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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.

Scale

Ingredients

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

Keywords: tahini oatmeal cookies, vegan, gluten free