oatmeal spice cookie

Chewy and lightly sweet and spicy, these vegan tahini oatmeal cookies are a perfect treat anytime and are especially nice during the holiday season! Easy, oil-free, and refined sugar-free, whip up a batch in less than 30 minutes!

Spiced Tahini Oatmeal Cookies

oat flour (Certified gluten-free if needed. See Notes.)

oats

baking soda

cinnamon

allspice

fine sea salt

¼ teaspoon freshly cracked black pepper (Medium grind)

cloves

nutmeg

stirred

coconut sugar (Sub light or dark brown sugar if desired.)

vanilla extract

maple syrup

non-dairy milk

Prep

Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.

In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 Tbsp of milk. Stir until smooth.

Combine

Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.

Form

Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.

Bake

Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.

Cool

Once cool, store in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.

These cookies are delicious and remind me of Chai tea, which I love. Thank you so much for this wonderful recipe!

I made these cookies today and added some semi-sweet dark chocolate chips to the recipe. These cookies are the best! Thank you for this lovely, easy and very tasty recipe.

These are my kind of cookies. I put a third of a cup of brown sugar and I used pumpkin pie spice instead of allspice because I didn’t have any. I love these cookies!

These look amazing! We will be trying them soon. Thanks for all your amazing recipes!

I love these cookies! I followed the recipe as written. After cooling, the cookies had a pleasing taste and crispness to them. The spices were subtle and not overwhelming. Enjoy them with vanilla ice cream!

In the words of my sister-in-law, these cookies "smell like Christmas." The spice on these is more than right, it's spot-on perfect! Love the use of the black pepper and allspice; we added some fresh grated ginger. Finally, the cookie that I've tried forever to make at home, and finally was able to! A few notes for the health-nuts out there: I replaced the sweeteners with 1/4 c. molasses, cut the tahini in half, and added in about 1/3c applesauce. It was a hit all the way around; I also like that this is a smaller batch that I can make just for me and enjoy without any guilt. Thanks a million, Lori!

I made these today and they are really interesting!! Found the time for my oven was 9-10 minutes or else they were too crunchy, but some may want that!! Melted a tiny bit of white chocolate and drizzled on top of one to try. Good both ways!!

Delicious!! Even better with the addition of chocolate chips.

Wonderful recipe! I make a lot of tahini based cookies and these are so different and delicious with all the warming spices. They'll definitely be a staple this fall and winter! thank you!

Beautiful cookie! Crunchy outside, chewy inside, wonderful mixture of flavors. Thank you for sharing! Xo

These were great in flavor profile and I like how it's gluten free. At  1/2C of sweetener, it was slightly too sweet for me, but that's just personal preference.  Great recipe!

Made these last Friday. Everybody loved them!

These are delish.  These cookies offer a blend of spices that I have not tasted before, never having ground pepper in a cookie, and the crisp factor was on point.  I tested two batches with different sugars.  In one batch, I used dark brown sugar and the other date sugar.  The dark brown sugar batch came out like the pictures here.  Both were delectable.  This recipe will be a great holiday cookie to share with friends and family, and it is s a solid oil-free vegan cookie recipe that I will use again. Highly recommend!

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Spiced Tahini Oatmeal Cookies

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