Oatmeal Chocolate Chip Cookies (Vegan, Dairy-free, Gluten free)
A good cookie is my weakness. I like my cookies to be chewy and soft, I don’t like a crispy cookie. I love a chocolate chip cookie and have good memories of eating cookies with a glass of milk, the only way I could consume any milk in my life.
Years later, and many breastfed babies later, I realized that I felt a whole lot better when I didn’t eat dairy (and their tummies were a lot happier). I did however often feel really sad about not being able to have a really good cookie that was dairy-free and had less sugar. I have found a few really good recipes, but usually, I was left to eat most of them because they tasted “healthy”.
Then I found THIS recipe by the Curious Chickpea. Tahini in a cookie? I was desperate and willing to try anything. And I fell in love. And not just for a dairy-free cookie, but just for a deliciously chewy cookie. It inspired me. Think of all the potential with tahini in a cookie.
So I tried to make a snickerdoodle. It wasn’t my favorite, but I want to revisit that idea sometime. After that fail, I decided to try something else. The family favorite cookie from Nana. So, I got to work.
I wanted it to be vegan, dairy-free and gluten-free (to satisfy the needs of some family members) but still feel indulgent and not “healthy”. There is sugar in this cookie, but a lot less than in the traditional recipe, and one day I might just try to make it refined sugar-free.
Hopefully, you will feel the same way I did, when I found I could make a delicious dairy-free cookie with tahini.
NOTES: Tahini is not all created equal, make sure you mix it well before you measure it out and use it, If your tahini seems stiff, omit the extra tbsp of flour. If your mixture seems really oily, add an extra tbsp or two of flour.
Gluten-free flour can also be hit or miss, I have had some that tastes kind of gritty. I recommend King Arthur Flour gluten-free flour. Or if you are in Canada, I actually really like the President's Choice gluten-free flour.
Oat flour can be as simple as blending up some of your oats into a fine powder, I rarely buy oat flour.
Vegan Knock off Nana’s cookies
Makes about 24
Ingredients:
½ cup coconut oil (soft and creamy)
2/3 cup tahini (well mixed)
1/2 cup granulated sugar
½ cup packed brown sugar
1/3 cup plant milk
1 tsp vanilla
¾ + 1 tbsp cup oat flour
¾ + 1 tbsp cup gluten-free flour blend
3 tbsp arrowroot starch (or cornstarch)
1 tsp salt
½ tsp baking soda
½ tsp baking powder
1 1/3 cup gluten-free rolled oats
¾ cup unsweetened coconut
1 ½ cup dairy-free chocolate chips, or your favorite chocolate bar chopped up (I like to reserve ½ cup to press into the top of the cookies before they bake.
Directions:
1. In mixing bowl, combine coconut oil, tahini, and sugars. Mix for 1 minute.
2. Add plant milk and vanilla, mix until combined.
3. In another medium mixing bowl, whisk together flour, salt, baking powder, baking soda, arrowroot starch.
4. Add the mixed dry ingredients to the wet. Mix until just combined.
5. Add oats and coconut and chocolate. Mix until just incorporated. If the dough won’t stay together when squeezed, add 1 Tbsp more of flour.
6. Chill for about 20 minutes and preheat oven to 350º F.
7. Scoop and press top in chocolate if you want. The dough might be a little crumbly, but should stay together in a ball when squeezed. You can flatten it a little on the cookie sheet.
8. Bake for 11-13 minutes.
9. Cool on a baking sheet for 5 minutes before transferring to a cooling rack.
OATMEAL CHOCOLATE CHIP COOKIES (VEGAN, DAIRY-FREE, GLUTEN FREE)
Ingredients
- ½ cup coconut oil (soft and creamy)
- 2/3 cup tahini (well-mixed)
- 1/2 cup granulated sugar
- ½ cup packed brown sugar
- 1/3 cup plant milk
- 1 tsp vanilla
- ¾ + 1 tbsp cup oat flour
- ¾ + 1 tbsp cup gluten-free flour blend
- 3 tbsp arrowroot starch (or cornstarch)
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 1/3 cup gluten-free rolled oats
- ¾ cup unsweetened coconut
- 1 ½ cup dairy-free chocolate chips, or your favorite chocolate bar chopped up (I like to reserve ½ cup to press into the top of the cookies before they bake.
Instructions
- In mixing bowl, combine coconut oil, tahini, and sugars. Mix for 1 minute.
- Add plant milk and vanilla, mix until combined.
- In another medium mixing bowl, whisk together flour, salt, baking powder, baking soda, arrowroot starch.
- Add the mixed dry ingredients to the wet. Mix until just combined.
- Add oats and coconut and chocolate. Mix until just incorporated. If the dough won’t stay together when squeezed, add 1 Tbsp more of flour.
- Chill for about 20 minutes and preheat oven to 350º F.
- Scoop and press top in chocolate if you want. The dough might be a little crumbly, but should stay together in a ball when squeezed. You can flatten it a little on the cookie sheet.
- Bake for 11-13 minutes.
- Cool on a baking sheet for 5 minutes before transferring to a cooling rack.