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Vegan Tahini Oatmeal Chocolate Chip Cookies
Vegan Tahini Oatmeal Chocolate Chip Cookies
Vegan Tahini Oatmeal Chocolate Chip Cookies
Vegan Tahini Oatmeal Chocolate Chip Cookies
Vegan Tahini Oatmeal Chocolate Chip Cookies cover
From the Cook
From the Cook
From the Cook
From the Cook
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Vegan Tahini Oatmeal Chocolate Chip Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2
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To make the flax egg, combine one tablespoon flaxseed meal and 3 tablespoons water, and allow to sit until ready to use.
3
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In a small bowl, combine the oat flour, rolled oats, baking soda, and salt.
4
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In a bigger bowl, whisk together the coconut sugar, melted coconut oil, tahini, flax egg, and vanilla.
5
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Fold the dry ingredients into the wet ingredients. Then, fold in the chocolate chips.
6
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Scoop two tablespoon sized balls and place two inches apart on the baking sheet. Flatten each ball of dough out slightly and top with additional chocolate chips, if desired.
7
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Bake the cookies for 8-10 minutes. Top with flaky sea salt and enjoy!

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Tips & Tricks (5)

  • Toast Your Oats First 🌾
    Lightly toast the rolled oats in a dry skillet for 2-3 minutes before adding to the dough to deepen their nutty flavor and improve texture in the final cookie.
  • Bloom Your Flax Egg 🥚
    Mix ground flaxseed with water and let sit for 5 minutes before adding to your wet ingredients—this allows proper binding and creates a sturdier cookie structure that won't crumble.
  • Chill Dough for Better Shape 🧊
    Refrigerate your dough for at least 30 minutes before baking to prevent excessive spreading and achieve thicker, chewier cookies with defined edges.
  • Balance Tahini's Bitterness ⚖️
    Use raw tahini rather than roasted to avoid overpowering bitterness, and pair it with slightly extra vanilla extract to complement its earthy notes.
  • Underbake for Chewiness 🍪
    Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the baking sheet and develop a perfect chewy-crispy texture.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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