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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.
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
Servings: 18 cookies
Calories Per Serving: 167 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
So excited to try these!! Do you have a high altitude adjustment recipe? I live in Denver, CO!
Hey Joanna,
You can follow the recipe as is, no adjustments needed. Please let me know if you have any other questions! xTieghan
Easy, delicious and healthy! I just ate 2 in bed with no guilt!? We’ve made them twice now! Next time we make them (tomorrow) we’re going to add dried cranberries and pecans planning on adding cooking time as well. I’ll repot back ?
Hey Amy,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I made these salted Tahini Oatmeal chocolate chip cookies and yes, they were oh so very delicious!!!!
Quick and easy to make!
As always, another tasty and terrific recipe! It’s a keeper!!!
*****
Hey Trisa,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Had some struggles with this cookie. Substituted butter for coconut oil, not a good idea but it’s all I had. Ive also come to realize that almond flour is never dense enough. Not sure what went wrong but the cookies baked flat I could barely move them onto a cooling rack without crumbling them, but they are tasty.
Hi June,
Thanks for giving the recipe a try, sorry you had issues here. These are a delicate cookie, I would try the coconut oil next time! xTieghan
Delicious and easy! And healthy ?
Hi Rhonda,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Little note about flat cookies. Your baking soda may be expired. Even though the box may say one date, for making use, baking soda is only good for 3 months. Not sure about the flour, but try it again with new baking soda!
I just made these and they turned out great!
There is no way I can eat 18 cookies in 5 days though. Do you think they are OK to freeze?
Hey Amanda,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Yes, totally okay to freeze!! xTieghan
Do you know if you can use honey instead of the maple syrup? I have honey, but wonder about the consistency difference affecting the recipe.
Hey Mara,
The honey should work well for you, but I haven’t tested it. Let me know if you give the recipe a try, I hope you love it! xTieghan
Those cookies are absolutely delicious but mine were so soft after baking, it crumbled. Is that normal, should they be like that ?
Hey Rena,
Thanks for giving the recipe a try! Yes, with the “healthier” ingredients, these don’t really hold up like a regular cookie:) xTieghan
gonna make these in the morning but what’s the best tahini to use? need to buy some more!!
Hey Kirsten,
Here is the link for tahini that I like:
http://l.thrv.me/HBH472-artisana-organics-raw-tahini-sesa
Please let me know if you have any other questions! xTieghan
I made these cookies today and they are amazing! This might be my new favorite cookie recipe. Thank you!
Hey Mary Beth,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
First Recipe I’ve made and what a delight. So easy, quick and delicious. I was a bit concerned with the wetness of the mixture but after reading that it would be and seeing the mix pictures committed to the mix and turned out brilliantly.
Hey Kirstie,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
I made these today and they were so easy and so delicious! I followed the recipe exactly, but then added about 3/4 cup of dried tart cherries. They baked up beautifully! I did have to bake a little longer (probably about 15 minutes). My boyfriend is allergic to wheat and it’s always great to find a recipe that is naturally wheat-free and tasty!
Hi Nicki,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
I forgot the rating too!!!
Thanks again Betsy!!
Sorry, forgot the rating. ?
Thanks again Kirsten!
These cookies were so, so easy to make and the family loved them. Like, LOVED loved them. They don’t prefer crunchy cookies so these satisfied their need for a tender bite packed full of chocolate. So good and I really enjoyed the nuttiness of the tahini. Thanks Tieghan!
Hi Kirsten,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan