Chocolate Chunk Tahini Oatmeal Cookies
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
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Chocolate Chunk Tahini Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
A healthy cookie recipe made with only a handful of ingredients that are naturally vegan and refined-sugar free.
- 1/3 cup tahini
- 6 tbsp maple syrup
- 1/2 tsp cinnamon
- 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
- 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.
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.
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 8g
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
Keywords: healthy cookies, vegan cookies, chocolate chunk cookies, tahini chocolate chookie
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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. 😁
Glad you enjoyed them Gina! 🙂
These looks amazing!
Thanks Keira! Hope you enjoy 🙂
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!
You’re welcome Melissa, so happy you enjoyed the recipe!
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!
So happy you’re loving them Roxanne!
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.
Happy you enjoyed Cathy, great to know these work with quinoa flour!
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.
Can you make these with whole wheat or whole wheat pastry flour?
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
I want to try to make these with whole wheat flour but might need to add a splash of dairy free milk!
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.
So happy you enjoyed them Tara! 🙂
Rich and delicious!
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.
Hi Jimie, I’m so happy you enjoyed the recipe! So nice to come home to some cookies 🙂
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?
Thanks Hailey! These last up to a week sealed in an air-tight container.
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!
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
Got it! Thanks so much, Jessica! So so delicious, can’t wait to make again
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.
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)
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?
Thanks Katie! So happy to hear you enjoyed! You can add some more tahini for more richness and moisture if you like 🙂
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!
Thanks for the review Gnilane! So happy you like the recipe!
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 🙂
Hi Cassy, yes you can! It may change the texture slightly. Oat flour will work too, but i’d reduce the amount slightly!
These cookies are delicious! I used vegan mini chocolate chips.
Thank you for the review Jennifer! Glad you enjoyed the recipe!
Absolutely loved this recipe! Made it with a tiny bit less maple syrup and it was still excellent!!
Thank you for the review Gitanjali! These are my favourite go-to healthier cookie!! Always love to have a batch on hand 🙂
Hi! Which label of chocolate did you use?
Hi there, I like to use Lindtt or Barrys dark chocolate in my recipes but you can use whatever you like!
Can I use walnuts instead of chocolates?
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!
any idea of measurement if using quick cooking oats (the smaller flakes)?
Hi Allison, you can do the same measurements and remove about 2 tbsps!
These are my go-to cookies, easy to make and delicious!
Thank you Susan! So happy to hear you enjoyed the recipe!
Hey, can i replace it with quinoa flour instead?
Hi Nastasia, I believe quinoa flour should work ok but I can’t guarantee that the texture will come out the same!
Could I use coconut flour instead of almond?
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)!
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.
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!
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
Hi Judi, so happy to hear you liked the recipe! And great idea to use the toaster oven for a small batch!
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!
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!
can i substitute for regular flour?
Yes you can!:)
Yes, I just made them with regular flour, I had to add more liquid though. 🙂
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 !
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!:)
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!
Hello! I was wondering if I could use honey instead of maple syrup?
Hi Joanna, yes absolutely!