Chewy tahini iced oatmeal cookies filled with gluten free oats, creamy tahini, and so much cozy spice flavor. With slightly crisp edges, chewy centers, and topped with a perfectly sweet vanilla icing, these cookies are next level amazing!
There’s something I just love about oatmeal cookies. They’re chewy, hearty, and just so damn tasty. These iced oatmeal cookies are no exception. Made with tahini instead of more traditional butter, these cookies have the most incredible toasted nutty flavor while being both dairy and gluten free.
What you’ll need to make these gluten free tahini iced oatmeal cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free rolled oats
- gluten free oat flour
- baking powder + baking soda
- xanthan gum
- salt
- cinnamon + nutmeg
- tahini (sesame seed butter)
- granulated sugar + dark brown sugar
- eggs
- unsulphured molasses
- vanilla extract
- powdered sugar
- unsweetened vanilla almond milk
What is tahini you might ask?
It’s simply ground up sesame seeds and very similar to a nut or seed butter. It’s creamy, mild, nutty, toasty, and gives these oatmeal cookies the most unique flavor.
Grab the ingredients and make yourself a batch of these super flavorful and delicious gluten free tahini iced oatmeal cookies. Enjoy them with a glass of milk or the way I like them, cold right out of the freezer. So good!
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Monster Cookies
- Gluten Free Brown Butter Snickerdoodles
- Gluten Free Double Chocolate Salted Brownie Cookies
- Grain Free Peanut Butter Cup Cookies
If you make these Gluten Free Tahini Iced Oatmeal Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Tahini Iced Oatmeal Cookies
- Yield: 25 Cookies
- Diet: Gluten Free
Description
Chewy tahini iced oatmeal cookies filled with gluten free oats, creamy tahini, and so much cozy spice flavor. With slightly crisp edges, chewy centers, and topped with a perfectly sweet vanilla icing, these cookies are next level amazing!
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 cups gluten free rolled oats
- 2 ⅔ cups gluten free oat flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- ¾ teaspoon fine sea salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup + 3 tablespoons tahini (sesame seed butter)
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon unsulphured molasses
- 1 ½ teaspoons pure vanilla extract
icing
- 2 cups powdered sugar
- ½ teaspoon pure vanilla extract
- 2 to 3 tablespoons unsweetened vanilla almond milk (or sub any milk you prefer)
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the tahini, dark brown sugar, and granulated sugar. Mix on medium speed for about 2 minutes until creamy. Add the eggs, molasses, and vanilla extract. Mix on low speed until well combined.
step 3
In a medium bowl, whisk together the gluten free oats, gluten free oat flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg.
step 4
With the mixer on low speed, add the oat/flour mixture to the tahini mixture and mix until just combined.
step 5
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball with the palm of your hand while still keeping the cookies nice and round. They should be about ½ inch thick.
step 6
Bake for 8 minutes or until the cookies are lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before icing.
step 7
To make the icing – whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk in a medium bowl until smooth. If the icing is too thick, add a little more almond milk, 1 teaspoon at a time. If the icing is too thin, add a little more powdered sugar, 1 tablespoon at a time. You want the icing to be on the thicker side. Lightly dip the tops of each cookie into the icing then return to a wire rack to set.
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