These delicious oatmeal cookies are so easy to make and have the best texture (in my opinion) — crispy around the edges with a chewy center! They are super quick to whip up and are vegan AND gluten-free. They are great as a sweet treat, snack or even breakfast! I actually do not like dates on their own….but when you bake them in a cookie, they get soft and almost caramelized. Each bite of this cookie has some sweet dates and chocolate chips, while the tahini adds a nutty, salty undertone. If tahini isn’t your thing, or you don’t have any on hand, swap it for almond butter or whatever nut/seed butter you like.
- 1 ½ cups old fashioned oats
- ¾ cup oat flour
- ⅓ cup coconut sugar
- 1 ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- ¼ cup maple syrup
- 2 tbsp tahini
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ⅓ cup chopped dates
- ⅓ cup dark chocolate chunks
- Preheat oven to 350° F. Line 2 sheet pans with parchment paper.
- In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
- In a large bowl, combine the dry ingredients — oats, oat flour, coconut sugar, baking powder, baking soda and salt.
- In another bowl combine the wet ingredients — flaxseed egg, maple syrup, tahini, coconut oil vanilla and almond extract.
- Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dates and chocolate chunks.
- Place dough in the fridge to setup for 30 minutes (do not skip this step).
- Use a portion scoop to scoop dough onto the prepared sheet pans.
- Bake for 10-12 minutes or until cookies are golden.
- Allow cookies to cool on the pan for 5 minutes before moving them to a wire rack and cool.
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