Tahini Oatmeal Chocolate Chip Cookies -- GF, DF, V

A guilt-free, low sugar, sweet treat. Super easy to throw together. This dough does best when chilled, and if you have a cookie scoop, now is the time to pull it out. Makes about 20 large cookies.

• ½ C olive oil or melted vegan butter (Miyoko’s is the best for baking)
  
• ⅓ C tahini
  
• ⅔ C coconut sugar
  
• 1 egg (can substitute 1 ½ tsp ground flax meal)
  
• 1 Tbs vanilla
  
• 1 ¼ C gluten free old fashioned oats
  
• 1 ¼ C almond flour (OR 1:1 gluten free flour such as King Arthur or Cup4Cup)
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 1 tsp ground cinnamon
  
• ¾ C chocolate chips (Hu Chocolates or Enjoy Life)
  
• ¼ C pumpkin seeds (optional)
  
• Flake salt for topping (omit if using roasted and salted pumpkin seeds)
  

Preheat oven to 350 degrees and line a baking sheet with parchment (don’t skip the parchment paper on this one!). 

In a large mixing bowl, whisk together the oil, tahini, sugar, egg and vanilla until smooth and creamy.
 
Stir in the oats, flour, baking soda, salt, and cinnamon until well combined. Fold in the chocolate chips and pumpkin seeds.

(You may need to refrigerate dough for about 15 minutes.) Scoop out the dough into 2 tbs-sized balls and place 2” apart on the prepared baking sheet. Flatten gently with fingers. Sprinkle lightly with flake salt (unless using salted seeds). Bake for 9-12 minutes, until lightly brown around the edges. Let cookies sit for 5 minutes on the baking sheet before removing onto a cooling rack.

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