Vegan Salted Tahini Chocolate Chip Oatmeal Cookies
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
½ cup tahini
7 tablespoons maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla extract
½ cup oat flour
3 tablespoons sweet rice flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup rolled oats
3 ounces bittersweet chocolate wafers
flaky sea salt
1 ounce bittersweet chocolate wafers
Tools
whisk
parchment paper
measuring cups
measuring spoons
large bowl
spatula
liquid measuring cup
strainer
June Pan
June Oven
ice cream scoop
cooling rack
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375℉ on the Bake cook mode using the button below.
June Oven
Combine the wet ingredients
In a large bowl, stir together the tahini, maple syrup, coconut oil and vanilla.
½ cup tahini
7 tablespoons maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla extract
large bowl
liquid measuring cup
measuring spoons
spatula
Sift in the dry ingredients
Sift in the oat flour, rice flour, baking soda and salt.
½ cup oat flour
3 tablespoons sweet rice flour
¾ teaspoon baking soda
½ teaspoon salt
strainer
measuring cups
whisk
Add the oats and chocolate
Add the rolled oats and chocolate. Stir until combined.
¾ cup rolled oats
3 ounces bittersweet chocolate wafers
Scoop the cookie dough
Scoop 5 1” dough balls (about 3 tablespoonfuls each) onto a parchment-lined June Pan, staggering and spacing them 2-3” apart. Reserve the remaining dough for future batches. Top each cookie with a tiny pinch of flaky salt and a few chocolate chunks.
parchment paper
June Pan
ice cream scoop
1 ounce bittersweet chocolate wafers
flaky sea salt
Bake the cookies
Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until the edges are pale gold but the centers are still soft, rotating halfway through when notified. If desired, follow directions on your June to continue cooking until the edges are golden.
Cool the cookies
Slide the cookies, parchment and all, onto a cooling rack to stop the baking.
cooling rack
Serve
Portion, top and bake the remaining dough, cooling the June Pan between each batch. Serve cookies while still warm or cooled completely.
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