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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 prefer these baked in a casserole dish and eaten with Greek yogurt as an indulgent/healthy snack. Pretty much made it granola. I baked them about 7 min longer than reccomended. Very tasty.
Hey Jackie,
Thanks so much for giving the recipe a try and making them your own! So glad they were enjoyed! xTieghan
I made these this morning and they turned out delicious!!! So so yummy and I love that this is a gluten free recipe. I opted honey for maple syrup because I didn’t have any:) Thanks for another great recipe ( 3rd one I’ve tried the past two weeks)!
Hi Jaymee,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
These cookies were a huge hit in my house! Mine came out very similar to the pictures, I did tap the baking sheet on the counter mid baking and right out of the oven to help flatten them out.
Hi Margaret,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Delicious but look nothing like the pictures! Seeing a lot of comments from people whose cookies didn’t flatten, I was the opposite. My “dough” looked like yours going onto the pan but They melted into a puddle, basically had a sheet pan cookie! I know baking at different altitudes can affect things, but don’t think that’s it.
My tahini is very runny, should it be more firm?
Hi Heather,
Thanks for giving the recipe a try, sorry to hear they ran together. Next time, try popping them in the fridge for a bit to see if that helps. xTieghan
sad. my cookies didn’t turn out as expected. the batter wasn’t ‘moist’. from the photos, i expected it to be a bit runny. mine was on the firm side and easy to scoop and form a ball. this resulted in a thicker cookie than pictured and kind of on the dry side. what the heck did i do wrong?? (is it 1/2 cup coconut oil, melted or is it 1/2 cup melted coconut oil) willing to give this baby a 2nd chance.
I was thinking that maybe to try quick cooking / instant oats next time. Maybe the old fashioned oats sucked up all the moisture. Tbh the picture does not look like old fashioned oats ??♀️ You can’t see any whole oat pieces in there.
Hi Christina,
You definitely don’t want to use quick oats, I can promise you I used old fashioned oats and you will not get the same result with quick oats:)
Hi Elizabeth,
So sorry to hear this! The recipe calls for 1/2 cup of melted coconut oil. I hope this helps for next time! What kind of flour and oats did you use? xTieghan
These are great! I love the subtle sweetness of the cookie, I’ll definitely be making these again.
Hi Angel,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Delicious cookie recipe, healthy and simple. Will absolutely make again, although like many noted these do not flatten like the picture shows.
Hi Alicia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
As soon as I saw this recipe I had to try it. I didn’t have any tahini so I substituted Sunbutter. Other than that I followed the recipe as written. They were a hit with my whole family! Yum!
Hi Megan,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
These are delicious and so, so easy! I made the recipe exactly as written, smacked the cookie sheet on the counter a few times and they flattened out perfectly in the oven. I baked them for 13 minutes. I love that they’re not too sweet and they have a great texture. Nice recipe!
Hi Jessica,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Has anyone tried this with brown rice flour? I just happen to have some on hand so thought I would check to see if I can use it up in this recipe instead of almond flour
Hi Quinne,
I probably would stick with the almond flour or use GF flour, I haven’t tested with brown rice flour so I can’t say how that would turn out. xTieghan
Hm ? I used normal instead of almond flour because I am allergic to those. My cookies turned out quite dry and actually didn’t flatten out as nicely. Was that due to the change in flour?
Oh man I used gluten free flour and the cookies didn’t flatten and they were dry. Next time I will try the almond flour and hope that makes a difference.
Let me know how they turn out! xTieghan
I had the exact same issue. Google says you can do a 1:1 swap but mine were definitely a bit thick and dry with regular flour. Still taste good, but I’ll have to experiment with less flour or maybe more oil next time.
I would use almond flour next time for best results:)
Hi Christina,
Yes, sorry unfortunately the all purpose flour caused the change in texture. Next time, try using GF flour. I hope this helps! xTieghan
Is egg replaceable? Thank you
I saw another comment where someone used a flax seed egg as replacement. If you’re not familiar look up flax egg replacement instructions. I’m tempted to try making them with aquafaba because my daughter is allergic to eggs. I’ll comment if I try it.
Hi Angel,
Sorry, I have not tested this recipe without the egg, but you can certainly try an egg replacement. Please let me know if you give these cookies a try, I hope you love them! xTieghan
What makes these “healthy”?
Hi Denise,
Did you happen to read through the recipe or the post? I used oats and almond flour in place of traditional all purpose flour, coconut oil and tahini in place of butter, and real maple syrup in place of granulated sugar. I never said that these were “healthy”, they are a cookie after all, they just have healthier ingredients. I hope you have a fabulous week! xTieghan
Love a healthier cookie in the new year! I used oat flour instead of almond flour and they still turned out well.
Hey Kendall,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
I don’t always have great luck with gluten-free baking but these cookies turned out perfectly–amazing texture– and they are so delicious.
Hi Tracy,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan