Hearty Tahini Cookies

I have always been a huge fan of digestive biscuits, they are hearty, filling and not too sweet which add a perfect element to your tea or coffee morning routine without being to heavy. These cookies are extremely easy and almost impossible to mess up, while being vegan and gluten free! 


They may not be the prettiest cookie that has ever graced my kitchen but they are certainly one of the most satisfying without all the guilt.




  • 1 cup oat flour
  • 1 cup one for one Bob’s Red Mill Flour 
  • 1/2 cup molasses
  • 1/4 tsp of salt
  • 2 flax eggs*
  • 1/4 cup of tahini
  • Dash of cinnamon
  • 1 and 1/2 cups of old fashioned oats
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 1/2 cup of vanilla coconut milk
  • (Optional 1/2 cup of chopped pecans or walnuts)




Preheat oven to 350 F. Prepare your flax eggs (recipe here)* set aside, Mix together your dry ingredients in a medium size bowl, in a separate bowl whisk together your wet ingredients, gradually add dry ingredients until well mixed but do not over stir. (batter will be slightly sticky and that’s ok) Spoon onto a non stick cookie sheet leaving a slight amount of space in-between cookies. Bake for 8-12minutes or until the tops jusssttt slightly start to brown.

Let cool on sheet for five minutes and then place on a cooling rack. You can keep on shelf for 3-5 days or these also freeze really well actually and are easy to warm up when you need them in the morning!






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