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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
This looks delicious! Any idea if substituting wheat flour for almond flour would work?
Hi Megan,
I probably wouldn’t recommend that, GF flour or oat flour would be a better option. Please let me know if you give the recipe a try! xTieghan
Mine didn’t spread at all, and they look nothing at all like the photos in the recipe, but they still taste delicious. I think this is because Tieghan is baking at very high elevation, and I am not. It makes a HUGE difference in baking (speaking from personal experience, used to live in a high elevation area in Colorado too). Still a great recipe, might have to mess with it a bit to get flat cookies that spread.
Hey Kristen,
Thanks for giving the recipe a try! Sorry to hear yours didn’t spread, was there anything you adjusted in the recipe? xTieghan
Tried these because I had a lot of almond flour on hand. They worked out delicious. Thanks for the extra info about how they “will look weird.” They definitely did look weird but tasted great!!! I didn’t have success with the counter smack trick, the cookies didn’t change when I did it?? The dough/batter did sit a bit as I was fiddling around the kitchen which I think helped the cookies not be dry. More time for the almond four to soak up the wet ingredients. My husband loved the texture and taste.
Hi Marie,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Maybe try not to let the dough sit next time. Have the best week! xTieghan
Mine were also dry and crumbly and did not flatten out. After my first batch came out that way I added a half stick of melted butter to the rest of the dough and those tasted better and spread out a bit more but still completely fell apart when I tried to transfer them or pick one up to eat it.
Hi Jill,
So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
I usually let recipes with almond flour sit for about 10 mins. This helped tighten up the batter. Delicious. I try to use very little refined flours and sugar and this was perfect. Made in one bowl and stirred with a spatula. Very little cleanup! Thanks Tieghan!
Hey Joanne,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
I had the same experience as quite a few others. My cookies didn’t flatten out…and I was worried I didn’t give them enough space and would have one big cookie in the pan?…I substituted whole wheat flour for Almond…only change…they tasted great and not too sweet…jury is out whether I’ll make them again
Hi Diego,
Sorry to hear this, unfortunately your issue is the whole wheat flour, you should have better results next time using almond flour:) xTieghan
Followed the recipe and they were dry, crumbly and didn’t flatten.
Even tried a ‘counter smack’ on a batch, but no luck.
Makes me wonder if a step or ingredient is missing? My mixture was not super wet as described.
Hi Sue,
Sorry to hear this, there is nothing missing from the steps or ingredients. Was there anything you adjusted in the recipe? What kind of flour did you use? How about your oats? Let me know how I can help! xTieghan
This is an awesome cookie! Taste is great. Mine did not spread thin for some reason? I am an experienced cook and followed the recipe to a T so am still racking my brain on why, but none the less still super delicious. Will definitely make again and hope for thin, crispy, and chewy.
Hey Ashley,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have you tried banging them on the counter? Have the best week! xTieghan
Can I sub almond flour for gf flour or oat flour?
My first time tahini-fying a naked good n I’m sold. These were amazing. Tahini + chocolate = bliss.
Hi Megan,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Hi Lindsay,
Yes, those will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Subbed flax egg for real egg and canola oil for coconut oil (since those are what I had on hand) and the results are delicious! Tried to sneak a bite immediately after removing from the oven but the cookie started falling apart so then I actually waited the 10 minutes for them to cool on the pan and they were perfect! Recommend for non-gluten free/dairy-free cookie-lovers too 🙂
Hi Savi,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Loved the idea of these and enjoyed the flavor but mine turned out dry.
Hi Cynthia,
So sorry to hear this. Was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan
Hi! Any ideas on what to sub instead of coconut oil??
Hi Caitlin,
You can use another neutral oil or butter. Please let me know if I can help in any other way, I hope you love this recipe! xTieghan
These were easy and awesome! I don’t usually make “healthy” cookies, but I had all the ingredients and loved that it was a one bowl recipe that didn’t need a mixer. I wondered if the maple syrup would be enough sweetness but they were perfect! Will definitely make again and again.
Hi Courtney,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This looks great! I want to try it. My daughter is allergic to nuts so can I just use regular flour in place of almond flour, or is there another nut-free flour option you recommend?
Hi Louise,
I would try using a GF flour, I think you will get the best results with this:) Please let me know if I can help in any other way! xTieghan
Do you take the tray out half way and do the “counter smack” and put them back in? Or do it at the end? Or not with this recipe ? (Sorry – rule follower here! ?)
Hi Michelle,
Since the dough is a little wet for this recipe due to the almond flour, I did not need to counter smack the cookies. If you are feeling like you dough is having a hard time spreading, then I would bang them on the counter half way through baking:) I hope you love the recipe! xT