Next Post
This post may contain affiliate links, please see our privacy policy for details.
Healthier, but oh so delicious, Salted Tahini Butter Chocolate Chip Cookies. These are some of the best cookies…rich and decadent, but slightly healthier too. Made with almond flour and honey and lightly sweetened for a cookie that’s just a touch healthier. Every bite is slightly crisp on the edges, but soft and chewy in the center. So DELICIOUS. Absolutely nothing not to love about these salty, sweet tahini cookies. Bonus? These cookies are easy to make, use simple ingredients, and are gluten-free too.
Cookies to end the first full week of 2021! As I said on Tuesday, I’m a firm believer that January still needs chocolate. And to be very honest, with a world like the one we live in today, we ALL need a dam cookie. We do!
So, here we are. Cookies on Friday. But these cookies are extra special.
Yes, they’re DELICIOUS. And I really mean delicious, but what’s even better? They’re made on the healthier side with very little added sugars and a mix of almond and coconut flour to create a cookie that’s soft, chewy, and like none you’ve ever had before.
And the tahini? That’s the special ingredient that MAKES these cookies. It’s not that you really even know it’s there. But it adds a richness, butteriness, and nuttiness that’s truly something special. I sound like a cheese ball, I know, but my words ring true.
The quick story
Here’s the deal, I am not a health food recipe developer. And I don’t usually seek out to create desserts that would be considered healthy. BUT, with “healthier” really being my focus this month, I wanted to share a cookie that still tastes delicious. So I decided on a sweet chocolate chip cookie, but if possible, one that would be a healthier option. And maybe even gluten-free. Though I will say that a gluten-free cookie wasn’t a must, since I know how tricky that can be.
With all that in mind, I wanted to create a tahini cookie for two reasons. One, I’ve never shared a cookie baked up with tahini inside. Two, I have a recipe I’m working on for a project that also uses tahini. And oh my gosh, it is a dang good recipe.
And that’s how this cookie came to be. But the even cooler thing? I tested out three versions of this cookie, one with added sugar, another with all-purpose flour, and another with a lower amount of sugar and almond flour. And you know which cookie ended up winning everyone over?
The healthiest, low-sugar, and gluten-free cookie. Trust me I was shocked, but these cookies speak for themselves with the very first bite. As I like to say, they’re roll your eyes back GOOD.
The process for baking up the perfect tahini cookie…
Honestly, these cookies are almost too good to be true. They’re healthy AND they’re the easiest to make.
First up, I like to use quality butter in my cookies. I think the butter, along with the tahini and honey, are the elements that really make these cookies GOOD! I use a lightly salted stick of organic European style butter and it makes all the difference.
You’ll cream the butter with the smallest amount of brown sugar and honey to sweeten these cookies. Next, add the tahini. For anyone who is unfamiliar, tahini is simply ground sesame seeds. I know that using tahini to bake with might sound weird, but it’s actually so delicious when baked up in a sweet way. It’s used in a lot of Middle Eastern food, in both savory and sweet recipes.
Now add in a mix of almond flour and coconut flour. The mix of the two flours creates the perfect crispy edge, but soft in the center cookie. However, if you only have almond flour on hand, that can be used to replace the coconut flour in a pinch.
I usually buy Bob’s Red Mill Almond and Coconut flour. You can find both in most major grocery stores, Whole Foods, and I believe Trader Joe’s as well.
Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.
A couple of notes:
As with a lot of my cookie recipes, this one requires tapping that baking sheet on the counter midway through baking, then continue finish baking. When the cookies have completely finished baking, remove them from the oven, and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey tahini cookie. Instead, you’ll get a cookie with crisp edges and a soft, chewy center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out.
I pretty much do this whenever I bake any cookies…because it works.
For the flours, I know some of you love to bake with almond flour, and I know some of you love to bake with good ole’ all-purpose flour. These cookies are actually best with a mix of almond and coconut flour. But if you only bake with all-purpose flour, that will work just fine too. You’ll get a slightly thicker, sturdier cookie and it will be delicious. So use what you love/have on hand.
What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. And yes, they are even pretty healthy too!
But my favorite part? These are just perfectly crisp on the edges, but soft and oh so chewy in the center. The best kind of cookie and they’ll stay that way over time too! These don’t get hard once cooled.
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…couldn’t think of a better way to really welcome in the New Year!
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
Lastly, if you make these, Salted Tahini Butter 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 Butter Chocolate Chip Cookies
Servings: 24 cookies
Calories Per Serving: 106 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup dark or light brown sugar
- 1/4 cup honey
- 1/3 cup tahini
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour (see note for alternative)
- 1/3 cup coconut flour (or additional almond flour)
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips, or chunks
- flaky sea salt, for sprinkling
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat together the butter, brown sugar, honey, and tahini until combined. Beat in the egg and vanilla, beating until creamy. Add the almond flour, coconut flour, baking soda, cinnamon (if using), and salt. Fold in the chocolate chips/chunks. 3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet. 4. Bake 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. The cookies will have brown edges at this point, that is OK. Return to the oven and bake another 2-3 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times to flatten them down again. 5. Let the cookies cool on the baking sheet. They're going to look weird, but as they cool, they'll set nicely. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Alternate flour: if you prefer, you can bake these cookies using a total of 1 1/3 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious!
Honey Replacement: you can use an equal amount of brown sugar or granulated sugar in place of the honey.
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
This post was originally published on January 8, 2021
Thank you for this recipe! Since I also am dealing with food sensitivities in my family, I substituted the butter with butter flavored coconut oil and the egg with applesauce. This grandma is going to make one of her grandchildren very happy with this recipe…if they last that long; I am enjoying them as well! Thanks Tieghan – you are an inspiration to those of us who have been cooking for a long time!
Hey Deb,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I have never been able to make a good cookie, so I gave up years ago. But this recipe was intriguing and simple so I thought I’d try them. Very glad I did as they turned out beautifully! I used AP flour as that’s what I had on hand, and they taste great. I’ll be checking back for more recipes. Thanks so much.
Hey Kimmer,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
can i give this more than 5 stars? omg they are amazing! you would never ever know these are made with almond & coconut flour. the tahini i think is the secret special ingredient. never baked with it before and i’m so happy i finally did. these are the best chocolate chip cookies i’ve ever made! thanks for another great recipe HBH ?
Hey Ally,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
These tasted great but I baked them longer than the recipe suggests and they were still very much soft and underdone in the middle. If I had baked them longer they would have burned. I wonder what I did wrong!
Hey Sapana,
So sorry you had issues with the recipe. Was there anything you may have adjusted? These are definitely a soft cookie! Let me know how I can help:) xTieghan
Made these cookies last night! They are delicious and so tender!!
Hey Cheri,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
We made these just as instructed with a mix of dark and carmelized milk chocolate and they were divine. We also topped half of them with salted caramel and it was amazingggggg. We will be making these again!
Hey Stephanie,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I am such a fan of your recipes! I have an auto immune disease that requires me to be gluten free. You have given me so many yummy options and I am so grateful! These cookies are the bomb and my husband and boys love them! Thanks for being a blessing to my family!
Hey Kelly,
I am so glad you have been enjoying the recipes, thanks so much for making them and following along! xTieghan
Hi, cookies are quite tasty! But mine felt extremely greasy and dense. I don’t have coconut flour so replaced it with almond flour, but after reading up on the ratios, if replacing coconut flour with almond flour you need to at at least 1 cup of almond flour for every 1/4 cup coconut flour. I’ll try this again adding more almond flour and hopefully that will solve the issue.
Hey Amanda,
Thanks so much for giving the recipe a try, I hope it works better next time with coconut and almond flour. Please let me know if you have any other questions! xTieghan
Just took these out of the oven – they are absolutely delicious! The tahini is ?
Hey Nicole,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
These were delicious – not too sweet but definitely a treat and the tahini added a nice extra background flavour. I cooked them in two batches and found I needed to add one more minute to the cooking time for the second batch. The first batch were a fraction underdone (still tasted great, but had to be eaten with a spoon, haha!) but the second batch turned out perfectly and held together really well.
Hey Gael,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Never used tahini (I didn’t even know what aisle it’d be on ha!), but so glad I gave these a shot. Seriously delicious!!! Family loved them. 🙂
Hey Andrea,
I am so glad you enjoyed the cookies, thanks so much for giving the recipe a try! xTieghan
I DO want to try these with the original recipe.. but for now I want to use what I’ve got. Can these be made with a substitution for Tahini… say peanut butter instead?
Hey Kaitlyn,
Yes, any other nut butter will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love em… I tried adding pecans to them because I ALWAYS prefer cookies with nuts:) but oh my?
Hey Jessica,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
What can you sub tahini with? Sorry I know it’s called Salted tahini, but I don’t have it handy. Lol thank you!
Hey Ly,
You can use another nut butter in place of the tahini. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am excited to make your recipe. Where do you find tahini? Is it in a special section of grocery store?
PS…I enjoyed your chat with Katie Couric in instagram!!
Hey Melanie,
I like to order my tahini from Thrive Market, but you should be able to find it with the oil in your local grocery store. I hope you love the recipe, please let me know if you have any other questions! xTieghan