These delicious oatmeal cookies have a nice tropical flavor and are so easy to make. They are great as a sweet treat, snack or even breakfast! The dried pineapple caramelizes while these cookies bake and are complemented by the slight tartness of the freeze-dried strawberries. Each bite of this cookie has sweet pineapples, strawberries and white 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. Bonus: these cookies are vegan refined-sugar free AND gluten-free! If you're more of a chocolate person, check out my Oatmeal Cookies with Tahini, Dates + Chocolate Chunks.
Ingredients
- 1 ½ cups old fashioned oats
- ¾ cup oat flour
- 1/3 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
- 1 tbsp tahini
- 1/3 cup + 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- ½ cup chopped dried pineapple
- ½ cup freeze dried strawberries, broken into smaller pieces
- ½ cup white chocolate chips (dairy-free + sugar-free versions are available like Lily’s or Pascha)
Instructions
- 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 and vanilla extract.
- Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dried pineapple, freeze dried strawberries and white chocolate chips.
- 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.
- Press the cookies down gently, adding some extra white chocolate chips into the tops if you like.
- 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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