Easy oil-free, gluten-free, and refined sugar-free scones with tahini, oatmeal, and chocolate chips. Perfect with a warm beverage in the morning or evening!

Oatmeal Tahini Chocolate Chip Scones [Vegan]


Cooking Time




  • 1 cup gluten-free oat flour
  • 3/4 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • heaping 1/2 cup dark chocolate chips
  • 4 tablespoons "stiff" tahini
  • 3/4 cup coconut milk lite
  • 1 tablespoon unrefined coconut sugar
  • optional 1/2 cup dark chocolate, melted (for drizzling)


  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Mix the oat flour, oats, and baking powder in a medium bowl and toss to combine. Add in the tahini, coconut milk, and coconut sugar and mix to combine.
  3. Fold in the chocolate chips. You should have a thick dough-y ball.
  4. Spread the dough on a parchment lined cutting board and press into an 8" circle (see photo).
  5. Use a damp knife, cut the dough into 6-8 wedges. Leave the wedges in a circle and don't pull apart yet.
  6. Bake the scones for 15-17 minutes, then remove from the oven, recut the wedges (if necessary) and pull apart to separate. Bake for an additional 5-7 minutes, until golden brown and firm to the touch. Allow to cool completely before serving.
  7. Drizzle with optional melted dark chocolate. To do this, melted chocolate in a saucepan over low heat until liquified, then drizzle over scones in a zigzag pattern with a spoon.
  8. Store leftover scones at room temperature for 5-7 days or freeze for longterm storage.