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!
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 cups gluten free rolled oats
- 2 2/3 cups gluten free oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup + 3 tablespoons tahini (sesame seed butter)
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon unsulphured molasses
- 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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.
In a medium bowl, whisk together the gluten free oats, gluten free oat flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg.
With the mixer on low speed, add the oat/flour mixture to the tahini mixture and mix until just combined.
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.
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.
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.