Tahini Cacao Oaties

I love a good oatmeal cookie.  These taste like a cross between an oatmeal cookie and a slice of halvah.  The tahini gives it a great flavour.  You can replace the cacao nibs for chocolate chips or unsweetened and unsulphured raisins or cranberries.  These cookies are gluten-free and refined sugar-free naturally.  There are no flours or sugars of any kind and the addition of quinoa flakes combined with the oats give the cookies a really nice texture.

Tahini Cacao Oaties


The Wet Ingredients

  • 1 egg beaten
  • ½ cup tahini
  • ¼ cup pure maple syrup
  • 1 mashed ripe banana 
  • A splash of vanilla 

The Dry Ingredients

  • ½ cup oats use GF if you like
  • ½ cup quinoa flakes
  • 1 tsp baking powder 
  • 1 tsp cinnamon 
  • ¼ tsp pink Himalayan sea salt or regular sea salt
  • ¼ cup cacao nibs or chocolate chips
  • ¼ cup chopped walnuts
  • 2 medjool dates pitted and chopped 
  • 1 tbsp chia seeds


  • Preheat the oven to 350˚F, place the oven rack in the middle of the oven.
  • Line a cookie sheet with parchment paper.
  • In a med bowl mix together the wet ingredients.
  • In a large bowl mix together the dry ingredients.  Mix the wet into the dry, do not overmix.
  • Drop even spoonfuls of dough on the cookie sheet, you should have about 12-15 cookies. 
  • Bake for 16-18 min. 
  • Remove cookies as soon as you can from the sheet onto a cooling rack, they will get a crispy exterior and a chewy interior when they are cooled.