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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.
Quick and easy. Using what I had on hand, I subbed 1 C flour, veg oil and added 1/2-1 C flaked coconut. Delicious and not too sweet. Love the salt on top.
Hey Caren,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
I made these today and it was absolutely delicious!!! It was so so quick to put together and the flavor was just amazing. Will be making these all the time now!
Thank you for this recipe!
Hi Sanah,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
You cookies always have large chocolate chips is there a brand you use the most. Most brands have regular size chips or square chip. Or do you cut up a bar of choc. Thanks Debbie
Hey Debbie,
I like using a bar, Chocolove or Hu are my faves. Please let me know if you have any other questions! xTieghan
I made these but substituted Garbanzo flour instead of almond and they came out more puffy than pictured. Didn’t really spread. I would recommend only using a half cup of flour if substituting anything but the almond.
Thanks for giving the recipe a try Chelsea! xTieghan
Sound great! I don’t have almond flour. Do you think I can use regular all purpose flour? Thank you
Hey there,
Yes, that will work for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
These are great, but I feel like 1/2 tsp baking soda would suffice as the baking soda taste is a bit overpowering.
Hey Alise,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
These look amazing… tell me did you use refined or unrefined coconut oil?wondering if your had the coconut taste.
Hey Aggie,
I use unrefined coconut oil. Please let me know if you give the recipe a try, I hope you love it! xTieghan
These look great. Could these be made with almond butter instead of tahini?
Hi Mel,
Yes, that should work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
These were amazing. Perfect snow day cookie!
I agree! Making them now after coming in from shoveling!!!
I hope you love the recipe Sandy!
Hey Emily,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Woah Tieghan, I can imagine my teeth sinking into the texture of these just eyeing them up and reading the list of ingredients. So good! I’ll definitely be baking these this weekend with Hu baking gems- have you tried these yet? If not, I think you may love them, of course not as much as I love your blog because that’s not possible!! Xoxo
Thanks so much Gigi! I’ve not tried them, but I bet they are fantastic! Let me know if you give the recipe a try! xT
Yum! This recipe sounds fantastic, and no white sugar or flour – win win. I’ve got some chocolate-flavored Soom tahini in the pantry to add even more chocolates goodness. Making these this afternoon.
I hope you love the recipe Jeannine, let me know if you give it a try! xTieghan
Would a silicone baking mat work instead of parchment? I used my last bit with holiday baking and haven’t restocked and these look like a great Friday snow day cookie here in MD!
Hi Leigh. Thank you for your question! Have a lovely day.
Hey Leigh,
Yes, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Could I substitute another oil for the coconut oil? Avocado oil, maybe?
Hey Erena,
Sure, any other neutral oil or butter will work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
delicious!!! i had some time to spare before my kiddo wake up this morning, all the ingredients on hand, so whipped these up for a special snow day delay treat!
only thing is my batter seemed to be a little wetter and cook time was closer to 15/16 minutes to even get the edges crisper.
update: i actually took them off the parchment and put them back in the oven for another 6 minutes to get them a little crispier
So tahini is just sesame seed butter? Is all tahini the same or is there another flavor that would work better for this recipe?
Hi Heather,
You could use another nut butter in place of the tahini if you would like:) xTieghan
Thanks for sharing:)
Hey Stef,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
oh, so freaking delicious! since we baked them to be a little crispier, i crumbled them in my yogurt this morning – and managed to have “lunch dessert” and “dinner dessert.” these are so good i cant stop eating them ?
thank you for this recipe!!
also +1 for hu gems – they’re ?
Hey Stef,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
These sound fantastic and I can’t wait to make them. However, I’m allergic to coconut. Do you have a recommended substitute for coconut oil in this recipe?
I would think any oil would work here.
Hi Maureen,
Another neutral oil or butter would work well here. Please let me know if you give the recipe a try, I hope you love it! xTieghan
These look incredible! I have an almond allergy though. What could I replace the almond four with?
I also have an almond allergy and would love to know an almond flour replacement!
Hi Hanna,
Oat or GF flour will work well for you. I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
Any recommendation on replacing the egg? These sound amazing but my toddler has some allergies. Thanks!
Hi Halyna,
So sorry I have not tested this recipe without the egg, but you could try an egg substitute. You might also like this recipe:
https://www.halfbakedharvest.com/vegan-double-chocolate-chunk-cookies/#wprm-recipe-container-110393
Please let me know if you have any other questions! xTieghan
I’ve made vegan cookies using applesauce in place of eggs. I think it’s 1/4 cup applesauce for one large egg.
Hi Kate,
Oat flour or GF flour would also work well here. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan