Looking for a feel-good treat that doesn't rely on refined sugar?

These Tahini Oatmeal Chocolate Chip Cookies are naturally sweetened with maple syrup and come together with simple, whole-food ingredients—no dairy, no gluten, and no guilt.

Tahini gives these cookies a rich, nutty flavour while adding healthy fats and a dose of calcium, iron, and magnesium. Combined with oats and almond flour, you get a fibre-rich base that's easy on blood sugar and satisfying enough to keep you from reaching for a second (or third) snack later.

The best part? They're refined sugar–free. Instead of white sugar, these cookies are sweetened with pure maple syrup, which offers a more balanced way to satisfy your sweet tooth—without the blood sugar spike.

It's a treat you can feel good about—whether you're making a batch for after-school snacks, summer road trips, or your next potluck.

Ingredients

Wet Ingredients

  • ½ cup (130 g) room temperature tahini (such as Kevala, Sadaf, or Tarazi)
  • ¼ cup + 3 tablespoons (130 g) maple syrup (preferably Grade A dark)
  • 3 tablespoons (35 g) melted, cooled coconut oil
  • 1 teaspoon GF vanilla extract

Dry Ingredients

  • ½ cup (50 g) GF oat flour (such as Bob's Red Mill)
  • 3 tablespoons (30 g) GF sweet white rice flour (such as Bob's Red Mill, or sub GF AP flour)
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (70 g) GF old-fashioned rolled oats (such as Bob's Red Mill)
  • 4 ounces (115 g) coarsely chopped vegan bittersweet chocolate (preferably 65-75% cacao mass), plus some extra chunks for the tops
  • flaky salt such as Maldon, for sprinkling

Directions

  1. In a large bowl, whisk together the tahini, maple syrup, coconut oil, and vanilla extract until smooth and combined.
  2. Sift in the oat flour, sweet rice flour, baking soda, and fine salt and stir to combine. Stir in the oats and chopped chocolate.
  3. Scoop 1-inch diameter balls of dough (about 3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared baking sheets, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.
  4. Bake the trays one at a time, rotating halfway through for even baking, until the edges are pale golden and the centres are still soft, 8-10 minutes.
  5. Slide the cookies, parchment and all, off of the cookie sheet and onto the cooling rack to stop the baking.
  6. Repeat with the remaining cookies.
  7. Enjoy warm or let cool completely and store airtight for up to 3 days. The cookies are best the day of baking but will keep for up to 3 days airtight at room temperature.

Recipe from The Bojon Gourmet.

If you're looking for more support with your nutrition, contact one of our Naturopathic Doctor's or Holistic Nutritionist's for more information.