Home » Recipes » Chocolate Chunk Tahini Oatmeal Cookies
Jump To Recipe 21 reviews posted Apr 11, 2018 by Jessica Hoffman
These Chocolate Chunk Tahini Oatmeal Cookies are made with only a handful of ingredients and are naturally vegan, and refined sugar-free. They’re finished off with some 70% dark chocolate chunks and sprinkled with sea salt!
The ultimate hybrid cookie
There aren’t enough things in the world I could fill with chocolate. They’re the perfect rich basis to everything sweet, from Chocolate Chip Cookie Dough Balls to Chocolate Chip Zucchini Bread.
Inspired by all of my favourite cookies, these Chocolate Chunk Tahini Oatmeal Cookies are a mix of everything I love in a cookie.
The sweet chocolate chunks, the salty tahini and sea salt, and the earthy texture of oats, just combine to make the perfect treat!
Ingredients in these chocolate chunk tahini oatmeal cookies
- Almond flour: To add some volume, natural sweetness, and softness to this recipe.
- Large flake oats: The bulk of these cookies. They can be gluten-free or not, depending on your preference!
- Dark chocolate chunks: 70% dark chocolate is sweet and a little bitter, creating a great flavour balance.
- Sea salt: To sprinkle on top of the cookies after they’re baked.
- Tahini: Like an earthy nut butter, but can be substituted with any other runny nut butter!
- Cinnamon: To compliment the oatmeal cookie component of the recipe.
- Maple syrup: As our natural sweetener. You could also use agave nectar, or any other sticky sweetener!
These cookies can be easily made in just one bowl, and require minimal ingredients and clean up.
Oh, and did I mention these are pretty much as healthy as a cookie can get? Minimal added sugar, no refined sugar, gluten-free, vegan, and whole-grain. They’re also high in protein and fibre thanks to the oats and tahini. They might even be healthy enough to eat for breakfast. I won’t tell.
Make a batch of these chocolate chunk tahini oatmeal cookies, and store them in an air-tight container to enjoy for dessert or with a cup of tea!
More cookie recipes to try
- Chewy White Chocolate Cranberry Cookies
- Nutella Stuffed Peanut Butter Cookies
- Ginger Molasses Cookies
If you tried thisChocolate Chunk Tahini Oatmeal Cookiesor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!
Chocolate Chunk Tahini Oatmeal Cookies
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 21 reviews
- Author: Jess
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
A healthy cookie recipe made with only a handful of ingredientsthat are naturally vegan and refined-sugar free.
Ingredients
Scale
- 1/3 cup tahini
- 6 tbsp maple syrup
- 1/2 tspcinnamon
- 1/2 cup almond flour
- 1 cup large flake rolled oats (use gluten-free if needed)
- 1/4 cup dark chocolate chunks
- a sprinkle of sea salt to top
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl mix the tahini, maple syrup and cinnamon until combined.
- Next, add the almond flour and oats and mix well until combined.
- Add the chocolate chips and stir in.
- Using a spoon or a cookie scoop, spoon out the cookie dough onto the baking sheet.
- Sprinkle with a little sea salt and bake for 10 minutes.
- Remove from the oven and let cool.
Notes
You can substitute tahini for any nut butter of your choice, just make sure it is liquidy enough.
If your cookie dough seems a little dry, add an extra spoon of tahini or maple syrup.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 8g
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
Cookies Desserts Gluten Free Recipes Refined sugar-free Vegan
posted by Jessica Hoffman on April 11, 2018 (updated November 16, 2023)
68 Comments Leave a Comment »
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68 comments on “Chocolate Chunk Tahini Oatmeal Cookies”
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Vanessa — Reply
Amazing and so easy to make! My family is obsessed
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Jessica Hoffman — Reply
So glad you all love them! 🙂
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Kim — Reply
We make these all the time! Found this recipe when I needed a Gluten free option. They are loved to anyone that eats one here. Noone can believe there’s no flour or white sugar. I usually put half the maple syrup it calls for and always double the batch.
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Jessica Hoffman — Reply
So happy you love the recipe Kim! 🙂
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Gina — Reply
Ohhhhhhh my gosh. These are absolutely DELICIOUS and so quick and easy. I love finding recipes like this. Yummy yummy. Thank you so much. I will definitely be making these again and again. 😁
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Jessica Hoffman — Reply
Glad you enjoyed them Gina! 🙂
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Jessica Hoffman — Reply
Thanks Keira! Hope you enjoy 🙂
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Melissa — Reply
Oh my goodness, yes! I made these because I was craving chocolate chip cookies and had all the ingredients in the house. And of course, they are a healthier version of traditional. Absolutely delicious! Thank you!
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Jessica Hoffman — Reply
You’re welcome Melissa, so happy you enjoyed the recipe!
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Roxanne — Reply
I’ve made these 3 times now and they are probably my favourite cookie. So easy to make and delicious! The first time I made these I followed the recipe exactly. Since then I have decreased the maple syrup to 4 Tbs, increased the tahini by 1 Tbs, and introduced 1 Tbs of almond milk to ensure the same volume of liquid. It’s the perfect level of sweetness for me. 😊 Thank you for such a fantastic cookie recipe!
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Jessica Hoffman — Reply
So happy you’re loving them Roxanne!
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Cathy — Reply
Made these for a friend who is allergic to nuts. Used quinoa flour instead of almond flour and increased the tahini to 1/2 cup (thanks for that suggestion in the comments). They are crispy and delicious. The sea salt on top is the perfect touch. Thank you for this easy, yummy, very appealing cookie recipe.
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Jessica Hoffman — Reply
Happy you enjoyed Cathy, great to know these work with quinoa flour!
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Cathy — Reply
Made a double batch for a small potluck with 12 people. All the cookies were eaten! A second potluck is scheduled in April and the coordinator called me and asked me to please make the same cookies again! What a great recipe! Thank you.
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Bonnie — Reply
Can you make these with whole wheat or whole wheat pastry flour?
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Jessica Hoffman — Reply
Hi Bonnie, I haven’t tested these out with whole wheat flour but i believe they should work! You may need to adjust the amount of liquid ingredients if your dough feels too dense
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Samantha Rittenberg — Reply
I want to try to make these with whole wheat flour but might need to add a splash of dairy free milk!
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Tara S. — Reply
Super yummy & super easy – thank you for sharing this healthy cookie recipe! I appreciate that you use just a handful of ingredients and a single bowl. Plus, there’s no equipment to clean which adds to the happiness factor. I added 1 TBS of coffee powder with the cinnamon and a generous handful of raisins with the chocolate chunks with excellent results.
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Jessica Hoffman — Reply
So happy you enjoyed them Tara! 🙂
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Ana — Reply
Rich and delicious!
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Jessica Hoffman — Reply
Thanks Anna!
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Jimie — Reply
Just home from 14 days in hospital after surgery n needed some healing cookie therapy. Have been meaning to try these. So happy I did. Definitely needed something easy n these did not dissapoint. Only problem was, I need to make more. Simple healthy ingredients n delicious. . Thank you.
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Jessica Hoffman — Reply
Hi Jimie, I’m so happy you enjoyed the recipe! So nice to come home to some cookies 🙂
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Hailey — Reply
I’ve made these three times now! They always turn out great and when I tell people they’re made with tahini they give me a weird look but then are big fans of it! Not that I’ve been able to get these to last very long, but how long do you think these would keep for before going bad?
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Jessica Hoffman — Reply
Thanks Hailey! These last up to a week sealed in an air-tight container.
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Jeanne — Reply
This is so odd- the flavor is amazing and I made a substitute, so I’m giving it 5 stars anyway- but my cookies didn’t spread at all! Was I supposed to flatten them out before baking or leave them in ball shape and they were supposed to spread? I ended up mushing them with a spoon halfway through baking. I substituted chickpea flour instead of almond due to a nut allergy- would that impact the spreading? Again, though, great flavor and they will certainly be enjoyed anyway 🙂 Thank you!
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Jessica Hoffman — Reply
Hi Jeanne, this is likely due to the substitutions you used. You also want to make sure the tahini you use is the runny kind, not a thick spread
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Jeanne — Reply
Got it! Thanks so much, Jessica! So so delicious, can’t wait to make again
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Amy — Reply
Mine do not look like the picture posted. Should there be baking soda or maybe the oatmeal pulsed? They taste good but more like a granola bar.
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Jessica Hoffman — Reply
Hi Amy, there’s no other ingredients other than the ones listed in the recipe and the oats are not pulsed in an oat flour. These should definitely taste like a cookie, not a granola bar. It’s likely due to the type of oats you used, or the tahini. You want to make sure to be using authentic tahini (it should be pretty liquidy)
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KATIE YOUNGER — Reply
fantastic cookies!! and SO EASY to make! my whole family LOVED them and so nice to know there is no refined sugar for a change!! i was wondering if throwing some coconut oil into the batter would perhaps moisten them a bit?
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Jessica Hoffman — Reply
Thanks Katie! So happy to hear you enjoyed! You can add some more tahini for more richness and moisture if you like 🙂
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Gnilane — Reply
These were DELICIOUS! I made them with oat flour which absorbes more moisture so I added a splash of non dairy milk to thin the batter and they turned out perfectly. These are now the official oatmeal cookies of our household!
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Jessica Hoffman — Reply
Thanks for the review Gnilane! So happy you like the recipe!
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Cassy — Reply
Hi! I was just wondering if i could just grind almonds in a blender as a substitute for the almond flour, or if oat flour works? Thank you 🙂
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Jess — Reply
Hi Cassy, yes you can! It may change the texture slightly. Oat flour will work too, but i’d reduce the amount slightly!
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Jennifer — Reply
These cookies are delicious! I used vegan mini chocolate chips.
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Jess — Reply
Thank you for the review Jennifer! Glad you enjoyed the recipe!
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Gitanjali — Reply
Absolutely loved this recipe! Made it with a tiny bit less maple syrup and it was still excellent!!
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Jess — Reply
Thank you for the review Gitanjali! These are my favourite go-to healthier cookie!! Always love to have a batch on hand 🙂
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Dragofit — Reply
Hi! Which label of chocolate did you use?
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Jess — Reply
Hi there, I like to use Lindtt or Barrys dark chocolate in my recipes but you can use whatever you like!
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Rosemarie S Segura — Reply
Can I use walnuts instead of chocolates?
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Jess — Reply
Absolutely!
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Patricia Jenkins — Reply
I made a batch without chocolate – just dried cranberries and walnuts. I won’t do that again. They were good – just no where near as good as when they have chocolate in them. I also heat them slightly when I store them. It’s like they just came out of the oven!
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Jess — Reply
Hi Allison, you can do the same measurements and remove about 2 tbsps!
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Susan — Reply
These are my go-to cookies, easy to make and delicious!
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Jess — Reply
Thank you Susan! So happy to hear you enjoyed the recipe!
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Nastasia Mirani — Reply
Hey, can i replace it with quinoa flour instead?
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Jess — Reply
Hi Nastasia, I believe quinoa flour should work ok but I can’t guarantee that the texture will come out the same!
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Natalie Coppola — Reply
Could I use coconut flour instead of almond?
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Jess — Reply
Hi Natalie, coconut flour absorbs more liquid than almond flour, so I can’t guarantee the cookies will come out the same. If you make these with coconut flour I would try adding more liquid (maybe 1/2 cup of tahini)!
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MEGAN — Reply
I used coconut flour, just because thats what i had on hand, and like Jess said, it absorbed all the liquid and had to add almost double the liquid.
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Jess — Reply
Hi Megan, yup that’s coconut flour for ya! It’s mega absorbent but definitely healthy and tasty. Just gotta keep adding liquid ingredients until you can handle the dough!
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Judi Rutt — Reply
Yumm! What I liked best though was that I had everything on hand or could sub. Easy and quick. I made half the recipe which was perfect for the toaster oven ( no need to heat up the house!). I did bake an additional 3 minutes. Thanks
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Jess — Reply
Hi Judi, so happy to hear you liked the recipe! And great idea to use the toaster oven for a small batch!
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Valeria — Reply
The cookies have a nice flavour, the salt on top adds such a nice sweet salty taste, loved it. Mixture was very dry, added more maple syrup, more tahini, and even some soy milk, but eventually the mixture came together!
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Jess — Reply
Hi Valeria, glad to hear you liked the recipe! If your mixture is dry it’s likely because your tahini isn’t very runny. Fresh tahini works best for this recipe but as you did, you can always add a little more if needed!
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anslie bass — Reply
can i substitute for regular flour?
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Jess — Reply
Yes you can!:)
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Valeria — Reply
Yes, I just made them with regular flour, I had to add more liquid though. 🙂
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Ofée — Reply
Ils étaient vraiment délicieux, mais j’ai dû les laisser cuire + de 10mn car ils étaient vraiment mous. Est-ce normal ? Allaient-ils durcir apres en refroidissant ? Quoiqu’il en soit même comme ça, c’était vraiment très bon et la petite touche salée rajoute vraiment quelque chose ! Merci du partage !
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Jess — Reply
Hi Ofee, depending on your oven you may need to cook them a little longer or less. For me 10 minutes they cooked up perfectly golden brown and then once cooled, then have a little crunch to the outside. If yours are very soft you can try cooking them another 2-3 minutes until they look golden. Hope you can understand my English ok!:)
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Cassie Thuvan Tran — Reply
Such beautiful cookies! I bet the tahini adds such a lovely flavor to the dough. What’s interesting is that I don’t like tahini on its own, but in pastries and in salad dressings? HEAVENLY!
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Joanna — Reply
Hello! I was wondering if I could use honey instead of maple syrup?
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Jess — Reply
Hi Joanna, yes absolutely!
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