Tahini Oatmeal Cookies

Vegan, gluten-free, low in refined sugar… and insanely delicious? YAS please. The original Quaker Oats oatmeal cookie recipe was the one that I personally grew up on (and probably have made myself about 100 times), but I made it my mission this month to find the best option that felt a little bit less, well, unhealthy, while still being desirable and packed with cookie flavor. This recipe, courtesy of one of my favorite food blogs Broma Bakery, fits the bill entirely. I shared this recipe with a friend, who immediately devoured them and hit me up for the recipe the next day so she could make them herself. I used organic tahini and a high-quality dark chocolate bar that I chopped up myself, as opposed to chocolate chips, which tend to have a lot of other not-so-nice ingredients. I also made the cookies smaller, which I personally prefer. The recipe states that it makes a dozen, but I got 18 cookies out of it when keeping them bite-size.

Vegan Oatmeal Tahini Chocolate Chunk Cookies

Makes one dozen cookies




  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 3 tablespoons almond flour
  • 4 oz dark chocolate, chopped into chunks
  • 3 dates, chopped




Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large mixing bowl, mix the tahini, maple syrup and vanilla extract together until combined. Add in the oats, almond flour, salt, cinnamon, dates and chocolate and mix until everything comes together. Let the batter sit for 10 minutes to thicken.

Using your hands, scoop out the batter onto the lined baking sheet into little balls. Flatten the cookies slightly with your palm. Bake for 10-12 minutes or until the edges are golden brown. The middle of the cookies should still be pretty raw (they’re vegan!). Do NOT over bake, you want them to be chewy and gooey in the middle.


Original recipe can be found here.



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