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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.
Ending the week with chocolate cookies because cold and short January days always call for a cookie. I know that everyone is focused on the New Year and new goals. And many of you might not be looking for cookies, BUT cookies can still be wholesome and delicious.
And these cookies are proof!
I made these thinking, “no way will these actually work, they’re too healthy”. But to my surprise, they worked perfectly and tasted even better. Asher and my mom, who are very particular about their cookies, both agreed, these are SO GOOD!
The idea
My mom has these oatmeal chocolate chip cookies she used to make ALL THE TIME growing up. They are so simple, just mix all ingredients in a bowl and bake…so, so delicious. Without a doubt one of my favorite cookies.
Well, with it being “Healthy January”, I wanted to come up with a way to recreate her famous cookies. But yet make them even healthier. I honestly wasn’t sure if I could do it. I even said from the start…if I can’t make these taste really awesome, I’m not sharing the recipe.
Shockingly, the very first batch came out perfectly. Better than I could have even imagined. I thought maybe it was just a lucky fluke. But I’ve now made them multiple times, and each time, they’ve been perfect.
Maybe even better better than Mom’s original recipe. Simply because I was able to perfect the cooking time and add more chocolate chunks. Oh, and add that sea salt on top too!
The details
Like my mom’s cookies, these actually couldn’t be any easier. Gather up all your ingredients, add them to a bowl (the order doesn’t matter), and mix until combined.
Stir in all the chocolate, then scoop the dough into balls, and bake! No joke, so easy.
The dough will be on the wetter side, so use a cookie scoop or spoon to make the balls. I know it might not seem like they’ll bake up nicely because of all the moisture, but they do!
They do brown a little on the edges, so at first I thought I had over cooked them. But I came to realize that they were just perfect this way. A little golden on the edges, but really soft in the center, with lots of melted chocolate.
The tahini not only adds a rich flavor, it really helps the cookies form a nice texture and chew.
For the chocolate, I used a mix of chocolate chips and dark chocolate chunks. I wanted the classic chip, but also nice big pockets of chocolate chunks. The balance was just right.
What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. They’re naturally gluten-free, with no added sugar (I don’t count maple syrup as added sugar). In my opinion, they’re a healthy cookie that actually tastes delicious too.
My best advice? Bake these tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm, and welcome in the weekend. And in my case, the snow too.
Looking for other healthier dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Lastly, if you make these Salted Tahini Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Tahini Oatmeal Chocolate Chip Cookies
Servings: 18 cookies
Calories Per Serving: 167 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/4 cups old fashioned oats
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup melted coconut oil
- 1/3 cup tahini
- 1/3 cup real maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks, and/or chocolate chips
- sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded tablespoon size balls – the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.4. Bake 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommend) or let cool and store in an airtight container for up to 5 days.
This post was originally published on January 7, 2022
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.
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
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.
Hi Kieran,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
made this with my kids two days ago but it was too hard. the cookies did not drop at all
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
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. 🙂
Hey Christie,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Can I use regular flour instead of almond?
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
Make sure your tahini is not garlic flavored. Lol…. sharing from a friend
Hey Renee,
Lol yes, that would probably not be all that tasty! xTieghan
Can I use agave sweetener instead of maple syrup? I bought all the required ingredients except maple?
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
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.
Hi LJ,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
These are amazing! Thank you for this recipe!
Hi Genevieve,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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.
Hi Lisa,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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!
Hi Nancy,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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.
Hi Deb,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Amazing recipe – made it for a friend who has just become gluten-free. Thank you
Hi Kate,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
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!
Hi Pamela,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
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.
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