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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.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 8g
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
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Can I use walnuts instead of chocolates?
Absolutely!
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!