The Best Vegan Oatmeal Cookies With Tahini
Delicious gooey vegan oatmeal cookies with tahini that are packed with a lot of benefits and is ‘croquant’ from the outside.
Let’s be honest. Kids love cookies. As a matter of fact, we all love cookies. But because like me it is your lifestyle or maybe for a change you want delicious AND healthy cookies too, your search ends here with my best vegan oatmeal cookies with tahini. Yes, I have made them with some wonderful tahini paste (so nutritious and tasty) and without any refined sugar ! Because I like to boost all type of food with the GOOD ingredients, cookies included. Isn’t it magic ?
Why you’ll adore these vegan oatmeal cookies
- A delicious recipe, easy to make (no chilling required). Kids approved.
- Dairy and egg-free, entirely plant-based, these cookies are also gluten-free if you go for gluten-free oats in this recipe. You’ll decide what you prefer.
- Simple and healthy ingredients you probably have at home: banana, oat flakes, tahini paste, maple syrup and dark chocolate chips or chunks of dark chocolate.
- Want a swap: Tahini can be replaced by any nut butter.
- Protein addict? Add any protein powder in this recipe, and you’ll get an extra protein addition (on top of the protein you have from the Tahini or nut butter).
Vegan oatmeal cookies recipe ingredients
- Bananas: the ripest they are the sweetest will your cookies be. If I say ripe, it is also because you’ll have to mash the bananas with a fork, it will be much easier when they are ripe.
- Oat flakes: small or medium flakes work nicely. You might want to go for the gluten-free oat flakes.
- Tahini: this is my secret ingredient in this recipe, for the taste and for its wonderful benefits. But you could replace it by any other nut butter for a change.
- Maple syrup: this is optional, especially if your bananas are ripe enough. So adjust to your taste. I like to go for coconut sugar instead of maple syrup too.
- Vanilla: you can go for the extract, but if you can, I would use the fresh vanilla stick for a delicious vanilla taste.
- Salt: a pinch of Himalayan salt into the dough (and some to sprinkle on top) works well to balance the flavors.
- Chocolate chips or chunks: pick the chocolate brand that is your favorite, preferably vegan and with organic ingredients. I love Vivani or Auro chocolate.
This vegan cookie recipe can’t be simple?!
It is a very very simple cookie recipe. I promise.
STEP 1
In a large mixing bowl, mash well the bananas with a fork until smooth. Add the oat flakes and the tahini paste. Add the maple syrup, the vanilla pod and a pinch of salt. You will have to mix it well until fully combined.
STEP 2
Fold in the chocolate chips or chunks of chocolate into the batter without over-mixing. And, shape the cookies using an ice cream scoop onto the baking sheet. Using a fork (or your hands), flatten slightly the cookies and make sure the dough sticks well together(especially the borders).
STEP 3
Finally, bake them in the oven for 17-20 minutes or until golden brown around the edges. Let them cool down before enjoying!
Are these delicious vegan cookies gluten-free?
If you go for gluten-free oats and you can eat oats, this cookie recipe can be totally gluten-free. It’s a winner recipe.
Tip on how to do beautiful healthy cookies
An ice cream scoop is the best way to scoop out the dough. Then you simply place it on your parchment paper and flatten it with your hands or with a fork. Don’t hesitate to use your hands and round properly the cookies on the edges. These cookies are about 1cm thick (or less) and their chewy texture makes them incredibly satisfying (be aware that these delicious vegan cookies in this recipe don’t expand).
You could use 2 spoons instead of an ice cream scoop and shape your cookies, using your hands.
Extra tip regarding the ingredients of these healthy oatmeal cookies
Using high-quality ingredients will be part of satisfying properly any cookie cravings. It will make delicious homemade and healthy cookies.
For my tahini paste, made of sesame seeds, I always look for organic tahini and I can buy unhulled tahini sometimes too. If the sesame seeds are unhulled, the husk is still there and they will contain more fiber. I found that unhulled tahini tastes nuttier and stronger.
Regarding the vanilla, I always bring my fresh vanilla pods from where I have been traveling and my family can definitely taste the difference while I am using a pod or some vanilla extract. So far, my best vanilla pods soft and pliable were from Mauritius with an amazing aroma.
No more Tahini ?
Tahini is made of sesame seeds, blended into seed butter and it is high in nutrients. If you run out of tahini paste, it is not a problem at all.
- Replace it with some nut butter. Cashew butter is frankly a great one for this recipe and it is still a HUGE winner recipe!
- Want high-protein nut butter, then go for peanut butter. The taste is also fabulous.
- If you just want a change, go for almond butter too. So nutty and packed with healthy fats.
This vegan oatmeal cookies recipe is one of my favorites at home, whatever seed or nut butter we use. We do it all the time, even the kids know the recipe by heart.
More vegan or plant-based cookie recipes to try next?
If you want to try more vegan cookies or biscuits recipes:
- chocolate chia cookies recipe
- cinnamon star cookies
- espresso coconut cookies
- pumpkin seeds matcha cookies
- vegan vanilla cookies.
They all are very tasty and packed with vitamins to kick off your day. Finally, these plant-based recipes are easy and I find all the ingredients here in Bahrain.
Healthy Best Vegan Oatmeal Cookies and…
Gooey, yummy, a ‘I want more’ feeling !
– Healthy greetings from Laetitia –
The Best Vegan Oatmeal Cookies With Tahini
Ingredients
- 2 ripe bananas, (normal size)
- 1 Β½ cups oat flakes (small or medium), (preferably gluten-free)
- Β½ cup tahini paste
- 2 tbsp maple syrup, (optional) or coconut sugar
- 1 vanilla stick (or 1 tsp of vanilla extract)
- 1-2 pinches Himalayan salt (more for sprinkling), (optional if you don't have salt in your diet)
- 2-3 tbsp dark chocolate chips or chunks of dark chocolate, (organic if possible)
Instructions
- Preheat oven to 200C (fan).
- Line a baking tray with baking paper. Set aside.
- Take a large bowl and mash the 2 bananas with a fork until very smooth.
- Add oat flakes, tahini paste, maple syrup (if desired).
- Add vanilla extract or cut a vanilla pod into halves, scrap the vanilla seeds (the inside), and add it to the mixture along with a pinch of salt.
- Mix well the whole batter until it is totally well combined. Add the chocolate chunks and mix again.
- Scoop out the batter with an ice cream scoop maker and place each dough balls evenly on your prepared baking paper.
- Flatten each dough balls slightly with your hands or with a fork, making sure they are roundish.
- Reduce oven to 175 and bake them for approximately 17 to 20 minutes maximum or until golden brown on the edges and on the top (I like to keep a gooey texture though). *
- Take them out, add some salt flakes if desired and let them cool down properly as they will firm up. Enjoy them the same day or keep them in an airtight container for up to 1 week.
