Vegan Salted Tahini Chocolate Chip Oatmeal Cookies

GFF Magazine

Sesame tahini and maple syrup give these soft, chewy cookies a rich, buttery flavor, while earthy oat flour and rolled oats add a bit of heft. Small changes make a big difference here, so be sure to measure the ingredients carefully. These are best warm out of the oven but will keep up to 3 days airtight at room temperature. This recipe comes to June from award-winning author, blogger and photographer Alanna Taylor-Tobin’s regular column on alternative, gluten-free flours for GFF Magazine.

Prep Time — 20 min
Cook Time — 20 min
Servings — 10

GFF Magazine

GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.

Ingredients

  • ½ cup tahini

  • 7 tablespoons maple syrup

  • 3 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • ½ cup oat flour

  • 3 tablespoons sweet rice flour

  • ¾ teaspoon baking soda

Tools

  • ice cream scoop

  • strainer

  • whisk

  • parchment paper

  • measuring cups

  • measuring spoons

  • large bowl

  • spatula

  • June Pan

  • liquid measuring cup

  • cooling rack

  • June Oven