Why do these Tahini-Oatmeal & Chocolate Chunk Cookies need to rest in the fridge?

Resting the cookie dough for about an hour in the fridge allows the gluten-free flour and rolled oats to fully hydrate, resulting in a more tacky dough that bakes into a chewier cookie texture.

How can I ensure my cookies are chewy and not crumbly right out of the oven?

To achieve a truly chewy experience, it's crucial to wait a good 15 minutes after taking the cookies out of the oven before eating, as they tend to be a little crumbly straight away.

Can I substitute the tapioca starch or xanthan gum in this gluten-free recipe?

Tapioca starch and xanthan gum are essential for providing structure and binding in this gluten-free cookie recipe, so substitutions are not recommended for the best results.

What is the purpose of the coarse sea salt garnish?

Sprinkling a few granules of coarse sea salt on top after baking is optional but enhances the chocolate flavor and provides a delightful contrast to the sweetness of the cookies.

How should I store these Tahini-Oatmeal & Chocolate Chunk Cookies?

Once completely cooled, store these cookies in an airtight container at room temperature for several days to maintain their delicious chewy texture.

5 years ago

Tahini-Oatmeal & Chocolate Chunk Cookies
[Vegan, Gluten-Free]

KM By: Katia Martin

Author Bio

In her struggles with her health, Katia Martin has been exploring a wide variety of... Read More

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Tahini-Oatmeal & Chocolate Chunk Cookies

A close-up of golden brown Tahini-Oatmeal & Chocolate Chunk Cookies, studded with melted chocolate and sprinkled with coarse sea salt, on parchment paper.

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Tahini-Oatmeal & Chocolate Chunk Cookies

Dairy Free

Vegan

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies just rolls off the tongue. These are the best gluten-free, vegan oatmeal and chocolate chunk cookies ever!

Ingredients You Need for Tahini-Oatmeal & Chocolate Chunk Cookies [Vegan, Gluten-Free]

2 cups All-Purpose Gluten-Free Flour
4 tablespoon Tapioca starch
1/2 teaspoon Xanthan gum
2 cups Rolled oats
1/2 teaspoon Baking soda
1 teaspoon Baking powder
3/4 cups Chocolate chips or chunks + more for garnish
flax egg (2 tablespoons ground flax + 4 tablespoons water + 1/2 teaspoon Agar powder)
1/2 cups Coconut oil or vegan butter/margarine
cups Brown sugar
1/2 cups Tahini (sesame paste)
cups Maple syrup
2 teaspoon Vanilla extract
1 teaspoon ground cinnamon
1 tablespoon coarse sea salt (for serving)

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How to Prepare Tahini-Oatmeal & Chocolate Chunk Cookies [Vegan, Gluten-Free]

Preheat the oven to 325°F and line a baking sheet (or if you have 2) with parchment paper.
In a large bowl, mix in all your dry ingredients and mix till well combined.
In a small-sized bowl prepare your flax eggs mix and set aside for 1-2 minutes.
In a separate medium-sized bowl, cream your coconut oil or vegan butter/margarine, and sugar. Add your wet ingredients and flax egg and mix till well combined. Then add your dry ingredients and mix until all the batter is wet and sticky but not runny. It should be wet to the touch. If batter is too dry, add a tbsp or 2 of your milk of choice or until you have a tacky cookie dough. Let your cookie dough rest for about an hour in the fridge.
Spoon out the batter onto your baking sheet(s) I made my cookies wide and thick and used about a 1/4 cup of the batter for each cookie but make sure that you space them out so that they dont melt into each other. The recipe makes for approximately 15 cookies, so youll have to do them in batches; I put 6 cookies per cookie sheet. Flatten the cookies slightly with your palm and place some extra chips in the center for extra chocolatey goodness (optional). Bake for 16-20 minutes or until the edges are golden brown
Once you take them out of the oven make sure you wait a good 15 minutes before eating so that the ingredients have the time to work their magic and make it a more chewy experience. They tend to be a little crumbly straight out of the oven.
Sprinkle a few granules of coarse sea salt on top to garnish. Enjoy!