These tahini oatmeal monster cookies are so dreamy. They are quick to whip up when you just want fresh cookies for a sweet treat and they are so easy to make! I mean after all, quick and easy cookie recipes are the best kind of recipes.
These cookies are vegan, gluten free and refined sugar free! YASSSSS the trifecta, or that is what my parents always call it.
Besides being quick and easy to whip up, these are so customizable you can add whatever your sweet hearts desire! To keep it nut free, I would use a creamy sunflower butter, but peanut or almond butter would be just as dreamy! If you like crunchy cookies, add in chopped almonds or walnuts or even some type of crunchy chocolate (maybe some chocolate covered chia seeds, imjustsayin) Another deeeeeeelicious addition would be puffed quinoa. If you haven't used puffed quinoa to bake before, get some! It is so awesome and has the best texture!
Make them your own, or enjoy them as is! They will be delicious no matter what. I mean they are cookies after all.
PIN TO SAVE FOR LATER!
Tahini Oatmeal Monster Cookies (Gluten Free & Vegan)
These Tahini Oatmeal Monster Cookies are filled with all of the best things and super easy to whip up in a matter of minutes!
Servings: 12 cookies
Ingredients
- ¾ cup tahini or any nut or seed butter
- ¾ cup coconut sugar
- 3 ½ tbsp. almond milk
- 1 ½ tsp. vanilla
- 1 ½ cups oats
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- ½ teaspoon sea salt
- ⅓ cup raisins
- ⅓ cup dark chocolate or any chocolate candies
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the tahini, coconut sugar, almond milk, vanilla, cinnamon, ginger and salt to a mixing bowl and combine until well blended together.
- Add the oats, dark chocolate and raisins and mix until all ingredients are incorporated.
- Using a medium sized cookie scoop out the batter and then using the palm of your hand, lightly flatten cookies.
- Bake the cookies for 10 minutes and then let cool for 10.
Delicious cookies! I substituted the raisins with fresh dates. I will be making these many more times.
Note - you mention vanilla in the method, but not the ingredients list.
Hi Kristy! I love the idea of using dates! I will so be doing that next time I make them! It calls for 1 teaspoon vanilla. Thank you for pointing that out, will be sure to change the ingredient list!
When I didn't see the amount of vanilla specified in the recipe, I by chance used 1 teaspoon. Only after the cookies were in the oven did I see your comment. Thanks for the recipe! Super quick, easy & YUM. And they freeze nicely.
I will fix that in the recipe right now! Thanks for the reminder Tara! I am so glad you loved them! They are my go-to easy cookies!
Holy cow, these were so much better than I expected (no offense). I was inspired by a recipe in Food and Wine magazine to make Toffee-Apricot Oat Cookies and this popped up in my Pinterest feed at the perfect time. I used dried apricots for the raisins and dark chocolate with salted toffee for the dark chocolate . These reminded me of a chewy granola bar and I love them!
Hey Jana! Thanks so much for the sweet review! No offense taken! This combination sounds INCREDIBLE! What a fab idea! I am trying this out for myself!
Just made these this morning and omg, very good and filling!
These cookies were amazing! I subbed chopped dates for raisins, used water in place of almond milk and omitted the ginger. The are super soft, but still have the chewiness from the oats. And flavor was spot on. I let them set for about 25 minutes then ate one while it was still warm and it was awesome!!
Sounds like delicious substitutions!! So glad you loved!
Fantastic cookies! Thank you for sharing your recipe. Always mindful of sugar, I cut to 1/2 cup. I figured the raisins gave it added sweetness, and I used vegan extra-dark, unsweetened chocolate chips! Perfect for us!
Love that the lesser amount of sugar worked for you! I will definitely be trying that myself. So glad you loved!!
I substituted granulated and brown sugar for the coconut sugar since I didn't have any. I doubled the recipe and I added one egg for extra moisture since I am at altitude and baked goods tend to be dry. I used chopped dried apricots instead of raisins.
My cookies must have been smaller because I got twice as many as the recipe said, but they took a bit longer to cook, about 13 minutes.
They were delicious.
Yay! So glad they turned out so well Judy! Love the addition of apricots here - will be trying that asap 🙂