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 1/2 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.