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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.
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.
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.
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.
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!
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
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.
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup dark or light brown sugar
- 1/4 cup honey
- 1/3 cup tahini
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour (see note for alternative)
- 1/3 cup coconut flour (or additional almond flour)
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips, or chunks
- flaky sea salt, for sprinkling
Instructions
- 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.
Notes
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.
Hi,
This recipe definitely sounds like a winner. Thank you for sharing it! I, too, luurrrrve tahini! What can I substitute for the brown sugar when I bake the gf almond flour, egg-containing version? I don’t normally use sugar in my very occasional baking adventures. I usually go to stevia drops, honey, maple syrup, smashed bananas, or a combination; I don’t use coconut sugar either. Thank you for any insight you can share.
Take Care!
Hey there,
So sorry, I have not tested this recipe without the brown sugar, you could try maple syrup but really not sure how that would turn out! Let me know if you give the recipe a try! xx
Would there be any issues (i.e. texture) with using maple syrup instead of honey?
Hey Sarai,
Maple syrup would be just fine for you to use! Please let me know if you give the recipe a try, I hope you love it! xx
I made these the other day and while my cookies didn’t look anything like the pictures above, they still came out really good! I used them to make ice cream sandwiches and T were soft and chewy cookies, and really delightful!
Hey Tori,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
I love the texture of these cookies!! Slamming the tray down really makes these cookies. I’ve made them twice already and they’re my go to when I’m craving many cookies but not all the guilt. ?
Hey Ingrid,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
This is a recipe I keep coming back to! Love them so much. I have used butterscotch chips when I’m out of chocolate and they are good as well!
Hey Adrienne,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
I adore this recipe! It has become one of my favorite cookie recipes of all time, and that is no easy feat! The first time I made it I used butterscotch chips instead of the chocolate chips and it was such a hit, that it has become my go to for my staff and friends!
Hi Carla,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Straight out of the oven, these were AMAZING with the crispy edges and gooey inside. However, the next day they lost all of their crisp and are too soft. The texture now isn’t great. Any tips for storing to maintain the crisp? I did let cool entirely before wrapping them up on a plate with plastic wrap.
Hey Kelsie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! Due to the “healthier” ingredients used, they will become softer the following day, I keep mine in an airtight container at room temp. xx
The flavor on these is spot on and I loved how you could taste a hint of the honey.
However, these spread and pancaked out pretty bad for me in the oven, especially after I tapped the sheet on the counter, and as a result, were super thin and as soon as they were picked up, they would fold over and break in half.
Wondering if anyone else had this problem?
Hi Shawna,
Thanks for giving the recipe a try. Next time, just don’t bang them on the counter, you can also pop your dough in the fridge before baking. I hope this helps! xTieghan
Best chocolate chip cookie recipe ever!!! Soooo soooo easy!!! Took them to work, and loved by all! Definitely my go to for chocolate chip cookies from now on!!! Texture is spot on!!! And I do love some Tahini! Thanks!
Hi Jenn,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
These were SO delicious. I couldn’t help myself from eating one before they had cooled down a little. Amazing, soft, chewy, perfectly gooey texture both warm and cooled.
Hi Erin,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Hi! Could we do browned butter in this recipe?
Hey Cierra,
Sure, I don’t see why that wouldn’t work for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
i just made these with pecan flour (all i had on hand), and i am NOT a great baker… they were so SO easy and delicious!!
Hey Mary,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
These were SO good. Anyone who says the texture was wrong I don’t think followed the recipe. I followed it exactly and they came out just like the photo. Delicious and a little more “guilt-free”. My husband loved them!
Hey Alison,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Omg! Just took these out of the oven and they are delicious!!!
Hey Tiffany,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I’ve made these twice now; once with only all-purpose flour (because I normally don’t like gluten-free recipes), and once with only ground almonds. Otherwise I followed the recipe exactly. Both turned out great, but the almond version was better IMO, softer in the center, and less dense. This is now my favourite chocolate chip cookie recipe, the quest is over!
Hey there,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan