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A spin on traditional peanut butter oatmeal cookies, these tahini oatmeal cookies are soft and chewy with slightly crispy edges. For a more indulgent treat, the cookies can be sandwiched together with a creamy tahini caramel filling and dipped in chocolate!

CHOCOLATE-DIPPED TAHINI OATMEAL COOKIE SANDWICHES

Cookie Ingredients:​

  • 1 cup gluten-free rolled oats

  • 3/4 cup tigernut flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon sea salt

  • 1/2 cup coconut sugar

  • 1/4 cup ghee (can sub vegan butter or slightly softened refined coconut oil)

  • 1/4 cup unsweetened applesauce

  • 1/2 cup creamy tahini

  • 1 teaspoon vanilla extract

  

Filling Ingredients:

  • 1/4 cup oat flour

  • 1/4 cup tahini

  • 2 tablespoons coconut sugar

  • 2 tablespoons non-dairy milk

  • 1/2 teaspoon vanilla extract

 

Dipping Chocolate:

  • 1/3 cup of dark chocolate chips or chopped chocolate of choice

  • 1/2 teaspoon coconut oil

  • pinch of flaked sea salt

 

Directions:​​

  1. For the cookies, add the rolled oats to a food processor and pulse until they become a coarse flour with large bits remaining.

  2. Pulse in the tigernut flour, baking soda, baking powder, cinnamon and salt. Set aside.

  3. Combine the coconut sugar and ghee in a large bowl and cream together using a hand mixer.

  4. Add the remaining wet ingredients and blend again.

  5. Pour in the dry ingredients and mix together by hand until combined.

  6. Place the dough in the refrigerator for 15-20 minutes.

  7. Meanwhile, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

  8. Once done chilling, scoop the dough on to the baking sheet and press down gently with a fork.

  9. Bake for 9-11 minutes or until just starting to brown (they will firm up as they cool).

  10. Let cool completely before assembling the cookie sandwiches.

  11. For the filling, mix the flour, tahini, coconut sugar, milk and vanilla in a small bowl.

  12. Place 1-2 teaspoons of filling in the center on the bottom of half the cookies (amount will depend on size of the cookies) and press together with the remaining cookies. Put in the fridge for at least an hour (this will make it easier to coat the cookies in chocolate).

  13. Melt the chocolate chips and coconut oil together, whisking until smooth. Dip half of each cookie sandwich in the melted chocolate and sprinkle with sea salt. Let dry on baking sheet lined with parchment paper or on top of a rack. 

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