cookies gluten free oats recipes tahini Jun 02, 2020

I was craving cookies so wanted to come up with a really tasty recipe but one that is easy to make as well as being versatile for all sorts of dietary requirements such as gluten free, dairy free, vegan, and nut free. I think I’ve nailed it, but I’ll let you be the judge ;)

Once cooled these are crunchy on the outside and soft in the middle. Word on the street is if you store them in a glass container (and don’t fully seal the lid) they will remain crunchy. I stored mine in a glass container fully sealed and they went soft but I didn’t mind as they are still just as delicious!

Makes 12


1 ½ cup oats (blitzed into a flour) / use GF oats or quinoa flakes for GF

¼ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1/3 cup sugar (raw/coconut/brown)

1 teaspoon vanilla extract

1 tablespoon tahini or almond/peanut butter

5 tablespoons milk (any kind - I used rice milk)

1/3 cup dark chocolate chips or chopped chocolate (use dairy free/vegan if required)  


Preheat the oven to 180⁰C. Combine the oat flour with the salt, baking soda, baking powder and sugar and mix well. Add the vanilla, tahini, milk and chocolate to the dry mix and combine well. If your mix is a bit dry, just add some more milk 1 tablespoon at a time until it;s more of a cookie dough consistency.

Lay a sheet of baking paper on a cookie tray and then spread out tablespoons of mixture evenly across the tray before baking for 15 minutes (squish them down a bit if you prefer a flatter cookie). Leave to rest on a rack for 10 minutes.

After more Snack Recipes?


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