Salted Tahini Oatmeal Chocolate Chip Cookies Recipe

Brace yourself for a batch of Salted Tahini Oatmeal Chocolate Chip Cookies that just might steal the spotlight from every other cookie in your arsenal. These chewy, chocolatey wonders blend nutty tahini with hearty oats, a hint of maple, and big pools of melty chocolate—all finished with a sprinkling of flaky sea salt. They’re simple to whip together, incredibly satisfying, and every bite is a balance of sweet, creamy, salty, and decadent flavors you’ll crave again and again.

Ingredients You’ll Need

The beauty of Salted Tahini Oatmeal Chocolate Chip Cookies lies in the harmony of humble, nourishing ingredients. Each one plays a unique role, from lending the signature chewiness and rich flavor to those irresistible pools of chocolate—so let’s break it down!

• Old fashioned oats: Provide hearty texture and a wholesome base that makes every bite satisfyingly chewy.
• Almond flour: Adds a subtle nutty flavor and keeps the cookies tender, moist, and naturally gluten-friendly.
• Baking soda: Ensures your cookies rise just enough and develop those signature craggy tops.
• Kosher salt: Balances the sweetness and amplifies the other flavors—don’t skip it!
• Melted coconut oil: Infuses subtle richness and keeps the cookies perfectly moist, with a hint of coconut in the background.
• Tahini: The star ingredient! Provides creamy texture and a nutty undertone that plays beautifully with chocolate.
• Real maple syrup: Sweetens things up with a deep, caramel-like flavor that pairs wonderfully with oats and tahini.
• Large egg: Binds everything together and adds just the right amount of structure.
• Vanilla extract: Enhances all the sweet, nutty, and chocolate notes for a truly aromatic cookie.
• Dark chocolate chunks or chips: Pools of chocolate make these cookies swoon-worthy; feel free to mix chips and chunks for extra texture.
• Sea salt: A finishing sprinkle delivers pops of salty contrast to every gooey, chocolatey bite.

How to Make Salted Tahini Oatmeal Chocolate Chip Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper so your Salted Tahini Oatmeal Chocolate Chip Cookies don’t stick and cleanup is a breeze. This step sets the stage for those beautifully golden cookie bottoms!

Step 2: Mix the Cookie Dough

In a large mixing bowl, combine your oats, almond flour, baking soda, kosher salt, melted coconut oil, tahini, maple syrup, egg, and vanilla extract. Use a spatula or sturdy spoon to blend everything together until it forms a cohesive, slightly wet dough. This is where the magic happens—the tahini and oats come together, forming a dough that smells utterly irresistible already.

Step 3: Fold in the Chocolate

Now, gently fold your dark chocolate chunks or chips into the dough. Make sure the chocolate is evenly distributed so you get those melty pockets in every single cookie. Don’t be afraid to sneak a chocolate chunk or two as you mix—chef’s treat!

Step 4: Scoop and Shape

Scoop out rounded tablespoonfuls of dough and drop them onto your prepared baking sheet, leaving about 2 inches between each cookie. The dough will seem sticky and wet, but fret not! That extra moisture is key for the ultimate chewy-cookie texture once baked.

Step 5: Bake to Perfection

Bake the cookies for 10 to 12 minutes, or until the edges are just turning golden brown and the centers look slightly underdone (they’ll continue to set as they cool). Resist the urge to overbake—soft, gooey centers are what make Salted Tahini Oatmeal Chocolate Chip Cookies so irresistible.

Step 6: Cool and Finish

Let the cookies cool right on the baking sheet for a few minutes—they’ll firm up and become beautifully chewy. Finish with a shower of flaky sea salt while they’re still a bit warm to make every bite a perfect salty-sweet experience. Enjoy them warm for ultimate gooeyness, or let them cool completely for snackable perfection.

How to Serve Salted Tahini Oatmeal Chocolate Chip Cookies

Garnishes

A scattering of flaky sea salt is the classic finish for Salted Tahini Oatmeal Chocolate Chip Cookies, but don’t hesitate to jazz them up further with a drizzle of melted dark chocolate, a pinch of toasted sesame seeds for extra crunch, or a sprinkle of cocoa nibs if you’re feeling fancy. These little touches take presentation (and flavor) up a notch.

Side Dishes

Pair these cookies with a tall glass of your favorite milk—dairy or plant-based—for the ultimate dunking experience. They also shine alongside a scoop of vanilla or salted caramel ice cream, or even with a frothy oat milk latte for a cozy afternoon treat. The combination of creamy and crunchy is just unbeatable.

Creative Ways to Present

If you’re serving Salted Tahini Oatmeal Chocolate Chip Cookies to guests, try stacking them in a charming glass jar tied with ribbon for a homemade gift, or layer them neatly on a rustic wooden board alongside fresh berries and dark chocolate squares. For a playful twist, sandwich a scoop of ice cream between two cookies for homemade ice cream sandwiches that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Salted Tahini Oatmeal Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft, chewy, and irresistible for up to 5 days—perfect for sneaking a treat with your morning coffee or as an afternoon snack.

Freezing

If you want to save some for later (or just love being prepared), these cookies freeze beautifully. Place cooled cookies in a single layer in a freezer-safe zip-top bag, then freeze for up to 2 months. You can even freeze unbaked dough balls and bake straight from the freezer for homemade cookies on demand!

Reheating

To enjoy your Salted Tahini Oatmeal Chocolate Chip Cookies warm and gooey again, pop a cookie in the microwave for about 10-15 seconds, or warm a few in a low oven until just heated through. The chocolate will get perfectly melty and the aroma will fill your kitchen all over again.

FAQs

Can I use regular all-purpose flour instead of almond flour?

Absolutely! All-purpose flour works well here if nut allergies are a concern or if you’re out of almond flour. The flavor and texture will be slightly different—less nutty and a touch cakier—but still totally delicious.

Is there a substitute for coconut oil?

Yes, you can swap in melted butter or neutral vegetable oil if you prefer. Each option brings its own signature flavor, so choose what you love! Coconut oil adds a subtle tropical note, while butter brings rich decadence.

Do these cookies taste very “sesame-y” from the tahini?

The tahini flavor is present but mellow—it lends a nutty, earthy richness to the cookies without overpowering the chocolate or oats. If you’re a tahini fan, you’ll adore the subtle twist it brings.

Can I make Salted Tahini Oatmeal Chocolate Chip Cookies vegan?

You sure can! Swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, set for 5 minutes) and be sure to use dairy-free chocolate. The cookies will remain chewy and fabulous.

Why do I need to sprinkle salt on top at the end?

The finishing touch of flaky sea salt transforms the cookies by highlighting the chocolate and balancing the sweetness. It creates a savory-sweet sensation in every bite—a signature of Salted Tahini Oatmeal Chocolate Chip Cookies that fans come back for again and again.

Final Thoughts

I can’t recommend making these Salted Tahini Oatmeal Chocolate Chip Cookies enough—they’re easy, satisfying, and guaranteed to brighten your day (and honestly, everyone else’s too). Grab your mixing bowl, pour yourself a drink, and bake up a batch; you’re about to discover your new favorite cookie!

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