This post may contain affiliate links, please see our privacy policy for details.

Healthier, but oh so delicious, Salted Tahini Butter Chocolate Chip Cookies. These are some of the best cookies…rich and decadent, but slightly healthier too. Made with almond flour and honey and lightly sweetened for a cookie that’s just a touch healthier. Every bite is slightly crisp on the edges, but soft and chewy in the center. So DELICIOUS. Absolutely nothing not to love about these salty, sweet tahini cookies. Bonus? These cookies are easy to make, use simple ingredients, and are gluten-free too.

overhead close up photo of Salted Tahini Butter Chocolate Chip Cookies

Cookies to end the first full week of 2021! As I said on Tuesday, I’m a firm believer that January still needs chocolate. And to be very honest, with a world like the one we live in today, we ALL need a dam cookie. We do!

So, here we are. Cookies on Friday. But these cookies are extra special.

Yes, they’re DELICIOUS. And I really mean delicious, but what’s even better? They’re made on the healthier side with very little added sugars and a mix of almond and coconut flour to create a cookie that’s soft, chewy, and like none you’ve ever had before.

And the tahini? That’s the special ingredient that MAKES these cookies. It’s not that you really even know it’s there. But it adds a richness, butteriness, and nuttiness that’s truly something special. I sound like a cheese ball, I know, but my words ring true.

close up photo of chopped chocolate bar

The quick story

Here’s the deal, I am not a health food recipe developer. And I don’t usually seek out to create desserts that would be considered healthy. BUT, with “healthier” really being my focus this month, I wanted to share a cookie that still tastes delicious. So I decided on a sweet chocolate chip cookie, but if possible, one that would be a healthier option. And maybe even gluten-free. Though I will say that a gluten-free cookie wasn’t a must, since I know how tricky that can be.

With all that in mind, I wanted to create a tahini cookie for two reasons. One, I’ve never shared a cookie baked up with tahini inside. Two, I have a recipe I’m working on for a project that also uses tahini. And oh my gosh, it is a dang good recipe.

And that’s how this cookie came to be. But the even cooler thing? I tested out three versions of this cookie, one with added sugar, another with all-purpose flour, and another with a lower amount of sugar and almond flour. And you know which cookie ended up winning everyone over?

The healthiest, low-sugar, and gluten-free cookie. Trust me I was shocked, but these cookies speak for themselves with the very first bite. As I like to say, they’re roll your eyes back GOOD.

prep photo of cookies before baking

The process for baking up the perfect tahini cookie…

Honestly, these cookies are almost too good to be true. They’re healthy AND they’re the easiest to make.

First up, I like to use quality butter in my cookies. I think the butter, along with the tahini and honey, are the elements that really make these cookies GOOD! I use a lightly salted stick of organic European style butter and it makes all the difference.

You’ll cream the butter with the smallest amount of brown sugar and honey to sweeten these cookies. Next, add the tahini. For anyone who is unfamiliar, tahini is simply ground sesame seeds. I know that using tahini to bake with might sound weird, but it’s actually so delicious when baked up in a sweet way. It’s used in a lot of Middle Eastern food, in both savory and sweet recipes.

Now add in a mix of almond flour and coconut flour. The mix of the two flours creates the perfect crispy edge, but soft in the center cookie. However, if you only have almond flour on hand, that can be used to replace the coconut flour in a pinch.

I usually buy Bob’s Red Mill Almond and Coconut flour. You can find both in most major grocery stores, Whole Foods, and I believe Trader Joe’s as well.

Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.

overhead photo of Salted Tahini Butter Chocolate Chip Cookies

A couple of notes:

As with a lot of my cookie recipes, this one requires tapping that baking sheet on the counter midway through baking, then continue finish baking. When the cookies have completely finished baking, remove them from the oven, and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey tahini cookie. Instead, you’ll get a cookie with crisp edges and a soft, chewy center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out.

I pretty much do this whenever I bake any cookies…because it works.

For the flours, I know some of you love to bake with almond flour, and I know some of you love to bake with good ole’ all-purpose flour. These cookies are actually best with a mix of almond and coconut flour. But if you only bake with all-purpose flour, that will work just fine too. You’ll get a slightly thicker, sturdier cookie and it will be delicious. So use what you love/have on hand.

What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. And yes, they are even pretty healthy too!

But my favorite part? These are just perfectly crisp on the edges, but soft and oh so chewy in the center. The best kind of cookie and they’ll stay that way over time too! These don’t get hard once cooled.

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…couldn’t think of a better way to really welcome in the New Year!

overhead close up photo of Salted Tahini Butter Chocolate Chip Cookies

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

Lastly, if you make these, Salted Tahini Butter 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 Butter Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 24 cookies
Calories Per Serving: 106 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. In a mixing bowl, beat together the butter, brown sugar, honey, and tahini until combined. Beat in the egg and vanilla, beating until creamy. Add the almond flour, coconut flour, baking soda, cinnamon (if using), and salt. Fold in the chocolate chips/chunks.
    3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.
    4. Bake 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. The cookies will have brown edges at this point, that is OK. Return to the oven and bake another 2-3 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times to flatten them down again.
    5. Let the cookies cool on the baking sheet. They're going to look weird, but as they cool, they'll set nicely. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 


Alternate flour: if you prefer, you can bake these cookies using a total of 1 1/3 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious! 
Honey Replacement: you can use an equal amount of brown sugar or granulated sugar in place of the honey. 
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. 
View Recipe Comments

overhead photo of Salted Tahini Butter Chocolate Chip Cookies

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    These cookies are delicious! Used all-purpose flour because I didn’t have enough almond, but they still turned out great!

    1. Hi Tricia,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

    1. Hey Danielle,
      I guess I am confused as to what you are asking…I already use coconut oil in the recipe, there is no butter. Please let me know how I can help! xTieghan

      1. Where do you already use coconut oil in the recipe? It calls for 1 stick of butter. I’m also wondering if this sub can be made. Thanks!

      2. The recipe posted says butter, no mention of coconut oil that I can see.

        Not OP but also interested if coconut oil would work. Thanks for the help!

  2. 5 stars
    These cookies were amazing! My son said that he can’t stop eating them! I will try vegan butter and a flaxseed egg next time for my husband! Thank you for another fantastic recipe!

  3. These are really, REALLY good! I love how the tahini flavor makes everything else about the cookie better. I used just almond flour and it turned out great, but better when I baked for only 8 minutes.

    1. Whoops, hah – I just realized that 8 minutes is the recommended baking time!! My bad. This recipe is actually completely perfect.

    2. Hey there,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

    1. Hi Caroline,
      I probably wouldn’t do that, I don’t think it will give you the best results. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. Right, so I made the recipe and they were DELICIOUS!!!!!!! I made a couple of adjustments here and there due to allergies and pantry shortages.

        I used a 1:1 ratio of coconut sugar for brown sugar and it worked beautifully 🙂

        Used agave instead of honey.
        Vegan butter in place of the normal butter.
        A flax egg instead of the normal egg.
        Didn’t have almond flour or all purpose, but I used 1 1/3 cups of gluten free flour blend (it’s a 1:1 ratio of AP flour to GF flour).
        Peanut butter instead of tahini.
        And butterscotch chips instead of chocolate chips for the kids. Other than that I followed the recipe to the T 😉
        Thank you for another delicious recipe!!!!! Everyone loved it and I have frozen cookie dough in my freezer right now.

        1. Hi Caroline,
          Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you! xTieghan

  4. I made these for a friend who was Celiacs and the recipe was very easy to follow and came together just like described. It’s nice that you don’t have to chill the dough before baking and it’s a very short bake time. Banging the pan on the counter is key to get these to spread. I love the size of these cookies. I don’t usually bake gluten free, but this was a great recipe to start with. I might try swapping the honey for all brown sugar next time because I like that molasses flavor so much. Enjoy!

  5. 5 stars
    Love this recipe! The cookies are soft and savory! I swapped chocolate chips for white chocolate and added macadamia nuts for a little aloha spirit. Paired wonderfully with chai tea. Thank you for another family favorite, Teigan!

  6. Just made this (with regular flour, all I had on hand) and they look nothing like the picture 🙁 don’t taste great, either — assuming it’s because I used regular flour but in your notes you say that should still work fine…? They didn’t brown at all and they’re quite small and puffy (not thin and crispy like I was hoping for), but I did bang them aggressively on the counter! Any advice?

    1. Hi there,
      So sorry to hear this. These are not a crispy cookie, they are soft:) while all purpose flour will work, it will definitely change the texture of the cookie. I would try with almond flour next time! xTieghan

  7. 4 stars
    Made them with just almond flour and with vegan “butter” because, allergies.

    They are very soft (not holding their shape much soft). But oh so delicious.

    Would recommend an extra 2 min in the oven (+1min at each step) if you use vegan butter.

    1. Hey Alexa,
      Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan

    1. Hey Caitlin,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hi Megan,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  8. 5 stars
    These are delicious! Next time, I’ll use a tad fewer chocolate chunks so the tahini flavor really shines. This was my first GF recipe and I was worried I would miss the chewiness gluten provides, but the textural difference between the crisp outside and the chewy inside was more than enough. I got the most even spreading by dropping the baking tray onto the counter from maybe 4″ up. I also salted right out of the oven, so the salt sticks.

    Here are the measurements in grams for my fellow scale users:

    113g/1 stick (1/2 cup) salted butter, at room temperature
    50g/1/4 cup dark or light brown sugar
    85g/1/4 cup honey
    80g/1/3 cup tahini
    ~70g/1 large egg, at room temperature
    ~4g/1 teaspoon vanilla extract
    112g/1 cup almond flour (see note for alternative)
    37g/1/3 cup coconut flour (or additional almond flour)

  9. I made these this afternoon – the perfect comfort for a blustery snowy day. They don’t look anything like yours as mine didn’t really flatten out but they are delicious. We took your advice and tried them warm, definitely delightful. A really interesting taste and the flaky salt was a nice touch. Thank you, I love your recipes!

    1. Hey Debbie,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. To get them to flatten try banging them on the counter. Have the best weekend! xT