Tahini Coconut Oatmeal Cookies – Vegan, Gluten-Free

These Tahini Coconut Oatmeal Cookies are vegan, gluten-free and so chewy I almost wept with delight. I’d love it if you stuck around for my story, but I understand if you want to get to these soft, chewy, plant-based oatmeal cookies.

When I think gluten-free, I think of baking fails.

I’m not ashamed to admit I’ve had to turf more than one half burnt, half raw loaf of banana or zucchini bread. When you create your own recipes, you have to get used to a few flops.

Of course, when the successes come, you have to celebrate them like mad.

That’s why I did a little dance when I took the first batch of these vegan, gluten-free cookies out of the oven. They weren’t pasty and they didn’t remind me of sawdust – some of theΒ things people think of when they think gluten-free treats.

Apart from the occasional scoop of hummus, I don’t have a lot of experience with tahini.

If you’ve never tried it before, these may not be the cookie for you. Tahini has a very unique taste. If you’re not familiar with it, tahini is ground up, roasted sesame seeds. Basically, you’d get a jar of this if you picked off every sesame seed of every burger bun you’ve ever had and whipped them up in a food processor.

It’s really popular in the Mediterranean in countries like Turkey and Lebanon.

Tahini does not have the natural sweetness of other nut/seed butters. It’s a bit more bitter and needs other ingredients to coax out that toasty, rich sesame flavour.

That’s where the molasses and cinnamon come in. These flavours all work together for an interesting, different combination.

At first, I wasn’t sure how I felt. Then, I got addicted to the chewy texture and complex flavours of the cookie.

If you have some tahini fans in the house, they’ll flock to these cookies. If your kids go to a strict nut-free school – good news! This is an allergy-friendly dessert, made without nuts, dairy or gluten.

They also make a super hostess gift for your vegan friends!

I still have half a jar of tahini left and I’m not sure what to make next. Maybe a sweet meets savoury, creamy salad dressing? Mmm.

So many possibilities!

Makes 2 dozen cookies

1/2 cup unsweetened applesauce
1/3 cup coconut oil, melted
1/2 cup tahini
1/3 cup brown sugar
2 tbsp molasses
1 tsp salt
1 tsp cinnamon
1 pinch cloves
1 tsp baking powder
1/2 cup unsweetened, shredded coconut
1 1/2 cups gluten-free oats
1 cup gluten-free oat flour
Sesame seeds for garnish (optional)



1.Β Preheat your oven to 350ΒΊF. Line a cookie sheet with parchment paper.
2. Using a stand or handheld mixer, cream together applesauce, coconut oil, tahini, sugar and molasses. You can also do this by hand! The mixture will be somewhat chunky (ugh, sorry that word is awful).
3. Mix in salt, cinnamon and cloves.
4. Add the baking powder, coconut, oats and oat flour at the same time, stirring until totally combined. Drop by the spoonful onto your cookie sheet.
5. Bake for roughly 12 minutes or until they can be lifted with a turner without falling apart.
6. Store in a tightly lidded container and enjoy!

Comments are closed.