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

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.

Salted Tahini Oatmeal Chocolate Chip Cookies |

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!

Salted Tahini Oatmeal Chocolate Chip Cookies |

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!

Salted Tahini Oatmeal Chocolate Chip Cookies |

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.

Salted Tahini Oatmeal Chocolate Chip Cookies |

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.

Salted Tahini Oatmeal Chocolate Chip Cookies |

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.

Salted Tahini Oatmeal 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

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 cookies
Calories Per Serving: 210 kcal

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

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



  • 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. 
View Recipe Comments
Salted Tahini Oatmeal Chocolate Chip Cookies |

You May Also Like

Add a Comment

Recipe Rating

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


  1. 5 stars
    Made these tonight for my house and everyone loved them. The perfect amount of sweetness and very easy to make! Definitely making again.

    1. Hi Bonnie,
      Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)

  2. I picked up tahini last week to make these, and then decided to make the mustard-tahini-ranch chicken sandwich (messy but tasty!) and the summer tahini curry (SO GOOD).

    These cookies came out super soft and fluffy. One batch of dough was enough for two trays, so I refrigerated half for 45min to let the flavors mingle; the effect was small but noticeable. Overall, mine were much uglier and lumpier than yours, but delicious. 24 cookies did not last even three days.

    My weekend of enthusiastic half-baking revealed that I am apparently allergic to sesame (good to know!). What would you recommend substituting for tahini if I were to make these and/or the summer curry again?

  3. Is there any way you could provide full nutrition data for this recipe? I’m having trouble calculating it on my own.

    1. Hi Shandra,
      Sorry, I do not have that information available. Please let me know if you have any other questions! xx

    1. Hi Lori,
      I would recommend using an equal amount of gluten free flour in this recipe. Please let me know if you give it a try, I hope you love the cookies! xTieghan

  4. Can’t wait to make these! Have you tried them with a flax “egg” as a substitute? I have a friend who can’t do eggs that I would love to gift these to! Thanks for all your inspiration with these amazing recipes!

    1. Hi Lisa,
      So sorry, I’ve not tried that with this recipe, but I think some other readers have had success with it. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xx

  5. 5 stars
    I’ve baked a lot of cookies in my days, but simply love the taste, texture and ingredients in these ones. I didn’t change a thing and they turned out great! Thank you.

    1. Hi Carol,
      Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan

  6. 5 stars
    I made these tonight and followed the recipe exactly. We really enjoyed them. Mine didn’t flatten but I think it’s the humidity in Southern MD that make all my cookies too fluffy (I don’t care for fluffy…I love flat and gooey!). I’ll definitely make them again and adjust the baking time to nine minutes from ten to see if that helps.

    1. Hi Tracy,
      Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan

  7. 5 stars
    I make these often. I let the batter sit for at least 30 mins to let the almond flour “bloom”. Delicious!!!

    1. Hi Joanne,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  8. 5 stars
    These cookies are amazing! Just made them with my husband and now using all my self-control not to eat them all tonight. The recipe was super easy and quick to follow. Will definitely be making these again soon!

    1. Hey Chelsea,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! 🌸xx

  9. 5 stars
    These are amazing! I’ve made them now three times and they’ve been perfect each time. I substituted cashew butter for tahini because my family prefers, and did grass fed butter instead of coconut oil…everyone loved them!! I also tried them using 1/4 cup white sugar and 1/4 cup brown sugar because we were out of maple syrup and they were incredible (but not quite as healthy).

    1. Hey Lauren,
      Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan

  10. 5 stars
    i made these today—they are delicious! my new favorite oatmeal choc chip cookies. the unbaked dough smelled so good i was sure they would be tasty! i made a few adjustments, i used half unsalted butter/half coconut oil, and added walnuts, and used two different semisweet chips. mine did not look like yours, but they are super delicious! thanks!

  11. Delicious cookies, but extremely crumbly. Need to eat them from a small bowl. Hmmmm…. maybe over vanilla ice cream?

    1. Hey Carrie,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Sorry to hear they were crumbly for you. xx

  12. Hi Tieghan,
    Thanks for your reply. I went ahead and tried Bob’s Red Mill GF flour and while the cookies held their shape, they didn’t flatten as much and we’re not near as delicious. I will stick the the original with almond flour. Thanks so much for this delicious recipe.