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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
Hi, I just made these cookies for the first time. Following the exact timing, I just took them out of the oven and they are very gooey and break apart still. Should I put them back in the oven for a few minutes or will they continue baking on the counter now?
Hey Natalie,
They should continue to cook on the baking sheet, keep in mind that these are a soft cookie. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these today and they turned out great! The tahini gives them an almost peanut buttery added quality, my boyfriend was flummoxed that it was tahini rather than peanut butter. It adds a really nice richness and complexity. I added chocolate chips and used all purpose flour since I didn’t have Almond flour and they turned out fluffy and tall, which is how I like my cookies! I assume they’d turn out much more like Tieghan’s had I used Almond flour. The cinnamon was a great added touch. Love these!
Hey there,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Fantastic!!! So addicting and just yummy. I love this healthy take on a classic favorite.
Hey Savanna,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
DELISH! but i think i made a mistake cuz they were super flat and did NOT look good (but tasted bomb). i only used almond flour as i didn’t have coconut flour – could that be the reason possibly? the dough seemed very wet after mixing all ingredients together and totally flattened out when baking. but the taste was incredible. i want to make these again, so please let me know what i could have done differently! xx
Hey there,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! These are definitely meant to be a flat cookie, next time try using the almond flour and coconut flour. xTieghan
These cookies turned out awesome! Thanks for such a great treat HBH!
Hey Abby,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
These are amazing. They are soft not crunchy. I’m addicted!!
Hey Allie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
These are deliciously addicting! Quick and easy to make, healthier and so good!
Probably my new favourite cookie! Will be my “go-to”!
Thanks Tieghan!
Hey Andrea,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
just wondering if can you substitute maple syrup instead of brown sugar??
Hey Jennifer,
I have not tested this, but I think that would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Eating one as I type- OH MY GOODNESS SO TASTY!
Hey Lucy,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
I’ve made this every week since you posted it on IG! Our family loves it, including our 4 yr old, who also loves to bake it with me!
Hey Karen,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Followed the recipe exactly and they were amazing! but my batter was very wet and took longer to cook. Any ideas why?
Hey Linda,
Thanks for giving the recipe a try, was there anything you adjusted? It could be from the different brands of tahini that have different textures. Please let me know if this helps! xTieghan
Hi!! Is there any way to make this vegan? How can I substitute the egg? Would love to try them!!
Hey Daniella,
So sorry I have not tested this without the egg, you could certainly try a chia or flax egg. I hope you love the recipe:) Please let me know if you have any other questions! xTieghan
These are SO DELICIOUS! Like really, so so delicious everyone in my family raved about them! My one question would be – is there a way to make them less soft? Mine fell apart a bit after being cooled and didn’t hold their shape that well (not complaining – they were just as delicious as they were whole!). Could it have been from a runnier tahini? My Tahini seemed more liquidy than others I’ve tried. Also, to the cookie-hating “Karen” below, guaranteed if she tried these she’d be a happier human! 😉
Hey Logan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
INCREDIBLY IMPRESSED!!
I won’t lie. The thought of a healthier version chocolate chip cookie wasn’t something that sounded particularly appealing, but in my attempts to find some of my favorite things made into a gluten free option, I gave it a try and OH MA GOODNESS! These are delicious on their own!! No comparison needed! Thank you for such a delicious treat!!
Hey Adrienne,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
Absolutely amazing!! These might become my go to chocolate chip recipe. I made them with a mix of bittersweet chunks and semi sweet chips. So delicious and so easy!
Hey Kelly,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan