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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.

Salted Tahini Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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.

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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. 
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Salted Tahini Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

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Comments

  1. 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?

  2. 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.

    1. 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

  3. Those cookies are absolutely delicious but mine were so soft after baking, it crumbled. Is that normal, should they be like that 🤔

    1. 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

  4. 5 stars
    I made these cookies today and they are amazing! This might be my new favorite cookie recipe. Thank you!

    1. Hey Mary Beth,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

  5. 5 stars
    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.

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

  6. 5 stars
    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!

  7. 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!

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

    1. Hi Kelle,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  8. 5 stars
    These are tasty!

    Mine didn’t turn out as flat as the pictured, so I would recommend flattening them down before you put into the oven.

    I also subbed peanut butter for tahini, and they were great! 🙂

    1. Hey Sarah,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  9. These are my new favorite cookies. The first time I made them, I was a little disappointed in the texture and style, but I had used regular flour. The second time, I tried it with Oat flour and I also flattened the cookies instead of forming a ball and… WOW, they turned out amazing!! They tasted great both times but I believe there’s a reason why it calls for Almond Flour if you’re looking for them to look like the picture! Thank you for the recipe! 🙂

    1. Hey Leana,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  10. My cookies did not spread…could it be an elevation thing? The dough seemed pretty wet but when coming out it was more on the dry cakey side. I followed the recipe to a T! I live at sea level.

    1. Hi Grace,
      So sorry to hear this, the altitude shouldn’t be the issue here! What kind of flour and oats did you use? Did you chill your dough at all? Let me know how I can help! xTieghan

  11. These are amazing! So delicious, and so easy. It’s hard to believe there isn’t anything unhealthy in here, and dangerous, as it makes it even easier to eat too many of these incredible cookies! Thank you for the recipe!

    1. Hey Liz,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  12. I LOVED this recipe! Thank you so much for sharing it. My only question, I felt like my mixture was more watery then it should have been…I am wondering if it was from the melted coconut oil but what do you suggest in the future? Should I fridge the mixture for a bit? Don’t get me wrong – the cookies still came out AMAZING but not like your pictures pre baking. Thanks again!

    1. Hi Lauren,
      Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! Yes, try popping the batter in the fridge next time. xTieghan

  13. Yours look better than mine. I think you have to eat 2 to get the true taste of these. By #3 they are delicious!

  14. 3 stars
    i always have such high hopes for Tieghan’s recipes but more often than not, I’m left disappointed & dumbfounded as to her huge following. I follow the recipes to a tee and am left with a completely different end result.

    My cookies came out cakey and not flat or crispy AT all, even though I flattened the 2nd batch I put in the oven. I would say I’m a pretty good baker (& recipe follower) but I’m officially giving up on HBH’s recipes. If you notice, her recipes are rated much lower than other recipes when you google Tahini Chocolate Chip Cookies.

    1. Hi Victoria,
      So sorry to hear you don’t enjoy the recipes. You should totally try out some recipes from other sites if you continuously do not like mine:) Just as a note, these cookies are not meant to be crispy. Using the almond flour will definitely make them on the softer side. Also, I should note I spend a lot of time and effort styling my photos. Wishing you a wonderful rest of your week! xTieghan

      1. Hey Lo,
        Thanks for giving the recipe a try! Was there anything you adjusted? Let me know how I can help! xTieghan

  15. 5 stars
    I made these cookies and brought them to work. The were a huge hit! My coworkers loved them so much, that I printed out the recipe and gave it to each of them. Absolutely delicious!

  16. Hello,

    I enjoy your recipes, but always wish that you included weight measurements along with volume measurements. I very much prefer using a scale as opposed to cups/tbsp. If you could incorporate that in your recipes, it would be much appreciated!

    1. Hey there,
      I do:) If you just click “metric” below the list of ingredients the measurements while switch for you. Please let me know if you have any other questions! xT

  17. These were so delicious! I pulled the trays out of the oven after 5 minutes, slammed them on the counter so that they would flatten as others mentioned and then baked for an additional 5-6 minutes. They were perfect! Crispy on the edges, soft in the middle, chocolatey and the salt was the icing on the cookie! Thank you, from a very happy celiac.

  18. 5 stars
    Despite being gluten free, dairy free, refined sugar free–one of the best cookies I’ve ever had! I took them out of the oven twice during baking and slammed the baking sheet on the counter so they flattened out. Thank you for the delicious recipe!

    1. Hi Cristina,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hi Elena,
      Thanks for giving the recipe a try! Was there anything you adjusted? What kind of flour and oats did you use? Did you bang the baking sheet on the counter? xTieghan

  19. 5 stars
    Excellent taste! So easy to make but mine were a bit doughy too. No crispy edges like the picture.
    The were still amazing!
    Wondering what I need to do??

    1. 4 stars
      Yep mine were soft and stayed the same shape baked as unbaked. Good flavor but I wonder if because they don’t have butter they are not getting crispy like the photo. Not sure how she got hers to look like her photo. Maybe recipe is written out wrong

      1. Hi Debi,
        Thanks for giving the recipe a try. These really are not a crispy cookie. Was there anything you adjusted in the recipe? xTieghan

    2. Hey Rose,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Was there anything you adjusted in the recipe?Did you try banging them on the counter. xTieghan

  20. 3 stars
    Flavor was good, but I also got a cakey and somewhat dense cookie that didn’t come out as pictured in the recipe. I followed the instructions exactly and tried banging the cookie sheet on the counter with the second set I put in the oven to see whether that would help. Unfortunately it didn’t.

    1. Hi Emily,
      So sorry to hear this! What kind of flour and oats did you use? Sorry what do you mean you put the second set in the oven? Please let me know how I can help! xTieghan

  21. 5 stars
    Super yummy recipe! This is a keeper. Love it.
    I also had the same issue as others did, mine were puffier, more cake-like and less flat than Tiegen’s. What I will try next time is a different type of oats, I may have inadvertently used quick oats… I am in the Netherlands, so probably used the wrong translation here.

    1. Hi Kieran,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hi Jill,
      Sorry to hear you had issues with the recipe. If you could give me a little more info I would be happy to help. Was there anything you may have adjusted in the recipe? Please let me know! xT

  22. 5 stars
    These came out absolutely perfect for me, crunchy on the edges and soft in the center! I read comments where people were having a little trouble. I don’t know if this made the difference, but I decided to let my dough hang out at room temperature for about an hour to ensure the almond flour and oats were nice and hydrated. Maybe that does the trick for those experiencing dry and crumbly cookies. 🙂

    1. Hey Christie,
      Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan

    1. Hi Sarah,
      For this recipe, I would use GF flour. Please let me know if you give it a try, I hope you love the recipe! xTieghan

    1. Hi Kim,
      Sure, that should work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  23. 5 stars
    These might be the best cookies I’ve ever had. Not too sweet, relatively guilt-free, so delicious. I’ve made them twice in a week! Love them in the morning with coffee.

    1. Hi Genevieve,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  24. 5 stars
    These were incredible! And absolutely love that there’s no added sugar aside from the maple syrup and dark chocolate. I didn’t miss it! Smacking the cookie sheet on the counter halfway through cooking time definitely helped to flatten them out too 🙂 I will be making these often.

    1. Hi Lisa,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  25. 5 stars
    Made these last night. Delicious, and I love that they are not overly sweet, just getting sugar from the maple syrup and the chocolate chunks. Definitely a keeper!

    1. Hi Nancy,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  26. 5 stars
    Made these last night. They are wonderful. My husband, the sweet-toothed chocoholic loved them even though they are not terribly sweet. My dough was definitely on the wet side and the cookies came out soft, not crispy, and definitely puffier than yours. I would probably cut back a little on the baking soda next time – but they were delicious! Wish I could figure out how to post a picture with this review.

    1. Hi Deb,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  27. 4 stars
    So yummy! Decided to make tonight as I had all the ingredients on hand. My batch had more of the traditional oatmeal cookie bumpiness, but I was ok with that. The flavor of the tahini and coconut oil was a nice twist. Will definitely make again- maybe add a little cinnamon and/or chopped walnuts to the next batch!

  28. I made these cookies and they taste good but that are not flat like yours. The only change I made was using gluten free oats because the person who I made them for eats a struck Gf diet.

    1. Hi Marlene,
      Thanks so much for giving the recipe a try! Sorry, I have never used GF oats, so that could have been your issue. xTieghan

  29. 5 stars
    I made these last week and loved them! I subbed sunflower butter for the tahini and the flavor was great but the cookies turned completely green (apparently, baking with baking soda causes the chlorophyll in the sunflower seeds to come out!) which was a fun surprise. Great recipe, will make again!

    1. I was looking through the comments to see if anyone else’s turned green. Then I saw why!! I too, used sunflower seed butter instead of tahini!!! Other than that they can out perfect!!! And delicious!!!!!

      1. Hey Betsy,
        Lol sorry about the green! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

  30. I made these they were delicious but really cakey not like yours . Any suggestions to get them crispy on sides and soft in center like yours ?

    1. Mine were the same. My cookies always puff up rather than spread out. I measured precisely by weight. I wonder if it is my oven

      1. Hi Lindsay,
        Have you tried baking them on the counter? That really helps to get a flatter cookie. Also, do you ever chill your dough? That will prevent the cookies from spreading. xTieghan

    2. Hi Linda,
      Thanks for giving the recipe a try. Was there anything you adjusted? What kind of flour and oats did you use? Did you try banging the baking sheet on the counter? Let me know how I can help! xTieghan

    1. Hi Cathy,
      So sorry to hear this, can you tell me a little more? What was wrong with them? Let me know how I can help! xTieghan

    1. Hi there,
      Sure, that should work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Debra,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  31. 5 stars
    Just made this recipe as follows. Our cookies did not spread as much as in the photo but they still did spread a little I think just the right amount. Love the texture that the oats add to the batter and the nutty flavor of the tahini. These cookies were so easy and came together so quick! Definitely recommend!!

    1. Hi there,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

    1. You could probably just sub a flax egg (1 tbsp ground flaxseed and 3 tbsp water). It’s a great vegan alternative. I haven’t tried it for this recipe but have done it for others and it usually works out pretty well!

    2. Hi Vera,
      So sorry, I have not tested this recipe without the egg, but you could try using an egg replacement. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Nicole,
      For best results, I would recommend using GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  32. 5 stars
    Just made these – not as flat as the picture but sooooo yummy!!
    Made for a friend who is gluten free! She will be happy!!
    Making another batch to keep at home!!

    1. Hi Emma,
      For best results I would try using GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan

  33. 4 stars
    Mine did not turn out at all like the pictures, but they still tasted good. They did not flatten out – they were kinda thick and fluffy, similar to a granola bar type cookie I’ve made in the past. I wonder if it’s because you’re at elevation? Checked the recipe a thousand times and I feel pretty confident I followed it. I tried adding more oil and tahini in the second batch to get a wetter dough like the pictures, but that didn’t seem to change things. Was hoping for something more decadent!

    1. Hi Jas,
      Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! You can always bang them on the counter while baking for a flatter cookie. xxT

  34. Hi! I was super excited to bake these cookies but I had to substitute coconut flour for almond flour. My batter came out quite dry and flakey and my cookies didn’t have any rise to them and stayed the shape they were formed in. Do you think its due to the different choice in flour?

    1. Hi Christina,
      So sorry to hear this, but yes the issue was definitely the coconut flour. I would try almond flour next time, you should have better results. xTieghan

  35. 1 star
    So sad to report that I made these today and they also turned out crumbly and barely held together and super dry. I followed the recipe exactly except subbed coconut flour for almond flour and they just did not work. I don’t know if it’s the difference in elevation but 12 min wasn’t enough and I even flattened the second batch and formed them into a better cookie shape for the third round of baking – sad to waste the quality ingredients but other than as a crumble or granola they’re sadly not workable.

    1. I made these cookies and they did not flatten out and get crisp on the edge and chewing in the middle. I accidentally used rolled oats which may have been the culprit. They were still tasty but did not have the look of texture of the picture.

    2. Hi Shannon,
      So sorry to hear this, but your issue was definitely the coconut flour. Next time I would use the almond flour that the recipe calls for. If you can’t use that, try GF flour. I hope this helps. xTieghan

  36. 5 stars
    Really good recipe! Followed recipe exactly and these cookies came out so delicious. Impressed because I don’t usually go the healthy route when it comes to dessert.

  37. 5 stars
    I prefer these baked in a casserole dish and eaten with Greek yogurt as an indulgent/healthy snack. Pretty much made it granola. I baked them about 7 min longer than reccomended. Very tasty.

    1. Hey Jackie,
      Thanks so much for giving the recipe a try and making them your own! So glad they were enjoyed! xTieghan

  38. 5 stars
    I made these this morning and they turned out delicious!!! So so yummy and I love that this is a gluten free recipe. I opted honey for maple syrup because I didn’t have any:) Thanks for another great recipe ( 3rd one I’ve tried the past two weeks)!

  39. 5 stars
    These cookies were a huge hit in my house! Mine came out very similar to the pictures, I did tap the baking sheet on the counter mid baking and right out of the oven to help flatten them out.

  40. Delicious but look nothing like the pictures! Seeing a lot of comments from people whose cookies didn’t flatten, I was the opposite. My “dough” looked like yours going onto the pan but They melted into a puddle, basically had a sheet pan cookie! I know baking at different altitudes can affect things, but don’t think that’s it.
    My tahini is very runny, should it be more firm?

    1. Hi Heather,
      Thanks for giving the recipe a try, sorry to hear they ran together. Next time, try popping them in the fridge for a bit to see if that helps. xTieghan

  41. 3 stars
    sad. my cookies didn’t turn out as expected. the batter wasn’t ‘moist’. from the photos, i expected it to be a bit runny. mine was on the firm side and easy to scoop and form a ball. this resulted in a thicker cookie than pictured and kind of on the dry side. what the heck did i do wrong?? (is it 1/2 cup coconut oil, melted or is it 1/2 cup melted coconut oil) willing to give this baby a 2nd chance.

    1. 2 stars
      I was thinking that maybe to try quick cooking / instant oats next time. Maybe the old fashioned oats sucked up all the moisture. Tbh the picture does not look like old fashioned oats 🤷🏼‍♀️ You can’t see any whole oat pieces in there.

      1. Hi Christina,
        You definitely don’t want to use quick oats, I can promise you I used old fashioned oats and you will not get the same result with quick oats:)

    2. Hi Elizabeth,
      So sorry to hear this! The recipe calls for 1/2 cup of melted coconut oil. I hope this helps for next time! What kind of flour and oats did you use? xTieghan

  42. 4 stars
    Delicious cookie recipe, healthy and simple. Will absolutely make again, although like many noted these do not flatten like the picture shows.

  43. 5 stars
    As soon as I saw this recipe I had to try it. I didn’t have any tahini so I substituted Sunbutter. Other than that I followed the recipe as written. They were a hit with my whole family! Yum!

  44. These are delicious and so, so easy! I made the recipe exactly as written, smacked the cookie sheet on the counter a few times and they flattened out perfectly in the oven. I baked them for 13 minutes. I love that they’re not too sweet and they have a great texture. Nice recipe!

  45. Has anyone tried this with brown rice flour? I just happen to have some on hand so thought I would check to see if I can use it up in this recipe instead of almond flour

    1. Hi Quinne,
      I probably would stick with the almond flour or use GF flour, I haven’t tested with brown rice flour so I can’t say how that would turn out. xTieghan

  46. Hm 🤔 I used normal instead of almond flour because I am allergic to those. My cookies turned out quite dry and actually didn’t flatten out as nicely. Was that due to the change in flour?

    1. Oh man I used gluten free flour and the cookies didn’t flatten and they were dry. Next time I will try the almond flour and hope that makes a difference.

    2. I had the exact same issue. Google says you can do a 1:1 swap but mine were definitely a bit thick and dry with regular flour. Still taste good, but I’ll have to experiment with less flour or maybe more oil next time.

    3. Hi Christina,
      Yes, sorry unfortunately the all purpose flour caused the change in texture. Next time, try using GF flour. I hope this helps! xTieghan

    1. I saw another comment where someone used a flax seed egg as replacement. If you’re not familiar look up flax egg replacement instructions. I’m tempted to try making them with aquafaba because my daughter is allergic to eggs. I’ll comment if I try it.

    2. Hi Angel,
      Sorry, I have not tested this recipe without the egg, but you can certainly try an egg replacement. Please let me know if you give these cookies a try, I hope you love them! xTieghan

    1. Hi Denise,
      Did you happen to read through the recipe or the post? I used oats and almond flour in place of traditional all purpose flour, coconut oil and tahini in place of butter, and real maple syrup in place of granulated sugar. I never said that these were “healthy”, they are a cookie after all, they just have healthier ingredients. I hope you have a fabulous week! xTieghan

  47. 4 stars
    Love a healthier cookie in the new year! I used oat flour instead of almond flour and they still turned out well.

  48. 5 stars
    I don’t always have great luck with gluten-free baking but these cookies turned out perfectly–amazing texture– and they are so delicious.

    1. Hey there,
      The tahini is not optional, you will need to use another nut butter in its place if you do not want to purchase the tahini. I do have a bunch of other recipes using tahini. I hope you love the recipe! xTieghan

  49. Just made these, used regular flour and mine are not flat at all like on the picture. Maybe because you are at high altitude yours flattened??? Or maybe the regular flour? Surprised how different they look. But appreciate the ingredients and will try again with almond flour.

    1. 5 stars
      These turned out delicious! I was skeptical when I put them in the oven, but they turned into a cookie! Agree with other comments, my cookies never turn out flat like hers. I think it’s bc she baked at higher altitude. Do I need to adjust my baking temp or time to turn out flatter?

      1. Hey Carissa,
        Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! You can bang them on the counter for a flatter cookie. xxTieghan

    2. Hi Joanne,
      Thanks for giving the recipe a try, it’s the regular flour:) I would try almond or GF flour next time for better results. xTieghan

  50. This recipe got me thinking about the idea of a sweet potato cookie recipe sweetened with maple syrup. Just wanted to throw that out there because I don’t have time to develop and test recipes due to having four young kids including a newborn, but I would have time to whip up a batch of cookies if you figure out another amazing healthy-ish cookie recipe. Your blog is by far my favorite food blog, and I have both your cookbooks and cook more from them than any others I’ve ever owned. You’re the best!

    1. Hey Angela,
      Thanks so much for your kind message and sharing this idea!! Will definitely have to add to my list soon! xTieghan

  51. Is the coconut oil measured to be 1/2 cup then melted? Or 1/2 cup melted coconut oil which would be a lot more solid before it’s melted

    1. Hey Lynne,
      The recipe calls for 1/2 melted coconut oil, so 1/2 once it is melted. I hope you love the recipe! xTieghan

    2. Ohh! If this is the case, this may be why my (and other commenters’ cookies) were not as wet as the pictures here. I measured solid and then melted the oil. I thought it would be the same amount.

  52. 5 stars
    FAN-COOKIE-TASTIC!!!

    These are simple (if you have the ingredients on hand), super duper delicious, and on the healthier side of the cookie spectrum, for sure!

    Note to my future self (and anyone else making these…): get that coconut oil slightly warm and do NOT let it sit in the cold metal bowl in your cold winter kitchen while you dink around getting chocolate chips out of the pantry…. If the oil congeals again they just don’t mix up like they should and you’ll spend a lot of time and effort trying to figure out how to remelt coconut oil that is partially mixed in to your cookie dough… just saying.

    The next day, they don’t quite “feel” like normal choc chip cookies in your hand, (flour and sugar bake up differently than coconut oil/tahini, and almond flour.) but the taste is spot on. Cookie bliss.

    We whipped up a batch to celebrate my kiddo’s half birthday. (Cookies should always celebrate something, right?) They we’re a hit and this recipe made it into my “keeper” list. 👍

    1. Hey Angie,
      Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for sharing your feedback and your kind message:) xxTieghan

  53. 5 stars
    Can’t believe how good these were considering so few (and healthy) ingredients!! These will be my go to cookies from now on. Thanks!

  54. 4 stars
    I used regular flour and mini chocolate chips as substitutions based on my pantry. I agree with flattening the dough ball prior to baking (mine didn’t spread either). The recipe was just missing *some* sweetness for me – a mix of tahini with something else might be the move next time! Great recipe if you want a less sugary tasting dessert.

  55. Made these tonight as an attempt to have a “healthier” cookie. I’ve never baked with coconut oil before. I would have to say the flavor is a little too “coconutty” for me. Also, the cookies did not spread out but are a little more puffy than pictured. I don’t know, fooled my husband so I guess I’ll make them again!

  56. 5 stars
    Mine didn’t look as flat and crisp as yours, but that didn’t stop me from eating 3 before I could even cook them! Used a little less chocolate because I don’t really like chocolate and it was perfect! Delicious! And so easy cleanup was the fastest of any recipe I’ve tried. Will definitely make again!

  57. 5 stars
    Made a double batch these with half peanut butter/half tahini. Also half butter/half coconut oil. Added chopped hazelnuts too. They were delicious. Definitely a more moist cake like cookie due to the almond flour. So good and flavorful though. I’m thinking I’ll make another batch soon. I enjoyed sharing with gluten-free friend as well. They came out best when dough ball was flattened out prior to baking because mine didn’t spread much.

  58. 5 stars
    These were incredible, especially for a healthier recipe! I subbed the tahini for cashew butter. Couldn’t stop eating the dough. It also ended up being the perfect sized batch for a one person household. I used Hu dark chocolate bar chopped up for the chunks—highly recommend!

    1. Hi Erin,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hey there,
      Sure, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

        1. Hi Rachel,
          I would recommend using a GF flour to achieve a similar texture. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  59. I can’t do nuts. What is a flour that I could use instead of almond flour that wouldn’t ruin the texture of these cookies? Thanks!

    1. Hi Rachel,
      I would use a GF flour or oat flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Claire,
      You can use another neutral oil or butter in place of the coconut oil. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Monica,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hey Gabriela,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  60. 5 stars
    These Cookies are amazing, and I’m not all that into baking. I knew I had to give this a try based on the ingredients and simplicity of the prep. I didn’t have dark chocolate or the morsels, but my husband was give a huge Trader Joe’s chocolate bar for Christmas with bits of pretzels inside which seemed to work. I will definitely be making these often. Not even cooled off yet and the family is diving right in! Thanks for sharing the recipe.

    1. Hey Jennifer,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hi Kristi,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  61. 5 stars
    These are delicious! My whole family loved them. I used half semi-sweet chips and half dark chocolate chunks. So good! And not overly sweet.

    1. Hi Annie,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

      1. 5 stars
        Tried this today and it turned out great. I used dark chocolate so it didn’t taste sweet. Can I add a bit of sugar if I prefer some sweetness in it?

        1. Hey Gilbert,
          Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! Sure, that will work for you. xxT

    1. Hey there,
      Sure, that would be just fine for you to do. I hope you love the recipe, please let me know if you give it a try! xTieghan

  62. 4 stars
    Such a great cookie! Love a reason to use tahini and alternate flours like almond. I used butter instead of coconut oil because I didn’t have any and I used a date tahini which I think went really well with it. They were a little salty for this house full of teenage boys, so I might use just a half teaspoon of regular salt next time and go light on top. Grateful for a one-bowl super quick cookie to have on hand!

    1. Hey Emily,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  63. 5 stars
    Greetings from Bellingham,WA! Thank you for this delicious cookie recipe. I followed the recipe exactly as written until I put the dough on the pan. Due to the comments I panicked about the possibility of them not spreading and being dry. So I put them on the pan slightly pressed down rather than in a ball/rounded. Wish I hadn’t because they spread too much and touched the neighboring cookies. I think they would have been crispier around the edges had I not done that. I will be making these again very soon! YUM!

    1. Hey Mistie,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  64. 4 stars
    The taste of these is phenomenal!!! my tablespoon sized scoops of dough never flattened out like yours did, and they needed to cook for almost 20 minutes. Look forward to reading more comments on any modifications people made, I would definitely try making this recipe a second time.

    1. Hey Kristin,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Was there anything you adjusted in the recipe? Have the best week! xTieghan

  65. I really want to make this recipe but I only have all-purpose flour… Can that be substituted for the almond flour? Thank you kindly.

    1. Hi Elizabeth,
      Unfortunately, I don’t think you will get the best results, you can use it, just don’t be surprised if they don’t flatten. I would try a GF or oat flour instead. Let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Megan,
      I probably wouldn’t recommend that, GF flour or oat flour would be a better option. Please let me know if you give the recipe a try! xTieghan

  66. 4 stars
    Mine didn’t spread at all, and they look nothing at all like the photos in the recipe, but they still taste delicious. I think this is because Tieghan is baking at very high elevation, and I am not. It makes a HUGE difference in baking (speaking from personal experience, used to live in a high elevation area in Colorado too). Still a great recipe, might have to mess with it a bit to get flat cookies that spread.

    1. Hey Kristen,
      Thanks for giving the recipe a try! Sorry to hear yours didn’t spread, was there anything you adjusted in the recipe? xTieghan

  67. 4 stars
    Tried these because I had a lot of almond flour on hand. They worked out delicious. Thanks for the extra info about how they “will look weird.” They definitely did look weird but tasted great!!! I didn’t have success with the counter smack trick, the cookies didn’t change when I did it?? The dough/batter did sit a bit as I was fiddling around the kitchen which I think helped the cookies not be dry. More time for the almond four to soak up the wet ingredients. My husband loved the texture and taste.

    1. Hi Marie,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Maybe try not to let the dough sit next time. Have the best week! xTieghan

  68. 1 star
    Mine were also dry and crumbly and did not flatten out. After my first batch came out that way I added a half stick of melted butter to the rest of the dough and those tasted better and spread out a bit more but still completely fell apart when I tried to transfer them or pick one up to eat it.

    1. Hi Jill,
      So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  69. 5 stars
    I usually let recipes with almond flour sit for about 10 mins. This helped tighten up the batter. Delicious. I try to use very little refined flours and sugar and this was perfect. Made in one bowl and stirred with a spatula. Very little cleanup! Thanks Tieghan!

    1. Hey Joanne,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  70. 3 stars
    I had the same experience as quite a few others. My cookies didn’t flatten out…and I was worried I didn’t give them enough space and would have one big cookie in the pan😊…I substituted whole wheat flour for Almond…only change…they tasted great and not too sweet…jury is out whether I’ll make them again

    1. Hi Diego,
      Sorry to hear this, unfortunately your issue is the whole wheat flour, you should have better results next time using almond flour:) xTieghan

  71. Followed the recipe and they were dry, crumbly and didn’t flatten.

    Even tried a ‘counter smack’ on a batch, but no luck.

    Makes me wonder if a step or ingredient is missing? My mixture was not super wet as described.

    1. Hi Sue,
      Sorry to hear this, there is nothing missing from the steps or ingredients. Was there anything you adjusted in the recipe? What kind of flour did you use? How about your oats? Let me know how I can help! xTieghan

  72. 4 stars
    This is an awesome cookie! Taste is great. Mine did not spread thin for some reason? I am an experienced cook and followed the recipe to a T so am still racking my brain on why, but none the less still super delicious. Will definitely make again and hope for thin, crispy, and chewy.

    1. Hey Ashley,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have you tried banging them on the counter? Have the best week! xTieghan

      1. Hi Megan,
        Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hi Lindsay,
      Yes, those will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  73. 5 stars
    Subbed flax egg for real egg and canola oil for coconut oil (since those are what I had on hand) and the results are delicious! Tried to sneak a bite immediately after removing from the oven but the cookie started falling apart so then I actually waited the 10 minutes for them to cool on the pan and they were perfect! Recommend for non-gluten free/dairy-free cookie-lovers too 🙂

    1. Hi Savi,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hi Cynthia,
      So sorry to hear this. Was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan

    1. Hi Caitlin,
      You can use another neutral oil or butter. Please let me know if I can help in any other way, I hope you love this recipe! xTieghan

  74. These were easy and awesome! I don’t usually make “healthy” cookies, but I had all the ingredients and loved that it was a one bowl recipe that didn’t need a mixer. I wondered if the maple syrup would be enough sweetness but they were perfect! Will definitely make again and again.

  75. This looks great! I want to try it. My daughter is allergic to nuts so can I just use regular flour in place of almond flour, or is there another nut-free flour option you recommend?

    1. Hi Louise,
      I would try using a GF flour, I think you will get the best results with this:) Please let me know if I can help in any other way! xTieghan

  76. Do you take the tray out half way and do the “counter smack” and put them back in? Or do it at the end? Or not with this recipe ? (Sorry – rule follower here! 😁)

    1. Hi Michelle,
      Since the dough is a little wet for this recipe due to the almond flour, I did not need to counter smack the cookies. If you are feeling like you dough is having a hard time spreading, then I would bang them on the counter half way through baking:) I hope you love the recipe! xT

    1. Hi Debbie,
      So sorry, I have never tested this, so I do not know what the results would be. Let me know if you give the recipe a try! xT

    1. These looked so tasty in the picture, but similar to other people these came out dry and didn’t flatten at all! Tried smushing the second batch down with a fork but still didn’t work. Not sure what went wrong!

      1. Hi Claire,
        Sorry to hear this. Was there anything you adjusted in the recipe? What kind of flour did you use? Let me know! xTieghan

    1. Hey Joanne,
      Yes, that will work well for you. I hope you love the recipe! Please let me know if I can help in any other way! xTieghan

  77. 5 stars
    Made these tonight within a couple hours of seeing it posted on IG. I had all the ingredients on hand and it came together quickly and easily. DELICIOUS, perfect blend of chewy, sweet (but not too sweet) and salty. The perfect bedtime snack. Being GF/DF I don’t expect recipes that I don’t have to modify, but I really do appreciate them when I find them. And these are definitely one of the best and easiest GF/DF cookies I have made. Thank you! I will be making these on repeat.

  78. If I did not want to bake off the entire batch at once, how many days can the dough be in the refrigerator before baking?
    Thanks!

    1. Hi Jenn,
      I would say about 4-5 days. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  79. 4 stars
    I bake cookies ALL. THE. TIME. but mine look nothing like the ones in the picture. They held their shape and didn’t flatten at all. I see many others had this issue. Any suggestions other than pan banging? Thx!

    1. Hi Rebecca,
      Sorry to hear this. What kind of flour did you use? How about the oats? Did you chill your dough at all? A little more info would be helpful:) xT

      1. They are delicious! But mine do not look anything like yours! Yours are flatter and more spread out. I used all the ingredients in the recipe and followed instructions exactly. Any suggestions?

        1. Hi Toby,
          Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Try banging them on the counter next time. Have the best week! xTieghan

      2. I followed the recipe exactly and weighed the ingredients. Used almond flour (Bob’s Red Mill) and old fashioned oats. Did not chill the dough.

        1. Sorry, it sounds like you did everything correctly, next time try gently pressing the dough balls down with your hand before baking:)

  80. 5 stars
    For any other members of the weird allergy club who might be wondering… worked great with cashew flower and cashew butter!

  81. Hey there! Mine stayed in the ball shape and fell apart while eating. Flavor is there, but something seems off. Perhaps you have some advice? Thanks!

      1. You know what, I think it’s the flour! I used AP and it’s sounding like the Almond flour is what brings in the moisture needed to flatten, not the tahini & oil. Interesting! Still good, but now I know why they’re balls & not flat…also don’t hold together well. Thanks!

    1. Hi there,
      Sorry you are having issues with the cookie, but a little more info would be helpful. Was there anything you adjusted in the recipe? What kind of flour and oats did you use? Let me know how I can help! xTieghan

      1. Hi Jennifer,
        Another nut butter will work well for you:) Please let me know if I can help in any other way! xTieghan

  82. 4 stars
    Just made these. They are quite yummy, but look nothing like the ones in your pictures. Mine are more rounded and the batter didn’t seem quite as wet. Still tasted good!

  83. 5 stars
    I made this recipe today because I had some tahini in my refrigerator and thought it was great that this chocolate chip cookie recipe could use this ingredient. I baked them today. I used unsalted butter and added some chopped walnuts. These cookies are delicious! I urge you to try making this recipe because the cookies have a great texture and the flavor is great!

      1. 5 stars
        We made these today and they are delicious! I noticed the calories are 210 per serving. Is one cookie the serving?

        1. Hi Courtney,
          Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Yes, that is correct. xxTieghan

  84. 5 stars
    So good! You’d never know these are healthy cookies. Thanks for a great alternative! It’s -45 out today (we live in Yukon). We went out and got firewood and came back in to a warm batch of these! Now we are in cozy heaven!

  85. I made these cookies immediately after seeing it on Instagram stories! They come together so fast and are delicious.

    1. Hi Francine,
      Was there anything you adjusted in the recipe? What kind of oats did you use? What kind of flour? A little more info about your cookies would be helpful:) xTieghan

  86. How does the almond flour affect the crispiness/puffiness of the cookie?

    I didn’t have almond flour, so I tried subbing whole wheat flour and these came out dry and puffy– not flattened like in the pic! I tried slamming the sheet pan, etc. but they remained puffy.

    The tahini was pretty subtle and interesting.

    1. Hey Ceecee,
      The almond flour definitely creates a moister cookie. I would try them with almond flour next time:) xTieghan

    1. Hi Bonnie,
      That would definitely work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  87. Made these as a brunch food and they were AMAZING!!! I ran out of maple syrup so subbed w agave, and used half white chocolate chips, and they all worked out 🙂

  88. 5 stars
    Delicious! I followed the recipe exactly, baked for 12, and they were great! Nice and airy and oh, so easy to make. Definitely a keeper.

    1. 5 stars
      This is my first cookie since going Gluten free months ago and so I was so excited to make these! They were so easy to make and delicious! Plus I didn’t feel as guilty throwing in all the butter, brown sugar, and white sugar like with a traditional cookie!! Will definitely make these again!

  89. 5 stars
    my first time cooking with tahini, I can’t believe how good these are! will definitely be making again (and again)..

  90. 5 stars
    THESE ARE INCREDIBLE!! Not too sweet and perfect for someone who is gluten free! I knew I had to make these as soon as I realized I already had everything in my pantry! I also used a vegan egg (bobs red mill mix and water) and they turned out so good!! Love the nuttiness from the tahini paired with the dark chocolate! I am not the type to review so these are definitely a must make!!

    1. Hi Noni,
      You can use another nut butter in place of the tahini. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  91. I just made these…I don’t have almond flour so I used regular. I also used refined coconut oil. My cookies still look like the original mounds they were when I placed them in the oven. They haven’t flattened at all. I bake all the time and have never had this problem. What did I do wrong? Thanks!

    1. Hey Cait,
      So sorry to hear this! Did you put the dough in the fridge at all? You can try banging the baking sheet on the counter for a flatter cookie. xTieghan

      1. Hey Tieghan, thanks for the reply. I didn’t put the dough in the fridge. They just didn’t come out looking anything like yours, and I’m so confused haha. I did dump everything into my mixer at once, instead of folding the chocolate chips in, but that’s the only other deviation I made from the instructions. Such a mystery! Maybe I’ll try again

        1. Yeah next time I would fold in the chocolate chunks and then trying banging the baking sheet on the counter for a flatter cookie. Also, you need to use old fashioned oats:)

          1. Sounds like I need to stick to the recipe and use almond flour next time! Thanks for the feedback. Love your recipes.

    2. I also followed the recipe to the tee and ended up with unflattened cookies. I much prefer HBH’s other tahini cookie recipe …

    1. Hi Mary,
      You will want to use another nut butter in place of the tahini. I hope you love this recipe, please let me know if you give it a try! xTieghan

  92. I just took these out of the oven, and they are delicious! Great gesture and flavour. Thank for the great recipe!

    1. Hey Karen,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

    1. Hi Bernadette,
      Do you mean coconut flour or just plain coconut? I would probably do GF flour or regular flour. Let me know if you give the recipe a try, I hope you love it! xTieghan

  93. I’ve so been looking for a good healthy alternative to a chocolate chip cookie! Hope you will devise more healthy alternatives like this one!! Where can you buy tahini at a reasonable price?

    Thank you so much for all your wonderful recipes!🥰

    1. I’m about to make these cookies, but I find my tahini at Trader Joe’s for the other recipes I’ve used it in! It seemed reasonable.

    2. Hi Bridget,
      I get my tahini from Whole Foods or order from Thrive Market. I hope you love the recipe, please let me know if you give it a try! xTieghan

  94. For some additional protein I added 2 Tbsp of hemp hearts, 2 Tbsp of chia seed and 2 scoops of collagen and they turned out great. This recipe made 30 cookies for me.

    1. Hey Andrew,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

    1. Hi Sarah,
      Yes, that will work for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  95. 5 stars
    Yum! Just made these, I didn’t have tahini so I used cashew butter. Came out great, not too sweet and good texture.

    1. Hey Rebecca,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  96. 5 stars
    Love love love this recipe and it’s always a crowd pleaser!! Bonus it’s healthier with coconut oil and tahini!

    1. Hey Cheryl,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

    1. I’m planning to make these tonight either using JustEgg or a flax egg, which is what I always use to substitute eggs and make cookie recipes vegan. They always turn out great. Haven’t tried these yet but I’m sure it will! Good luck with yours!

    2. Hey Erin,
      I haven’t tried that, but it might work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  97. This was the perfect recipe for a snow day. They were absolutely delicious warm. The soft center and melted chocolate chunks, along with the combination of sweet and salty was divine.

    1. Hey Aly,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  98. 5 stars
    I don’t make cookies because I always screw them up. But these!! They came out perfect! I made two batches. The first batch, I copied the recipe exactly. They were yummy but not sweet enough for my taste, and they didn’t come out flat like the pictures (they were more like mini, puffy cookies). For the second batch, I added sugar and they came out like the pictures and suited my personal taste more. Great Friday night treat! Thank you for sharing this recipe. It’s a keeper! PS. I wanted to make these so bad that I borrowed an egg from my neighbor. I also shared the cookies with her.

    1. It’s me again. I think I figured out why my first batch didn’t look like the picture and wasn’t sweet enough. It’s because I didn’t have a cup of chocolate chips. I only had half a chocolate bar, which, when I broke into pieces, probably was more like a loose 1/2 cup of chocolate chips. I didn’t measure it before adding to the mix. I’ll use a full cup in the future and report back!

    2. Hey Sally,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

    1. Hey Kelly,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  99. 5 stars
    So. Damn. Good. Perfect for when you’re still craving some warm cookies after all the holiday sweets but need something on the not-so-bad for you side. Excellent!

    1. Hey Mackenzie,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

    1. Hey Jenna,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  100. 4 stars
    They tasted delicious but mine didn’t turn out like this. I had to substitute avocado oil for the coconut oil so my dough wasn’t very wet. Could this be the reason?

    1. Hey Dominique,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Yes, that could have been the issue. Have the best weekend! xT

  101. 5 stars
    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.

    1. Hey Caren,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  102. 5 stars
    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!

    1. Hi Sanah,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  103. 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

    1. Hey Debbie,
      I like using a bar, Chocolove or Hu are my faves. Please let me know if you have any other questions! xTieghan

  104. 4 stars
    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.

    1. 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

  105. 4 stars
    These are great, but I feel like 1/2 tsp baking soda would suffice as the baking soda taste is a bit overpowering.

    1. Hey Alise,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  106. These look amazing… tell me did you use refined or unrefined coconut oil?wondering if your had the coconut taste.

    1. Hey Aggie,
      I use unrefined coconut oil. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. 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

    1. Hey Emily,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  107. 5 stars
    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

    1. 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

  108. 5 stars
    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.

  109. 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!

    1. 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

      1. 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

  110. 5 stars
    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.

    1. 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

      1. 5 stars
        So tahini is just sesame seed butter? Is all tahini the same or is there another flavor that would work better for this recipe?

    2. Hey Stef,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

      1. 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 💣

        1. Hey Stef,
          Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  111. 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?

    1. 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

      1. 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

      1. I’ve made vegan cookies using applesauce in place of eggs. I think it’s 1/4 cup applesauce for one large egg.

    1. 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