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 for a delicious snack or treat.
First order of business after coming home from my trip to California…COOKIES.
As if I didn’t eat enough of them while I was there!
I must have tried at least four different cookies in only two days while I was in Los Angeles visiting Marie Reginato. I guess that’s what happens when you bring two food bloggers both with a sweet tooth together.
We tried everything from decedent vegan cookies, to rye & sea salt cookies to healthy oatmeal cookies.
That’s where the inspiration came for these chocolate chunk tahini oatmeal cookies. They’re sort of a mix of all my favourite cookies I enjoyed in Los Angeles. One thing I discovered I love is a sweet and salty cookie combination. I’ve never added sea salt on top of a cookie recipe…until now!
These cookies are loaded with large flake oats, dark chocolate chunks and topped off with some sea salt for a sweet and salty treat. They 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? I’m talking healthy enough to eat for breakfast.
These chocolate chunk tahini oatmeal cookies are:
- Refined-sugar free
- High in Protein
- High in Fiber
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!
A healthy cookie recipe made with only a handful of ingredients that are naturally vegan and refined-sugar free.
- 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.
Sub 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.