Oatmeal Chocolate Chip Cookies (GF, DF, Refined Sugar Free)
Prep Time 5 minutes
Cook Time 12 minutes
Ingredients
- 1 egg
- 1/4 cup tahini
- 3 tbsp melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flax seed
- 1 cup gluten-free sprouted rolled oats
- 1/4 tsp cinnamon
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 cup chocolate chips (or chopped dark chocolate bar)
- 1/2 tsp flakey sea salt
Instructions
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Preheat oven to 350 degrees F.
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In a large mixing bowl, whisk together egg, tahini, maple syrup, coconut oil and vanilla extract.
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Fold in remaining ingredients, leaving 1/4 cup chocolate to the side.
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Using a cookie scoop or two spoons, divide dough into 12-13 cookies on a parchment paper covered cookie sheet. Add remaining chocolate to the top of each cookie.
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Bake for 11-12 minutes. Remove from the oven and sprinkle with another pinch of flakey sea salt and enjoy!
These look amazing! Any suggestions for an almond flour substitute?
Oat flour!
They look so great! I look forward to trying them out! Thank you for sharing ๐
Amazing!
Hi Rachel,
This recipe was amazing. I was just wondering how I can get the nutrition information for it.
Thanks!
Hi Rachael! Could the egg be subbed for a flax egg? Thanks!
Yes I can! I just made them with a flax egg ๐
These turned out amazing! Made a few subs: did half tahini and half almond butter, used cashew flour instead of almond, used vegan butter instead of coconut oil and used a flax egg. Turned out delicious, definitely my go-to cookie recipe now!
RACHAEL!!! you outdid yourself. These are next level! Just ate my first one and I gotta walk away or they will all be gone to quick! Thanks for the great recipe ๐
Awww!!! I’m so happy you love these, Colleen! xx
These are amazing and were SO easy to make! I substituted cashew butter instead of tahini and they taste like an amazing oatmeal cookie. The cookies are a little delicate (though maybe they’ll firm up when they cool down), which I blame on my very oily cashew butter. Next time I might add an extra TB of almond flour, but they are still FANTASTIC.
These look great! How long do they keep for at room temperature?
Have made these 3x now and they are literally INCREDIBLE!!!! Thanks Rachel ๐
These are wonderful! Have made them twice now!
Absolutely LOVE these cookies! Made them twice this week and my family can’t get enough!
I’m so so happy you love!! ๐
Can you substitute raisins for the chocolate? My father and I cannot have chocolate.
Can you substitute raisins for the chocolate? My father and I cannot have chocolate.
These are so good!! A great sweet treat that doesn’t hurt my stomach like regular cookies do. The little pinch of salt at the end is a gamechanger! I subbed almond butter for tahini and I think they came out a bit thicker than they would have with the original recipe. Still soft, but I balled the dough and they didn’t really flatten down to look like cookies- more like energy balls. Still eating my way through the batch at an alarming speed!
These are SO GOOD! I used 1 tbsp of honey rather than the maple syrup and they taste amazing. Thank you!
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These cookies were THE BEST!! So easy throw together when that midnight sweet tooth craving hits ๐ I also topped with peanut butter and that was just the icing on the cake!
Is the tahini a noticeable taste?
I could not taste the tahini when I made these!
I have a sesame allergy, do you have any suggestions for a substitution for tahini? thank you so much they look awesome
Oatmeal chocolate chip cookies have always been my absolute favorite cookie so I am so glad I found these! I subbed cashew butter for tahini and they turned out amazing. Canโt wait to make again soon!
These are incredible! I put a little less maple syrup and about 1.5 more tablespoons of almond flour and they are so delicious. Thank you so much for this recipe! Will definitely be my new go-to.
Oh. My. Goodness. Just pulled these from the oven, let them cool for a few, and tried one… my word, these are absolutely incredible!!! The texture is insane, so soft and fluffy. Wow wow wow! 10/10! And I will be making this time and time again. I followed the recipe exactly how written, except I didnโt have flax so I added a little extra almond flour. Turned out perfect!
I subbed the tahini for peanut butter and it was so good!! I made them for my 16-year-old boy friend that is gluten-free and even he loved them! Try dipping them in almond milk!!
These were absolutely amazing! I think I have already had half of them and they are boyfriend approved as well. New favorite go to cookies!
These are so good! I canโt have coconut at all so I subbed avocado oil, worked great! Seriously so good, donโt skip the sea salt on top!
I was craving a breakfast cookie this morning so I tried out this recipe. I didn’t have tahini so I subbed for almond butter and used raisins instead of chocolate chips. They came out tasty, not too sweet, and with a pleasant texture. Kind of crispy on the edges, but still soft and fluffy. Would make again! I baked for 12 minutes and ended up with 9 cookies.
I found the batter better tasting than the cookie. Not sure if my oats are too hearty? I used pb instead of tahini. Good flavor but dry.