The recipe for these healthy oatmeal cookies made with tahini and chocolate chips will be your new favorite recipe. They are soft, chewy, and come together in less than thirty minutes, making them super easy to make.
When I started eating healthier and adapting new healthy habits for my lifestyle, I knew that cutting out all sweets was never going to be okay with me. So instead I found a way to combine them both so that I can have my sweets but still feel healthy when doing so.
Cookies were the first thing I ever really tried to make healthy and I think its because there are so many different varieties and options to do so.
In order to make cookies healthier, there are a few requirements I look for:
- Either a whole wheat flour like in these healthy oatmeal cookies, or a paleo flour like almond or coconut.
- Lower sugar and no refined white sugar. I like to use coconut sugar, honey, or maple syrup in order to reduce the amount of sugar.
- Have some sort of mix-in like chocolate or nuts. I’m obsessed with melted chocolate in cookies so you will probably almost always find me with some sort of chocolate in my cookie.
- Can be chewy or slightly crispy, depending on the type of cookie.
I really love the addition of the tahini in these cookies for so many reasons. It provides a hearty nuttiness and really smooth texture that is unlike anything else.
Tahini is just made from ground sesame seeds, so think of it kind of like a nut butter except made from seeds. If done correctly, like my friends over at Soom, you will be able to enjoy a deliciously creamy and natural nut butter consistency of ground sesame seeds.
I use it for salad dressings, for topping my avocado toast, in my smoothies, and in plenty of my baked goods. Have you tried my tahini banana bread yet? It’s one of my most popular recipes on the site!
These healthy oatmeal tahini cookies are made with real, wholesome ingredients:
- tahini – my favorite is Soom tahini, it’s creamy, not bitter like some other store bought brands, and gives baked goods a deliciously nutty flavor.
- white whole wheat flour – you can use whole wheat or all purpose flour here if you don’t have white whole wheat! I haven’t tried with any other alternatives.
- coconut sugar – one of my favorite low glycemic sugars to bake with. Adds a caramel flavor as well.
- coconut oil – my favorite oil for baking. I always measure my coconut oil after I have melted it.
- rolled oats – helps gives these healthy oatmeal cookies structure and that classic traditional oatmeal cookie flavor and texture that we all love.
How to make healthy oatmeal tahini cookies:
My favorite part about these cookies is that they literally take no time to prepare and don’t need to be chilled in the fridge.
All you need to do is to combine the dry ingredients in one bowl, then combine the wet ingredients in another, add the two together and then stir in the rolled oats.
I like to wait to the put chocolate chips on the very top so they don’t get lost in the cookies and then this way I can roll the dough using my hands to make perfect cookie shapes.
Then you bake them in the oven and ten minutes later you have the most delicious, healthy oatmeal cookies!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- Preheat oven to 350F and prepare baking sheet.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.
- In a small bowl, mix together coconut sugar, egg, vanilla, coconut oil, and tahini.
- Add wet ingredients to dry and stir till combined. Add some of chocolate, saving some for top.
- Let dough rest for a few minutes before scooping. The dough may be oily but that is okay.
- Scoop onto prepared cookie sheet and press chocolate into the top.
- Bake for 9-11 minutes or until slightly golden.
- Let cool for 2 minutes before moving to wire rack to finish cooling.
Store on counter in airtight container for up to 5 days or freeze for longer
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