These tahini oatmeal cookies are soft, chewy, and filled with coconut and big chocolate chunks. They will quickly become your new favorite healthy cookies! Made without eggs, butter, or wheat flour, this recipe is vegan and gluten free.

Tahini oatmeal cookies with coconut and chocolate chunks - Daisybeet

Your new favorite cookie recipe

Cookies are one of the best desserts ever. I love pretty much all types, from chocolate chip to oatmeal raisin to peanut butter. While a simple cookie recipe is amazing, sometimes you want a cookie packed with lots of delicious mix-ins.

These tahini oatmeal cookies are just loaded with chewy oats, shredded coconut flakes, and big dark chocolate chunks. Each bite is such a treat!

Tahini oatmeal cookies with coconut and chocolate chunks - Daisybeet

What’s in these tahini oatmeal cookies?

Here are the main ingredients you need to bake up a batch of these cookies:

Tahini oatmeal cookies with coconut and chocolate chunks - Daisybeet

What is tahini?

Tahini is a creamy paste made from ground sesame seeds. The texture is similar to creamy, natural peanut butter, but it’s a little thinner. It has a savory, nutty flavor, and is a common ingredient in hummus.

Tahini is a good source of healthy unsaturated fat. It also contains certain vitamins and minerals, including phosphorus and manganese, as well as antioxidants.

When used in baking, tahini replaces the need for added fat from butter or oil. It’s also sticky, so it helps ingredients in baked goods bind together.

Tahini oatmeal cookies with coconut and chocolate chunks - Daisybeet

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Tahini Oatmeal Cookies with Coconut and Chocolate Chunks (Vegan, Gluten Free)

These tahini oatmeal cookies are soft, chewy, and filled with coconut and big chocolate chunks. They will quickly become your new favorite healthy cookies! Made without eggs, butter, or wheat flour, this recipe is vegan and gluten free.

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 1820 cookies 1x
  • Category: dessert
Scale

Ingredients

  • 2 tbsp flax meal
  • 6 tbsp warm water
  • 1/4 cup maple syrup
  • 1 cup tahini
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened shredded coconut
  • 4 oz dark chocolate baking bar, chopped into chunks

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together flax meal and warm water to form flax eggs. Let sit for 2-3 minutes so it can thicken a bit.
  3. Add maple syrup, tahini, and vanilla extract to the bowl. Stir to combine.
  4. In a separate bowl, mix together oats, oat flour, salt, baking powder, and brown sugar.
  5. Add dry ingredients to wet and mix.
  6. Stir in coconut and chocolate chunks. The dough will be quite sticky.
  7. Scoop heaping tablespoons of cookie dough and form into balls. Gently press down to flatten each ball a little on the baking sheet.
  8. Bake cookies, one sheet at a time, on the middle rack of the oven for 10-12 minutes. Cookies will be lightly golden brown when done.
  9. Let cool completely before moving the cookies, or else they may break apart.

Notes

  • Store in an airtight container at room temp or in the fridge.
  • You can sub creamy natural peanut butter or almond butter for tahini for similar results. Please note I have not tried this myself, and the flavor will be slightly different.

Keywords: tahini oatmeal cookies, vegan, gluten free

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Tahini oatmeal cookies with coconut and chocolate chunks - Daisybeet