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Oatmeal Tahini Chocolate Chip Cookies | Bake to the roots

Oatmeal Tahini Chocolate Chip Cookies (gluten-free)

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  • Author: Bake to the roots
  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 45m
  • Yield: 24
  • Category: Cookies
  • Cuisine: American


Delicious and not too sweet (gluten-free) cookies made with sesame paste (Tahini), oats, almonds, and chocolate. Great combination!


1/2 cup (120g) tahini paste
1/2 cup (150g) maple syrup
1 tsp. vanilla extract
1 large egg
1 cup (100g) ground almonds
1/2 tsp. baking powder
1 cup (90g) rolled oats
1/2 tsp. salt
2.8 oz. (80g) semi-sweet chocolate, chopped


1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the tahini, maple syrup, and vanilla extract to a large bowl and mix until well combined. Add the egg and mix in. Add the sound almonds, baking powder, rolled oats, and salt to the bowl and mix in. Add the chopped chocolate and fold in. Use a cookie scoop or tablespoon to place dough portions (about 1 tbsp each) on the prepared baking sheet and bake for 12-15 minutes – the cookies should not look wet anymore but can be a bit soft in the center. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.


Enjoy baking!