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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
I made these cookies immediately after seeing it on Instagram stories! They come together so fast and are delicious.
Hey Melanie,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
The best 30 minutes I’ve spent so far this year! So quick, so surprisingly delicious! Thank you!
Hi Kristine,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
What caused mine to be puffy instead of flat?
I would also like to know this lol mine did too
Mine also came out fluffy but still taste great!
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
I adore cookies but this version seems so perfect !!!
Miki x
https://www.littletasteofbeauty.com/
Thank you!
These were absolutely delicious. Made as is and they were perfect. And so easy! Thank you!
Hey Jessica,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
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.
I had the same issue, keen to hear if that was the reason my cookies didn’t spread on the pan.
Hey Ceecee,
The almond flour definitely creates a moister cookie. I would try them with almond flour next time:) xTieghan
Raisins instead of chocolate chips?
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
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 🙂
Hey Dee,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Made these as a brunch food and they were AMAZING!!!
Hey Dee,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
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.
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!
Hey Kate,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Hey Bethany,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
my first time cooking with tahini, I can’t believe how good these are! will definitely be making again (and again)..
Hey Meg,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
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!!
Hey Ellen,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Also wondering about tahini substitute
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
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!
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
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
In my experience you can not sub A/P flour for almond flour. Almond flour has much more moisture in it.
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:)
Sounds like I need to stick to the recipe and use almond flour next time! Thanks for the feedback. Love your recipes.
You bet!
I also followed the recipe to the tee and ended up with unflattened cookies. I much prefer HBH’s other tahini cookie recipe …
Can Tahini be left out? Or any alternative? Thanks
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