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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 last week and loved them! I subbed sunflower butter for the tahini and the flavor was great but the cookies turned completely green (apparently, baking with baking soda causes the chlorophyll in the sunflower seeds to come out!) which was a fun surprise. Great recipe, will make again!
Hi Bianca,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
I was looking through the comments to see if anyone else’s turned green. Then I saw why!! I too, used sunflower seed butter instead of tahini!!! Other than that they can out perfect!!! And delicious!!!!!
Hey Betsy,
Lol sorry about the green! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
I made these they were delicious but really cakey not like yours . Any suggestions to get them crispy on sides and soft in center like yours ?
Mine were the same. My cookies always puff up rather than spread out. I measured precisely by weight. I wonder if it is my oven
Hi Lindsay,
Have you tried baking them on the counter? That really helps to get a flatter cookie. Also, do you ever chill your dough? That will prevent the cookies from spreading. xTieghan
Hi Linda,
Thanks for giving the recipe a try. Was there anything you adjusted? What kind of flour and oats did you use? Did you try banging the baking sheet on the counter? Let me know how I can help! xTieghan
I made these but they didn’t turnout, I can’t figure out what I ding
Hi Cathy,
So sorry to hear this, can you tell me a little more? What was wrong with them? Let me know how I can help! xTieghan
Can you replace coconut oil with olive oil?
Hi there,
Sure, that should work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Most delicious a few minutes out of the oven! I give it a 5 star yum-O!
Hi Debra,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Just made this recipe as follows. Our cookies did not spread as much as in the photo but they still did spread a little I think just the right amount. Love the texture that the oats add to the batter and the nutty flavor of the tahini. These cookies were so easy and came together so quick! Definitely recommend!!
Hi there,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
What would you recommend to use to replace the egg in the recipe? (to make it vegan)
You could probably just sub a flax egg (1 tbsp ground flaxseed and 3 tbsp water). It’s a great vegan alternative. I haven’t tried it for this recipe but have done it for others and it usually works out pretty well!
Hi Vera,
So sorry, I have not tested this recipe without the egg, but you could try using an egg replacement. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can I use regular flour instead of Almond flour?
Hi Nicole,
For best results, I would recommend using GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Just made these – not as flat as the picture but sooooo yummy!!
Made for a friend who is gluten free! She will be happy!!
Making another batch to keep at home!!
Hi there,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
These look delicious! Could you use plain flour if you don’t have almond flour?
Hi Emma,
For best results I would try using GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
Mine did not turn out at all like the pictures, but they still tasted good. They did not flatten out – they were kinda thick and fluffy, similar to a granola bar type cookie I’ve made in the past. I wonder if it’s because you’re at elevation? Checked the recipe a thousand times and I feel pretty confident I followed it. I tried adding more oil and tahini in the second batch to get a wetter dough like the pictures, but that didn’t seem to change things. Was hoping for something more decadent!
Hi Jas,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! You can always bang them on the counter while baking for a flatter cookie. xxT
Hi! I was super excited to bake these cookies but I had to substitute coconut flour for almond flour. My batter came out quite dry and flakey and my cookies didn’t have any rise to them and stayed the shape they were formed in. Do you think its due to the different choice in flour?
I would say yes. Coconut flour really sucks up moisture.
Hi Christina,
So sorry to hear this, but yes the issue was definitely the coconut flour. I would try almond flour next time, you should have better results. xTieghan
So sad to report that I made these today and they also turned out crumbly and barely held together and super dry. I followed the recipe exactly except subbed coconut flour for almond flour and they just did not work. I don’t know if it’s the difference in elevation but 12 min wasn’t enough and I even flattened the second batch and formed them into a better cookie shape for the third round of baking – sad to waste the quality ingredients but other than as a crumble or granola they’re sadly not workable.
I made these cookies and they did not flatten out and get crisp on the edge and chewing in the middle. I accidentally used rolled oats which may have been the culprit. They were still tasty but did not have the look of texture of the picture.
Thanks for giving the recipe a try Lisa!
almond flour and coconut flour are SUPER different– coconut flour needs a ton of eggs and liquid!
Hi Shannon,
So sorry to hear this, but your issue was definitely the coconut flour. Next time I would use the almond flour that the recipe calls for. If you can’t use that, try GF flour. I hope this helps. xTieghan
Really good recipe! Followed recipe exactly and these cookies came out so delicious. Impressed because I don’t usually go the healthy route when it comes to dessert.
Hi there,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Good recipe girl!!!
Thanks so much Sharon!! xTieghan