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Vegan Salted Tahini Chocolate Chip Oatmeal Cookies Gluten-Free Recipe

MAKES 10 LARGE COOKIES Small changes make a big difference here, so be sure to measure the ingredients carefully. You can have the batter mixed by the time the oven preheats and then it’s just minutes to cookie bliss. These cookies are best the day they’re baked but will keep up to 3 days airtight at room temperature.
Author Alanna Taylor-Tobin

Ingredients

  • 1/2 cup tahini (we like Sadaf brand)
  • 1/4 cup plus 3 tablespoons maple syrup, preferably Grade A dark
  • 3 tablespoons extra-virgin coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup gluten-free oat flour
  • 3 tablespoons sweet white rice flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup gluten-free old-fashioned rolled oats (we like Zego)
  • 3 ounces coarsely chopped bittersweet chocolate, preferably 65% to 70% cacao mass, plus more for the tops
  • Flaky sea salt, for sprinkling

Instructions

  1. Position a rack in the upper third of the oven and preheat to 375ºF. Line two large baking sheets with parchment paper.

  2. In a large bowl, stir together the tahini, maple syrup, coconut oil, and vanilla. Sift in the oat flour, rice flour, baking soda, and fine sea salt and stir to combine. Stir in the oats and chocolate.

  3. Scoop dough balls 1 inch in diameter (about 3 tablespoonfuls or a 24 spring-loaded ice cream scoop) onto the prepared baking sheets, spacing them 2 to 3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky sea salt. Bake one baking sheet at a time, rotating halfway through for even baking, until the edges are pale golden and the centers are still soft, 8 to 10 minutes. Slide the cookies, parchment and all, off of the baking sheet and onto a cooling rack to stop the baking. Repeat to bake and cool the remaining cookies. Enjoy warm or let cool completely.