Enjoy the simple pleasure of these vegan gluten-free oatmeal cookies, made with just three wholesome ingredients. They're a nutritious snack, with the perfect texture and satisfying crunch.
About The Ingredients and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
Maple syrup is also my preferred natural sweetener throughout the majority of my baking and cooking.
However, I have also tested these cookies with agave nectar and date molasses and each time has been successful.
The only blaring difference is the coloring, and the taste did vary, however all cookies were delicious.
Tahini is a popular paste made from sesame seeds, I use it extensively throughout my recipes for both savory and sweet applications, as per the best vegan gluten-free sweet potato brownies.
I used a few tablespoons of tahini to combine with the maple syrup which works as a fabulous binding agent. This ingredient can easily be found at your local grocery store or buy tahini online.
Rolled oats are the primary ingredient.
Out of the quantity listed, I took out half a cup and turned it into rough oat flour using my spice grinder which took less than 5 seconds, you can use a high-speed food processor for this step, this was similarly done to the chocolate version of these cookies.
The best part of this recipe, aside from eating, is there's no need for any other type of flour, or gluten-free flour blends.
If you are gluten-free though, 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.
Optionally a little splash of vanilla extract would also be lovely in this recipe, I love using it in these vegan black sesame cookies too.
I also like to sometimes add some warm spices such as a mixture of cinnamon and nutmeg.
Storage
Once the oatmeal cookies have cooled to room temperature, store in an airtight container in the pantry for up to 1 week.
Once stored, they may turn soft and have a chewy texture after a few days, they can be made crunchy again, by placing them in the oven at 320F (160C) for 3 minutes and letting them cool again.
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 Gluten Free Oatmeal Cookies
Ingredients
Wet Ingredients
- ⅓ cup Maple syrup
- 4 tbs Tahini
Dry Ingredients
- 1¼ cups Rolled oats
- 1 pinch Sea salt
Instructions
- In a large mixing bowl, whisk together the maple syrup, tahini and sea salt until evenly combined.
- Take ½ cup of rolled oats and grind them in a spice grinder or high-speed food processor until a rough flour is formed. Add this to the wet ingredients along with the remaining rolled oats. Fold all the ingredients together until combined and the cookie batter has formed.
- Line a baking sheet with parchment paper. Use a cookie scoop (or a wet spoon) to drop the cookie dough onto the prepared baking sheet, making 8 even mounds. 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.
- Place each baking sheet in the middle of a preheated 356°F (180°C) fan-forced oven for 13-14 minutes until they turn golden brown. Let the 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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Regina
They look so crunchy and delicious and I have everything I need to make these. Can't wait to try! Thanks for the easy recipe!
Janelle Hama
Hope you enjoy them as much as we do!
Christine
4 tbsp is 1/4 cup. that's just a solid time saver for people that are going to spoon and scrape out tahini 4 times. can't wait to try this.