Made with oatmeal, dark chocolate, coconut, and flaky sea salt, these salted tahini oatmeal cookies are full of healthy, better-for-you ingredients. They're gluten free and vegan.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Prepare the ingredients. First, make the flax "egg" by whisking together the flaxseed with 3 tablespoons of water. Let it sit until thickened while you gather the rest of the ingredients.
Whisk together the flax "egg," tahini, maple syrup, olive oil, and vanilla in a large bowl. In a separate bowl, combine the oat flour, oats, baking soda, cinnamon, and salt. Add the dry ingredients to the bowl with the wet ones, and stir with a rubber spatula until combined.
Fold in the chopped dark chocolate and coconut. Stir until everything is combined. The batter will be very sticky.
Use a spoon or ice cream scoop to form rounded tablespoons. Place them on the baking sheet about 2 inches apart. You may need to do 2 rounds of baking depending on the size of your baking sheet.
Bake for 12 to 15 minutes or until the edges of the cookies are very lightly browned. The centers will not look firm yet, but they will firm up while cooling. Sprinkle the cookies with flaky sea salt. Let the cookies cool for a couple minutes on the baking sheet before transferring to a wire rack to finish cooling.
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Notes
Use certified gluten free oats and oat flour if you need these to be strictly gluten free and vegan dark chocolate to ensure they are vegan.
Store cookies in an airtight container on the counter or in the fridge for up to 2 weeks. They taste best when eaten in the first few days. You can also freeze them for up to 6 months.