe to 1/2 cup oat flour and 1/2 cup almond flour depending on the kind of cookie you want, more oatmeal flavour or not. These alternatives work great I have tested them. 🙂  I haven’t however tried skipping almond flour and only using oat flour so I can’t promise that works well for this recipe. 

**Good quality tahini is really important, it has to be the really nice and creamy kind that’s more mild in flavour. The cookies won’t turn out if you use bad quality tahini that is really solid and bitter unfortunately.