Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp ground flax
- 1 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup chopped dates
- 1/2 cup chopped chocolate
Instructions
- Preheat your oven to 350°F. If you don’t have oat flour on hand, blend oats in a blender until finely ground to make your own oat flour.
- In a large bowl, combine rolled oats, oat flour, baking powder, salt, and ground flax. Mix well and set aside.
- In a separate bowl, whisk together tahini, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the chopped dates and chocolate chunks until evenly distributed throughout the dough.
- Using a cookie scoop, form dough into balls and place them on a parchment-lined baking sheet. Flatten each ball slightly with the palm of your hand.
- Bake for 12 minutes, then allow the cookies to cool for 5 minutes before transferring them to a cooling rack or plate to cool completely.
- Enjoy your delicious Vegan Tahini Chocolate Chip Cookies!
Notes
- Store the cookies in an airtight container at room temperature for up to 4-5 days.
- For the best texture and flavor, use a smooth, runny tahini.
- Feel free to use your hands to mix the ingredients thoroughly if necessary.