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Healthier, but oh so delicious, Salted Tahini Oatmeal Chocolate Chip Cookies. These are some of the best cookies…rich and decadent, but made with all wholesome ingredients. Oats and almond flour make up the base, tahini adds the perfect texture, and they’re lightly sweetened with maple syrup. Every bite is slightly crisp on the edges, but soft and chewy in the center. So DELICIOUS and extra easy too. Absolutely nothing not to love about these salty-sweet tahini oatmeal cookies.
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Ending the week with chocolate cookies because cold and short January days always call for a cookie. I know that everyone is focused on the New Year and new goals. And many of you might not be looking for cookies, BUT cookies can still be wholesome and delicious.
And these cookies are proof!
I made these thinking, “no way will these actually work, they’re too healthy”. But to my surprise, they worked perfectly and tasted even better. Asher and my mom, who are very particular about their cookies, both agreed, these are SO GOOD!
The idea
My mom has these oatmeal chocolate chip cookies she used to make ALL THE TIME growing up. They are so simple, just mix all ingredients in a bowl and bake…so, so delicious. Without a doubt one of my favorite cookies.
Well, with it being “Healthy January”, I wanted to come up with a way to recreate her famous cookies. But yet make them even healthier. I honestly wasn’t sure if I could do it. I even said from the start…if I can’t make these taste really awesome, I’m not sharing the recipe.
Shockingly, the very first batch came out perfectly. Better than I could have even imagined. I thought maybe it was just a lucky fluke. But I’ve now made them multiple times, and each time, they’ve been perfect.
Maybe even better better than Mom’s original recipe. Simply because I was able to perfect the cooking time and add more chocolate chunks. Oh, and add that sea salt on top too!
The details
Like my mom’s cookies, these actually couldn’t be any easier. Gather up all your ingredients, add them to a bowl (the order doesn’t matter), and mix until combined.
Stir in all the chocolate, then scoop the dough into balls, and bake! No joke, so easy.
The dough will be on the wetter side, so use a cookie scoop or spoon to make the balls. I know it might not seem like they’ll bake up nicely because of all the moisture, but they do!
They do brown a little on the edges, so at first I thought I had over cooked them. But I came to realize that they were just perfect this way. A little golden on the edges, but really soft in the center, with lots of melted chocolate.
The tahini not only adds a rich flavor, it really helps the cookies form a nice texture and chew.
For the chocolate, I used a mix of chocolate chips and dark chocolate chunks. I wanted the classic chip, but also nice big pockets of chocolate chunks. The balance was just right.
What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. They’re naturally gluten-free, with no added sugar (I don’t count maple syrup as added sugar). In my opinion, they’re a healthy cookie that actually tastes delicious too.
My best advice? Bake these tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm, and welcome in the weekend. And in my case, the snow too.
Looking for other healthier dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Lastly, if you make these Salted Tahini Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Tahini Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/4 cups old fashioned oats
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup melted coconut oil
- 1/3 cup tahini
- 1/3 cup real maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks, and/or chocolate chips
- sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded tablespoon size balls – the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.4. Bake 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommend) or let cool and store in an airtight container for up to 5 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made these this morning and already half of them are gone. So delicious and easy and slightly guilt-free. Thank you for sharing this recipe with us.
Hey there,
I’m so glad to hear this recipe turned out well for you, thanks so much for making it!
Have a great weekend!
Followed the recipe to a T but they just fell apart and became paper thin during cooking. I feel like there was too much liquid and not enough binder or something? Flavor was good though
Hi Elizabeth,
Thanks so much for trying this recipe, so sorry to hear the cookies were so thin! Next time, I would chill your dough, that should help!
My favorite cookie recipe going on almost three years. Add tart cherries. Make dome w no chocolate chips for my dairy/gluten free friends. Might be nice with chopped nuts.
Hey Diane,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
Five star recipe! So good. So additive!
Hey Susan,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Holidays!🎄🎁
You’re right these are so easy to whip up and oh so delicious. I used 3/4 cup chocolate chips just my preference and Trader Joe’s bourbon vanilla paste. Thanks for this great recipe!
Hey Kim,
Happy Sunday! Thanks a lot for making this recipe and your comment, so glad it turned out nicely for you!
Have a great holiday!🎄🎁
So good! I love that they are not overly sweet and filled with wholesome ingredients. Will make again!
Hey Emily,
Awesome! Love to hear this recipe turned out well for you, thanks for making it and your comment!
Have a great weekend!
I have two types of almond flour on hand, one made with blanched almonds, very fine and lighter in color than the flour made with unblanched. Do you have a preference for this recipe? Looking forward to trying it!
Hi Judy,
Either one will work for you here:)
I hope you love these cookies, please let me know if you give them a try!
I made these cookies with 1 for 1 chocolate tahini and all purpose flour and did 1/2 cup cranberries 1/2 chocolate chips. They were very crumbley. Was it the flour or something else? Is almond flour important for this recipe?
Hi Nikki,
Thanks for trying these cookies and sharing your feedback. Yes, the almond flour is important to use here:) Please let me know if you try again! xx
Delicious and fun to make.
Can they be frozen?
Hi Nancy,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Yes, you can freeze these or the dough. Have the best week! x
So simple and delicious! So happy to have found a great gluten free cookie!
Hi Mel,
Amazing:) Love to hear this recipe turned out well for you, thanks for making it! Have a great week!!
I made these last night and they turned out so good. They taste like a regular oatmeal chocolate chip cookie without the added BS. 100% recommend if you’re looking for an alternative.
Hey Abby,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT