Let me tell you… these oatmeal cookies are the kind of cookies that disappear mysteriously fast. You make a batch, turn your back for two seconds, and suddenly half of them are gone. (No idea how that happens. Gremlins? Kids? Me? We’ll never know.)
They’re everything a good oatmeal cookie should be: crisp on the outside, soft + chewy on the inside, sweet but not too sweet, and wildly addictive.
And bonus? They can easily be made nut-free, soy-free, and honestly… somewhat healthy-ish. I mean, we’re using coconut sugar and agave here — that’s practically a wellness moment in cookie form, right?
These cookies are tahini-based (SO GOOD), naturally sweetened, wholesome, cozy, and perfect for:
after-school snacks
lunchboxes
late-night mom cravings
emergency “I need a cookie now” situations
freezing for later… except they never make it to the freezer
Quick Recipe (Short + Sweet)
What You Need: Tahini, oat milk, agave, vanilla, coconut sugar, oat flour, rolled oats, baking powder, cinnamon, nutmeg, salt, and optional walnuts or chocolate chips.
How To Make:
Warm the tahini, oat milk, agave, vanilla & coconut sugar until it becomes a caramel-like mixture.
Mix dry ingredients in a bowl.
Combine wet + dry → form a cookie batter.
Scoop, flatten, bake at 350°F for 12–15 minutes.
Cool… then devour.
Storage: Airtight container for a week, or freeze longer (if any survive).
What Makes These Cookies SO Good
Tahini makes them rich, nutty, and irresistibly soft
Coconut sugar gives that deep caramel vibe
Chewy centers + crispy edges = the dream
No fancy ingredients required
Your house will smell like a bakery
Final Thoughts / Honest Review
These oatmeal cookies are the definition of simple recipe, big payoff. They’re cozy, wholesome, and just sweet enough without being sugar bombs. I’ve made them more times than I should probably admit, and every time I do, they remind me why oatmeal cookies are such a classic.
Whether you add walnuts, chocolate chips, or keep them simple, this recipe is going to be one of those “make it once and crave it forever” kind of situations.
These oatmeal cookies are incredible. They are crisp on the outside, but soft and chewy on the inside. They can be made nut-free, soy-free and are somewhat healthy, considering I only used coconut sugar and agave to sweeten them a bit. Try this recipe. You will definitely make these yummy vegan oatmeal cookies more than once.
Course Dessert
Keyword nut free, oatmeal cookie, vegan
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Servings 12
Author Michelle
Ingredients
1/2cuptahini
1/2cupoat milk
2tablespoons agave
1teaspoonpure vanilla extract
2/3cupcoconut sugar
2cupsoat flourI used rolled oats with ancient grains and seeds to make my oat flour
1/2cupoatsI used rolled oats with ancient grains and seeds
1teaspoonbaking powder
1/2teaspoon salt
1/4teaspoon nutmeg
1teaspooncinnamon
1/2cup chopped walnutsoptional
1/2cupvegan chocolate chipsoptional
Instructions
Preheat the ovenn to 350 degrees F.
Line a cookie sheet with parchament paper.
Add the tahini, oat milk, agave, vanilla and coconut sugar to a saucepan, whisking over low heat until the mixture reaches a creamy, sticky, caramel like texture. Set aside to cool for five minutes.
While the caramel mixture is cooling, combine all dry ingredients, including the walnuts (if using) into a bowl and mix well.
Add the wet ingrdients to the dry and mix unitl a batter is formed.
Use a 1/4 cup to scoop the batter onto the parchament paper, leaving some room for the cookies to bake. Flatten each cookie with a spatula.
Bake the cookies for 12-15 minutes, checking them at 12 minutes and frequently after 12 minutes to see if they are done. They are done when the bottom is browned and the edges are a little brown.
Allow to cool before devouring! Stoe in an air tight container on the counter for up to a week or freeze them to preserve longer.
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