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Vegan Chocolate Chunk and Tahini Oatmeal Cookies Stack

Vegan Chocolate Chunk and Tahini Oatmeal Cookies

by Laura Harshbarger
Delicious Vegan Chocolate Chunk and Tahini Oatmeal Cookies that have ALL of the flavor and are both vegan and gluten-free! Hearty oats, coconut sugar, chocolate chunks and flaky sea salt come together for a perfect healthier cookie!
5 from 4 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Dessert
Servings 9


  • 2 tablespoons ground flax seeds
  • 5 tablespoons warm water
  • ¾ cup coconut sugar
  • ½ cup stirrable tahini (see recipe notes)
  • ¼ cup virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 cup rolled oats
  • cup gluten-free flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup chocolate chunks
  • Flaky sea salt (optional, to taste)


  • Preheat oven to 350°F. Line a large baking sheet with a reusable silicone liner or a sheet of parchment paper.
  • In a medium bowl, combine 2 tablespoons ground flax seeds with 5 tablespoons warm water to make your flax “eggs.” Let rest for 3 to 5 minutes. In the meantime you can measure out your other ingredients.
  • To your flax “eggs” add 1/2 C tahini, 3/4 C coconut sugar, 1/4 C melted coconut oil, 2 tsp vanilla extract and stir to combine.
  • Add 2/3 C gluten-free flour, 1 cup rolled oats, 1 tsp baking powder, 1/4 tsp fine sea salt and stir to combine.
  • Add 1 cup chocolate chunks and stir to combine.
  • Measure the dough in 1/4 C scoops, roll into a ball and place on your baking sheet. Flatten out each cookie by pressing them with your hand. The shape and thickness that you make them will be how they end up. They do not spread very much on their own.
  • Make sure your oven has reached 350°F. An inexpensive oven thermometer can help ensure your oven is at the correct temperature. Place the cookies in your preheated oven for 16 minutes. When done, remove from oven, let rest for 5 minutes on the baking sheet, and move them to a cooling rack. Once the cookies are completely cool, place them in an airtight container. Store in a sealed container on the counter for up to 3 days. They can also be frozen for up to 3 months.



Tahini is just ground sesame seeds. You can find it in grocery stores in the nut butter section. I find that grocery stores with a good natural section usually have the best options. You want a somewhat runny tahini, and not one that is solid and hard; it needs to be stirrable. I recommend that you do not buy Joyva brand of sesame tahini. This brand is commonly found in most stores, however, it is much too hard to stir into a recipe. You will notice that most brands of tahini will have a layer of oil at the top. Make sure you stir it well before measuring out what you need for this recipe.
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