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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.
Love these cookies!
Hey Chris,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Can I substitute coconut flour for almond flour?
Hey Kristel,
So sorry, I’ve not tested this so I can’t say for sure if it will work or not. A gluten free flour blend will work well for you! Please let me know if you give this recipe a try! xx
I made these cookies. I added 1/2 tsp of cinnamon to the batter. I think that they are a little dry. Maybe I’ll try tahini cookies with butter next time. These aren’t my favorite
Hey Monica,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love them! xx
I had this odd tahini fusion that had flax and chia in it so I knew the texture and recipe all around would be effected. But the cookies were still great and really chewy! And not at all too sweet, loved them! Will definitely make again and will use regular tahini then 😉
Hey Merri,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
I made these for my family yesterday and they were absolutely delicious! Such an easy and quick recipe (quick clean up, too)! They are very wet before cooking like Teighan says, but don’t let that fool you. They cook beautifully. Definitely going to make again
Hey Sabira,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
super easy to make and comes together quickly but we didnt care for them. We prefer a cookie w less sugar so this looked right to us.
Ready all other reviews, I wondered if I missed something….
Hi Cecile,
Thanks so much for making this recipe and sharing your feedback, so sorry to hear they weren’t enjoyed! xx
OK. I’ll admit it. I was skeptical. Cookies without brown sugar and butter! Whaaaaa? I had the ingredients and decided to give it a go. My hubby and I both love them. We each had one warm out of the oven. Yummmm! Definitely will add these to my favorites. Thanks!
Hey Janet,
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
Made these tonight and they turned out so well! I was totally surprised at how delicious they tasted without all the added sugar and with tahini! I typically have all these ingredients on hand so I know I will make them again. Plus they are so quick and easy! Thank you for this recipe! I have cooked many of your cookie recipe and I almost think these have turned out the BEST for me:)
Hey Bethany,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
What if I don’t have tahini??
Hey Angie,
You could try using peanut butter in place of the tahini or you might like one of these recipes:
https://www.halfbakedharvest.com/chewy-oatmeal-chocolate-chip-cookies/
https://www.halfbakedharvest.com/brown-butter-oatmeal-chocolate-chip-cookies/
I hope this helps! Please let me know if you have any other questions! xT
Hi!! Can I substitute the coconut oil for softened butter 1:1 in this recipe? can I use this as a general rule for other recipes? thank you!! 🙂
Hi Tara,
Yes, that should typically work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
I wonder if you could tweak this recipe to make a chewy gf molasses cookie?
Hey Kate,
I would recommend giving this recipe a try:
https://www.halfbakedharvest.com/chewy-chocolate-ginger-molasses-cookies/
Please let me know if you have any other questions! xT
These are delicious!!! And super easy to make- thank you!
Some of my family members don’t like the coconut flavor though, can I substitute coconut oil with olive?
Hey there,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! Yes, that will work well for you! xx
Wonderful! Thanks for the quick response! Happy thanksgiving to you and yours!
Theses cookies are amazing! Adding them to our Thanksgiving menu. Thanks for this wonderful recipe! Can’t tell they are gluten free. Decadent!
Hey Mary Beth,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I have to adjust the recipe to make these how i like them. We love making them, but I will be honest, I do not follow the exact recipe to get the consistency and fluffiness of cookie that we like.
Thanks for sharing Lauren:) So glad you’re able to adjust them to your liking! xx
I loved these! (About to make a second batch) the only modification I made was to use a flax “egg”. I thought the dough was delicious too. Great recipe!
Hi Bridget,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT