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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 didn’t have almond flour so I used coconut flour. Mine also didn’t flatten but they’re really good!
Hey Nancy,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
These cookies are a 10/10!! Family loved them!
Hey Nadine,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Hello,
Is the Tahini optional? Not sure where I can get it and if I can use it in any other recipe?
Thanks
Hey there,
The tahini is not optional, you will need to use another nut butter in its place if you do not want to purchase the tahini. I do have a bunch of other recipes using tahini. I hope you love the recipe! xTieghan
Just made these, used regular flour and mine are not flat at all like on the picture. Maybe because you are at high altitude yours flattened??? Or maybe the regular flour? Surprised how different they look. But appreciate the ingredients and will try again with almond flour.
These turned out delicious! I was skeptical when I put them in the oven, but they turned into a cookie! Agree with other comments, my cookies never turn out flat like hers. I think it’s bc she baked at higher altitude. Do I need to adjust my baking temp or time to turn out flatter?
Hey Carissa,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! You can bang them on the counter for a flatter cookie. xxTieghan
Hi Joanne,
Thanks for giving the recipe a try, it’s the regular flour:) I would try almond or GF flour next time for better results. xTieghan
This recipe got me thinking about the idea of a sweet potato cookie recipe sweetened with maple syrup. Just wanted to throw that out there because I don’t have time to develop and test recipes due to having four young kids including a newborn, but I would have time to whip up a batch of cookies if you figure out another amazing healthy-ish cookie recipe. Your blog is by far my favorite food blog, and I have both your cookbooks and cook more from them than any others I’ve ever owned. You’re the best!
Hey Angela,
Thanks so much for your kind message and sharing this idea!! Will definitely have to add to my list soon! xTieghan
Is the coconut oil measured to be 1/2 cup then melted? Or 1/2 cup melted coconut oil which would be a lot more solid before it’s melted
Hey Lynne,
The recipe calls for 1/2 melted coconut oil, so 1/2 once it is melted. I hope you love the recipe! xTieghan
Ohh! If this is the case, this may be why my (and other commenters’ cookies) were not as wet as the pictures here. I measured solid and then melted the oil. I thought it would be the same amount.
Ahhh gotcha, yes, measure it once it’s melted:)
FAN-COOKIE-TASTIC!!!
These are simple (if you have the ingredients on hand), super duper delicious, and on the healthier side of the cookie spectrum, for sure!
Note to my future self (and anyone else making these…): get that coconut oil slightly warm and do NOT let it sit in the cold metal bowl in your cold winter kitchen while you dink around getting chocolate chips out of the pantry…. If the oil congeals again they just don’t mix up like they should and you’ll spend a lot of time and effort trying to figure out how to remelt coconut oil that is partially mixed in to your cookie dough… just saying.
The next day, they don’t quite “feel” like normal choc chip cookies in your hand, (flour and sugar bake up differently than coconut oil/tahini, and almond flour.) but the taste is spot on. Cookie bliss.
We whipped up a batch to celebrate my kiddo’s half birthday. (Cookies should always celebrate something, right?) They we’re a hit and this recipe made it into my “keeper” list. ?
Hey Angie,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for sharing your feedback and your kind message:) xxTieghan
Can’t believe how good these were considering so few (and healthy) ingredients!! These will be my go to cookies from now on. Thanks!
Hi Janan,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
I used regular flour and mini chocolate chips as substitutions based on my pantry. I agree with flattening the dough ball prior to baking (mine didn’t spread either). The recipe was just missing *some* sweetness for me – a mix of tahini with something else might be the move next time! Great recipe if you want a less sugary tasting dessert.
Hi Corinne,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Made these tonight as an attempt to have a “healthier” cookie. I’ve never baked with coconut oil before. I would have to say the flavor is a little too “coconutty” for me. Also, the cookies did not spread out but are a little more puffy than pictured. I don’t know, fooled my husband so I guess I’ll make them again!
Thanks for giving the recipe a try Tammy!
Mine didn’t look as flat and crisp as yours, but that didn’t stop me from eating 3 before I could even cook them! Used a little less chocolate because I don’t really like chocolate and it was perfect! Delicious! And so easy cleanup was the fastest of any recipe I’ve tried. Will definitely make again!
Hey Andrea,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
These are delicious! I was skeptical but I’m Sooooo glad I tried them.
Hi Anne,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Made a double batch these with half peanut butter/half tahini. Also half butter/half coconut oil. Added chopped hazelnuts too. They were delicious. Definitely a more moist cake like cookie due to the almond flour. So good and flavorful though. I’m thinking I’ll make another batch soon. I enjoyed sharing with gluten-free friend as well. They came out best when dough ball was flattened out prior to baking because mine didn’t spread much.
Hey Angela,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
These cookies were fun to make, as well as super easy. Very moist and chocolate-y!! We love them!
Hey Melinda,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
These were incredible, especially for a healthier recipe! I subbed the tahini for cashew butter. Couldn’t stop eating the dough. It also ended up being the perfect sized batch for a one person household. I used Hu dark chocolate bar chopped up for the chunks—highly recommend!
Hey Caroline,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT