• Tahini Oatmeal Chocolate Chip Cookies (vegan & gluten free)

December 16, 2020

This holiday season will not be like any other, but these Tahini Oatmeal Chocolate Chip Cookies are bound to warm you right up and get the good holiday vibes flowing even if you can’t be with your family this year. With a mix of delicious nut and seed butters, power-packed rolled oats, and Coconut Cream chocolate chips to fantasize about, these are the perfect yummy delight to pair with a movie after a long day of romping in the snow, cooking up a storm, or just hanging out by the fire.


 Tahini Oatmeal Cookie Baking


Simple yet decadent, these cookies are our go-to sweet treat. They require one bowl and fairly common pantry items, and our Coconut Cream chocolate bar is a perfect pair for the nuttiness of the dough, adding a touch more sweetness to make the cookies perfect. But! If you don’t have Coconut Cream on hand, any of our chocolate bars will be a delicious sub. If the chocolate bar you choose is over 70% cacao, add one more tablespoon of maple syrup.


Let us know how your cookies turn out by tagging @endorfinfoods and @rachaelgorjestani, The Cupboard SF founder – enjoy!



Tahini Oatmeal Chocolate Chip Cookie Recipe Ingrediants




1⁄4 cup creamy organic almond butter

1⁄4 cup creamy organic tahini

3 tbsp maple syrup

3 tbsp coconut oil, melted

1⁄2 tsp vanilla extract



1⁄2 cup almond flour

1⁄4 cup tapioca flour, arrowroot flour also works

1⁄2 tsp baking soda

1⁄2 tsp sea salt

1⁄2 cup gluten free rolled oats

1 Coconut Cream Endorfin Foods chocolate bar


Yield: ​12 cookies

Coconut Cream Chocolate Bar, ready for baking!


  1. Line a baking sheet with parchment paper and preheat the oven to 350°F.
  2. Melt the coconut oil in a small saucepan.
  3. Meanwhile, mix together the other wet ingredients into a medium sized mixing bowl. Mix well with a wooden spoon or a fork. Add in the coconut oil, mix together until you get a uniform dough.
  4. Add in the first 4 dry ingredients. Mix well. Then mix in the rolled oats.
  5. Chop the chocolate bar into small chunks, fold them into the dough. You can certainly add a second chocolate bar! I found that 1 is enough, but there’s definitely room for more chocolate, if you’re into it.
  6. Using a cookie scoop (I used a 1.5 oz scoop), or two spoons, mold each cookie and place onto the baking sheet. Gently press the dough into the mold before releasing. If using two spoons, press into a disc. You should yield between 11-14 cookies depending on the size.
  7. Place in the oven and bake for 10-12 minutes. I like mine at 12 minutes, but it will also depend on size. Let cool completely before enjoying (they are much chewier and stick together better once cooled)!
  8. Enjoy!
  9. If any are left, place in an airtight container at room temperature for up to 1 week.


            This recipe is part of a collaboration between Endorfin Foods and Rachael Gorjestani, founder of The Cupboard SF and Goldmine, two companies with the purpose of reframing how eat, feel, and cope with stress through food and natural medicine. Follow her at @rachaelgorjestani and @drinkgoldmine.

            Note: This recipe has been adapted from Oh She Glows



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