Yield: 8
The Best Vegan Oatmeal Cookies With Tahini
A simple recipe for vegan cookies. I like to use tahini but you could easily swap it for any other nut butter of your choice. A healthy recipe perfect for the whole family ! You will be able to make 8 to 10 cookies.
Ingredients
- 2 ripe bananas, (normal size)
- 1 ½ cups oat flakes (small or medium), (preferably gluten-free)
- ½ cup tahini paste
- 2 tbsp maple syrup, (optional) or coconut sugar
- 1 vanilla stick (or 1 tsp of vanilla extract)
- 1-2 pinches Himalayan salt (more for sprinkling), (optional if you don't have salt in your diet)
- 2-3 tbsp dark chocolate chips or chunks of dark chocolate, (organic if possible)
Instructions
- Preheat oven to 200C (fan).
- Line a baking tray with baking paper. Set aside.
- Take a large bowl and mash the 2 bananas with a fork until very smooth.
- Add oat flakes, tahini paste, maple syrup (if desired).
- Add vanilla extract or cut a vanilla pod into halves, scrap the vanilla seeds (the inside), and add it to the mixture along with a pinch of salt.
- Mix well the whole batter until it is totally well combined. Add the chocolate chunks and mix again.
- Scoop out the batter with an ice cream scoop maker and place each dough balls evenly on your prepared baking paper.
- Flatten each dough balls slightly with your hands or with a fork, making sure they are roundish.
- Reduce oven to 175 and bake them for approximately 17 to 20 minutes maximum or until golden brown on the edges and on the top (I like to keep a gooey texture though). *
- Take them out, add some salt flakes if desired and let them cool down properly as they will firm up. Enjoy them the same day or keep them in an airtight container for up to 1 week.
Notes
*Keep an eye on them as every oven is different.
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