Chewy and lightly sweet and spicy, these vegan tahini oatmeal cookies are a perfect treat anytime and are especially nice during the holiday season! Easy, oil-free, and refined sugar-free, whip up a batch in less than 30 minutes!
Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.
In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 Tbsp of milk. Stir until smooth.
Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.
Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.
Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.
Once cool, store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
The cookies will be crisp on the outside the day they're made but will lose the crispness overnight. Don't worry, though, they're still chewy and delicious the next day!Oat Flour Tips - use store-bought oat flour, or make your own by blending rolled oats until finely ground. I recommend weighing the flour with an inexpensive kitchen scale for the best results (60 grams). If you don't have a scale, measure oat flour by lightly spooning it into the measuring cup, then leveling off the top.