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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
This reciped totally bombed for us. Not sure what was wrong? Didn’t have coconut flour, so used all almond. They turned out to be a sticky, gooey mess that we couldn’t get off the cookie sheet. Unfortunately the whole batch went to the chickens. Bummer
Hey Karin,
So sorry this recipe did not workout for you, next time try using the almond flour and coconut flour, that should work better for you! I hope this helps! xTieghan
I’ve been following your blog the last few years & have loved so many of your recipes Teighan, and finally had to comment! These are the best chocolate chip cookies I’ve ever made! I’ve never found a good recipe for soft cookies, until now! These were also a huge hit with my boyfriend. I’ve never baked with tahini, but am pleasantly surprised.
I didn’t have almond flour, but used 1 cup of gluten free all purpose flour with the 1/3 cup coconut flour.
Hey Samantha,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Hi! The recipe looks amazing. Have you tried to store the batter and bake later? I love being able to have warm cookies on demand, but only if the dough holds up over a few days in the fridge. Thanks!
Hey Anne,
That would be totally fine to do! I hope you love the cookies, let me know if you have any other questions! xTieghan
Hi, Do any changes need to be made for baking in high altitude?
Hey there,
No changes needed, you can follow the recipe as is:) I hope you love the cookies! xTieghan
Lovely lovely cookie recipe! Not overly sweet which makes a nice change ? Only problem was I only got 10 cookies out of the mix! No where near 24?! Not sure what happened there ??
Hey Danni,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
These are the best cookies- texture and taste were so perfect!!
Hey Eileen,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
The cookies were amazing. I was a bit surprised how good they were made with tahini but they did not disappoint. Great gluten free recipe. I shared it with my girls.
Hey Carolyn,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
These cookies were SO good! ? I made a whole batch for my husband and they were gone in a day. Extremely light, healthier and full of flavor. The hint of tahini gives it an almost nutty flavor! Super simple and extremely delicious!
Hey Meredith,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
These certainly taste delicious, but I followed the recipe (though I used extra almond flour instead of coconut) and after 7 minutes, 8 minutes and 10 minutes the cookies were like pudding. After leaving them on the tray to finish baking and cool, I put one batch in the fridge in the hopes I wouldn’t have to spoon them off the tray. After a couple of hours I turned on the oven again and gave them another 7 minutes. Now they’re still a bit bendy but I can just about get them in a cookie tin. They’re really delicious but I think next time I would put another half cup of flour (almond or wheat) so they don’t spread out so much and do hold their shape a bit more. I might put the dough in the fridge before baking and check at 5″, 8″, 10″ and 12″ and, yes, 15″ if I need to!
On the metric measurements (which I didn’t use, just checked), it might be worth making the butter and spoon-measured ingredients in metric measures as not everyone has sticks, and tea- and tablespoons. Otherwise – delicious and I’ll make them again!
Hey there,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Tieghan, these were sooo good! I’m a recipe blogger myself and have been keeping up with your site for a while, it’s so inspiring to me and your photos are gorgeous! However, this was my first time trying one of your recipes and it did not disappoint. I even screwed up and used the wrong kind of flour, yet they were still delicious 🙂 that should be a testament to how good this recipe is, lol. Thanks again!
Hey Emma,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
These were yummy and unique! I only had all-purpose flour so they didn’t spread much, but I squished them down a little like PB cookies and the shape came out fine. I liked that they weren’t too sweet. Fun impromptu baking with my kids!
Hey Laura,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
I made these last night and whilst they were delicious even after hours and hours they are still too soft to pick up and eat like a cookie. I guess the mixture was too wet but I followed it exactly. Perhaps I should have used solid honey rather than runny honey? Or the tahini in the UK is perhaps more oily than the one you used? Any ideas….? Thanks!
Hey Stephanie,
Thanks so much for making the recipe, I am so glad it was enjoyed! These are definitely a soft cookie:) xTieghan
These are delicious!! I got some fancy sea salt for Christmas and it was sooo good on top of these. I love the salty tahini flavor.
Hey Morgan,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Just made these. Delicious! Not too sweet. Just right for us. Liking the touch of coconut taste. Easy to make. A bit crumbly. Wheres the dog. Hes suppose to be on floor clean up duty. Crumbly or not love them. Thank you for your wonderful and creative recipes.
.
Hey Nancy,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
These cookies are delicious! Soft and chewy, and the cinnamon and tahini compliment each other perfectly! A great twist on a classic!
Hey Erica,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan