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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.
Baked these for the first time last night, they definitely didn’t spread for me like they were supposed to, and I think the “rounded tablespoon” of dough per cookie is too small. I also had to substitute all maple syrup for 1/2 maple syrup and 1/2 agave nectar. I found that they were a bit dry, and definitely not sweet enough and am wondering if the agave is to blame. Cooked sheet 1 for 11 mins, overcooked; sheet 2 for 10 mins, slightly overcooked; sheet 3 for 9 mins which was good.
Hi Maya,
Thanks so much for giving the recipe a try and sharing your feedback. I have never baked with agave so I really don’t know how that would change these cookies, could have been the issue here. xTieghan
Love the cookies! I added some cinnamon and dried cherries. A great breakfast cookie.
Hi Cara,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
I love these cookies. I must have made 6 batches already. I sometimes add a little extra flour, I have very runny tahini. I was wondering if you had another flour suggestion, I would like to make them but free to send to school with my kids.
Hey Kaitlyn,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! You can use an equal amount of GF flour in place of the almond flour. xx
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.
Thanks so much for letting me know!
Literally the easiest cookies I’ve ever made in my life.
I liked them warm but LOVED them after they’d cooled. Chewy and nutty from the tahini. I’m always craving chocolate and tahini so these are a winner. Bonus is my GF bestie can eat them.
How do you think these would do if I replaced the egg with a flax “egg” to make them vegan? My daughter is allergic to egg.
Hey Anna,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! I think the flax egg should work well for you. ? xx
Love this recipe. I did 1/2 tahini and 1/2 almond butter. So yummy!
Kids and hubby love them too!!
Hi Christie,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
These were definitely the BEST. One question, they were very tasty but EXTREMELY crumbly. I live in Denver so not sure if the altitude has anything to do with it? Any recommendations? Would love to make these again!
Hey Joanna,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) These are definitely crumbly due to the tahini. xTieghan
Ok….these are outstanding. I used butterscotch chips instead of chocolate and it works really well. I love the texture of this cookie, little bursts of crunch but chewy too. Just perfect!
Hey Danielle,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
I made these tonight and mine didn’t spread like yours. They are rounded . I baked them right after making up the dough, so they were not cold going into the oven. I’m freezing some raw dough balls for later use. I will try returning them to room temp and then flattening them before baking??♀️???? I am pleased with the flavor but not texture.
Hi Rosella,
So sorry to hear this. Was there anything you may have adjusted in the recipe? Did you try banging the baking sheet on the counter? Let me know how I can help! xTieghan
These are amazing!! Love them, great recipe as always
Hey Lindsay,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Tried these today. Very tasty! Even my kids liked them. Mine didn’t seem to spread out as much as yours. What could’ve caused this?
Hi there,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Was there anything you adjusted in the recipe? Did you chill your dough? A little more info would be helpful:) xTieghan
I just made these cookies for the first time. I had too many for one cookie sheet and when I baked the second batch, the parchment paper nearly caught fire and the cookies were burnt. Hadn’t been in the oven for a full 12 minutes.
I have never had this happen before. Was it because of the coconut oil?
First batch was perfect though.
Hey Lorri,
Hmmm, so sorry to hear this, I have never had this happen. Are you sure you were using parchment paper and not wax paper? xTieghan
LOVE LOVE LOVE! These are the BEST cookies with clean ingredients. Son is gluten, refined sugar, and lactose free amongst several other restrictions (Modified SCD for IBD but eats cacao and oats). I subbed butter for coconut oil and used Hu chips (made from dates). I can’t express what a blessing finding this recipe has been for us. I’d love to know which other dessert recipes we should try. The Twix bars were great too. Ty again!
Hey Michelle,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! I have a full vegan section on the blog that you might enjoy! xTieghan
So delicious! A great use for the almond flour in my freezer and tahini in my cupboard. Yum.
Hey Raquel,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Second times a charm. Definitely double the recipe. Nice consistency, baked a little chuncky which we like. Thanks Tieghan! June
Hey June,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Hello,
I was wondering if we could replace coconut oil by other types of oil (olive or vegetable )? And if we should then use the same quantity?
Thank you 🙂
Hi Charlotte,
Yes, that would be okay for you to do. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan, I tried them with vegetable oil and they are delicious! Thank you for the recipe!
Charlotte
Hi Charlotte,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan