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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
If you tried this Chocolate Chunk Tahini Oatmeal Cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Chocolate Chunk Tahini Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
A healthy cookie recipe made with only a handful of ingredients that are naturally vegan and refined-sugar free.
Ingredients
- 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
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.
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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!