Looking to whip up a batch of irresistible vegan cookies that are both wholesome and delicious? These Vegan Oat-Tahini Cookies! Imagine the nutty flavor of tahini paired with sweet dates and toasty oats. Whether you’re sharing these cookies with friends at a gathering or simply treating yourself to a cozy afternoon snack, this recipe is sure to delight your taste buds. Plus, it’s vegan-friendly and gluten-free, making it a crowd-pleaser for all to enjoy.
Let’s dive in and bake up a batch of these delightful cookies together!
Why You’ll Love This Recipe:
- Nutritious Ingredients: These cookies are packed with wholesome ingredients like oats, almonds, tahini, and dates, making them a healthier treat option.
- Vegan and Gluten-Free: Suitable for those following a vegan or gluten-free diet, these cookies are made without dairy or wheat flour.
- Quick and Easy: With minimal prep and baking time, these cookies are perfect for satisfying a sweet craving in a short amount of time.
- Customizable Flavors: Adjust the sweetness and add-ins to suit your taste preferences. Experiment with different nut or seed butters for unique variations.
Ingredients and Purchasing Tips:
- Rolled Oats: Choose certified gluten-free oats if you have gluten intolerance. Look for oats that are organic and sustainably sourced.
- Raw Almonds: Opt for unsalted, raw almonds to control the sodium content in your cookies. Buying in bulk reduces packaging waste.
- Hulled Tahini: Select high-quality, organic tahini made from hulled sesame seeds. Check the ingredient list to ensure it contains no added oils or sugars.
- Medjool Dates: Choose large, soft Medjool dates for natural sweetness. Organic dates are preferable if available.
Frequently Asked Questions:
- Can I use other nut or seed butters instead of tahini? Yes, you can substitute tahini with other nut or seed butters like almond butter or sunflower seed butter if desired. Each will lend a slightly different flavor profile to the cookies.
- How do I store these cookies? Store the cooled cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, keep them in the refrigerator for up to a week.
- Can I omit the baking powder? The baking powder helps give the cookies a bit of lift and a softer texture. If you prefer denser cookies, you can omit the baking powder, but the texture may be slightly different.
- What can I use instead of raw almonds? If you have allergies or prefer a different flavor, you can substitute raw almonds with raw cashews, walnuts, or pecans in the same quantity.
- Can I customize these cookies with additional mix-ins? Absolutely! Feel free to add chocolate chips, dried cranberries, shredded coconut, or chopped nuts to the dough for added texture and flavor variations.
Tips and Tricks:
- Adjust Wet Ingredients: Depending on the texture of your dough, you may need to add more or less of the wet ingredients (tahini, dates, and optional maple syrup) to achieve the desired consistency. The dough should hold together well without being too sticky.
- Enhance Binding: If you prefer less crumbly cookies, consider adding extra binders such as a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or a chia egg (1 tablespoon chia seeds + 3 tablespoons water). Mix the binder and let it sit for a few minutes before adding to the dough.
- Adjust Sweetness: If you desire sweeter cookies, increase the amount of dates or add a bit more maple syrup to the dough. Taste the dough before shaping into cookies to ensure it’s sweet enough for your liking.
- Shape Cookies Carefully: Since the cookies will not spread or change shape during baking, shape them into cookies of your desired size and thickness before placing them on the baking sheet. You can press a fork indent into each cookie for decoration if desired.
- Allow Cooling Time: Let the cookies cool on the baking sheet for at least 15 minutes after baking. They can be quite delicate and crumbly when warm, so this resting period helps them firm up and become easier to handle.
Why make cookies from scratch? Why not!
Apart from the utter satisfaction of that freshly baked cookie aroma drifting throughout your home, there’s some earth based pros to whipping up these bad boys!
- Reduce Packaging Waste: By making homemade cookies, you can reduce the use of packaged snacks and single-use wrappers, contributing to less overall waste.
- Use of Whole Ingredients: Using whole ingredients like oats, nuts, and seeds minimizes reliance on processed and packaged foods, promoting a more sustainable approach to snacking.
- Supports Plant-Based Eating: Incorporating plant-based ingredients like tahini and dates into your snacks reduces the environmental impact associated with animal agriculture.
- Minimize Food Waste: Use leftover nuts, seeds, and tahini from other recipes to make these cookies, reducing food waste in your kitchen.
- Encourages DIY Mindset: Making your own cookies encourages creativity in the kitchen and empowers you to create delicious treats with minimal environmental impact.
Enjoy baking these wholesome Vegan Oat-Tahini Cookies and feel good about indulging in a delicious treat made with nourishing ingredients!
Vegan Oat Tahini Cookies
Ingredients
- 1 cup Rolled Oats (Blended fine (or use oat flour) )
- 1/2 cup almond flour ((Blended almonds is fine too))
- 3/4 cup Tahini (Hulled)
- 1/2 tsp Vanilla extract
- 1/4 cup Maple syrup
- 1/2 cup mejool dates (pitted)
- 1/2 tsp Baking powder
- pinch Sea salt
Toppings
Instructions
- Pre-heat oven to 180 degrees C.
- Place oats, salt and baking powder and almonds/almond flour into your food processor or blender. Blend until a flour like consistency.
- Now add in your wet ingredients – vanilla, tahini and maple syrup.
- Blend until dough like. Add in more or less wet ingredients as needed.
- Shape into cookies and place on a parchment paper or silicone mat-lined baking sheet. The cookies will not change shape during baking so be sure to shape them into cookies beforehand. You can press a fork indent into them prior to baking if you desire. You can also dip and press in sesame seeds into half the cookies before baking if you wish, you can also do this after baking.
- Bake for 10-15 minutes and let cool on for 15 minutes before handling. They can be quite crumbly so make sure not to skip this step!
Notes
Tip: If you choose to decorate your cookies with sesame seeds after baking you can use just a dash of plant milk to make them stick if you’re finding it tricky to do so. You can also brush on maple syrup to help them stick as an alternative too.
