Gluten-free, Dairy-free, Vegan
Chocolate chip cookies that are absolutely delicious and made with 6 wholesome ingredients!
What is one dessert that is adored by everyone, that you can find anywhere, that is easy to make and is basically the world’s sweetheart of baked goods? You got it! It’s the chocolate chip cookie! The chocolate chip cookie recipe has been tweaked millions of times around the world to cater to different tastes (soft, chewy, crunchy, bite sized) and to different diets (vegan, gluten-free, dairy-free, paleo). What a versatile item right?!?!
My journey with chocolate chip cookies began as a young sugar monger girl who loved to bake. I wanted to bake because I wanted to eat the sweet treat. I learned from my mom, who was and still is a great baker, but admittedly a little cheap and always tried to save money by puting less chocolate chips than the recipe called for! I think that created a monster in me, because now I like to overflow my cookies with chocolate chips and ensure that every single bite is exploding with those chips. I came up with this recipe because I needed something gluten free and vegan, and I wanted it to be healthy and nutritious, but still taste really yummy!
How to make these cookies
This recipe literally only takes 6 easy nutritious ingredients. To keep it vegan, I used a banana instead of a flax egg to bind the ingredients together, and while I love the taste of banana, it really doesn’t overpower the taste of these cookies! I mix all the dry ingredients together in a big bowl, do the same with the wet ingredients in another bowl, and then combine the two to make my cookie dough. It doesn’t get much easier than that. These cookies are super addicting, and we literally can’t eat just one. I do load in the chocolate chips here (I mean, why not?!), but sometimes when scooping it onto the baking sheet, chips fall out. You will need to shape these cookies with your hands, and press any lost chocolate chips back into the top of the cookie. After baking I recommend letting them sit for an hour or so as they will hold together much better- but I know-who can wait that long??? I make these cookies BIG although it may not show that so much in the pictures. They taste better when they are BIG and THICK. This recipe will make about 12-13 large cookies. Don’t be perfect when making them, they look more delicious when they are more rustic!
Why these cookies are so good for you
The Tahini gives these cookies a nutrional punch of healthy fats, essential vitamins, minerals and amino acids and has been shown to help boost your immune system. I keep these cookies gluten free by using Oat flour, and oats are incredibly nutritious. They can provide blood sugar control, contain a powerful soluble fiber called beta-glucan, they are rich in antioxidants and how been shown to lower cholesterol levels. And the dark chocolate is another powerful antioxidant!
You CAN eat them every day! You can even eat them for breakfast! Feed them to your kids for an after school healthy snack that they will think is a real treat 😉
If you are looking for a cookie that is specifically made for breakfast, then try my Banana Breakfast Cookies, or if you are looking for a more decadent, rich double chocolate sugar-free cookie, then try my Fudgy Avo Cookies.
I know you will love these easy to make chocolate chip cookies as much as we do. Tag me in a post if you do!!!!
Oatmeal Tahini Chocolate Chip Cookies
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Loading...The best vegan and gluten-free chocolate chips cookie! Simple ingredients, straightforward recipe that is healthy and nutritious and turns out perfectly every time!
Ingredients
- 2 cups oat flour
- 1/3 cup tahini
- 1 banana, mashed
- 2 tbsp melted coconut oil
- 1/4 cup honey
- 1/2 tsp baking powder
- 1/2 cup vegan dark chocolate chips
Instructions
In a medium bowl, combine mashed banana, tahini, honey (or maple syrup) and melted coconut oil
Combine oat flour and baking powder. If you do not have oat flour, blend 2 cups of oats in a blender until ground into a powder
Add dry ingredients into wet ingredients and mix well
Add in chocolate chips and combine
Place a large scoop of cookie dough onto a lined baking sheet
Pat down each cookie slightly and form into a cookie shape. Chips sometimes fall out, just press them back into the top of the cookie
Bake at 350 degrees for 8-9 mins
Let cool completely. These cookies can be stored in the fridge for a week or in the freezer for two months.
Nutrition
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224 Calories
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27.5g Carbohydrates
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11.5g Fat
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1g Fiber
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4.4g Protein
-
7g Sugar
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