Vegan chocolate oatmeal cookies are pure joy, crafted from simple ingredients. They are a an easy treat, boasting a delightful texture and chocolate flavor.
I absolutely love these cookies, but unfortunately, they don't last long. Everyone devours them so quickly, it's as if I never baked them at all! I suppose that's not the worst problem to have, though.
These vegan tahini oatmeal chocolate cookies are part of a three-part cookie series I've created, which also includes chocolate chip oatmeal cookies and easy vegan oatmeal cookies. All of these cookies are gluten-free and flourless.
Ingredients Highlight and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
Maple syrup and tahini are the wet binders in this recipe. Tahini is an all natural sesame paste that tastes mildly nutty. I also use it in my amazing vegan gluten free sweet potato brownies. This ingredient can easily be found at your local grocery store or buy tahini online.
Rolled oats are the main ingredient, and whilst oats are naturally gluten free, it's a good idea to make sure that you use certified gluten-free oats, as most oats are handled in a facility handling other gluten-containing foods.
Half of the oatmeal quantity listed in the below recipe card, is turned into rough oat flour using a spice grinder which took less than 10 seconds, you can use a high-speed food processor for this step or just use oat flour. The combination of oat flour and rolled oats creates the perfect cookie texture.
I melt vegan chocolate chips into the warmed maple syrup and tahini. If you're using a chocolate block, break it into smaller pieces to help it melt faster. I prefer sugar-free, plant-based chocolate chips or dark chocolate chips, but feel free to experiment with different types to find your favorite.
A dash of vanilla extract or vanilla straight from a pod can be used, which I have also used in these black sesame cookies.
Storage
Once the cookies have cooled to room temperature, store in an airtight container in the pantry for up to 1 week.
To freeze, place them into a freezer-safe container or reusable freezer bag and keep in the freezer for up to 3 months. To defrost, simply place the frozen cookies onto a parchment paper lined baking sheet and bake for roughly 3 minutes in an oven at (320F) 160C to refresh the vegan cookies.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegan Chocolate Oatmeal Cookies
Ingredients
Wet Ingredients
- ⅓ cup Maple syrup
- 5 tablespoon Tahini
- 1 teaspoon Vanilla extract or vanilla bean scraping
Dry Ingredients
- 1½ cups Rolled oats old fashioned oats
- 1 pinch Sea salt
- ¼ cup Chocolate chips + extra for finishing (dairy free)
- ⅛ cup Cocoa Powder
Instructions
- Take ¾ cup of rolled oats and grind them in a spice grinder or high-speed food processor until it turns into a rough oat flour, this takes less than 10 seconds. Add this along with the remaining ¾ cup of rolled oats and the cocoa powder into a large mixing bowl and combine them evenly.
- In a small saucepan over low heat, whisk together the maple syrup and tahini for about 90 seconds to warm it up. Turn off the heat then add the chocolate chips and whisk until all melted. Whisk in the vanilla and salt.
- At the wet ingredients to the wet ingredients and fold everything together until combined and a sticky cookie batter has formed.
- Line two cookie sheets with parchment paper. Use a cookie scoop (or a wet spoon) to drop the cookie dough onto the lined baking sheet, making 8 even mounds (4 per cookie sheet). Wet the back of the spoon and flatten each cookie dough into a round disc, approximately ¼ inch (½ cm) thick. Leave a 2-inch (5cm) gap between each cookie. Top each cookie with additional chocolate chips by gently pressing them in.
- Place each baking sheet in the middle of a preheated 356°F (180°C) fan-forced oven. The baking time will differ - for crispy cookies bake for 12-13 minutes, and for a chewy texture bake cookies for approximately 8-9 minutes. Let the chocolate chip oatmeal cookies cool for 5 minutes (they will still be slightly soft straight out of the oven) before transferring them to a wire rack to cool completely to room temperature.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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