Chocolate chip tahini cookies: my new favorite healthy cookie recipe

So this recipe for chocolate chip tahini cookies is somehow a cookie recipe that’s free of almost everything! No gluten (thanks oats!), no sugar (thanks maple syrup!), no butter (thanks tahini!). Ok so yes there’s chocolate which of course contains both sugar and cocoa butter but hey, I don’t think it could possibly get any healthier than this.

And the cherry on the cake is that they’re absolutely addictive. Soft yet crunchy, with a slightly nutty hint thanks to the tahini, yet healthy enough to not feel guilty when you eat 2 (or 3 or 4) in a row.

While I’m all about a delicious, classic chocolate chip cookie, sometimes I need a bit of a cookie cleanse. That’s why these cookies are perfect. Not only are they healthy, but they satisfy your cookie craving without sacrificing flavor.

I’ve even managed to get my kids to enjoy these, without telling them that they’re healthy. That seems to be the key to getting kids to eat something! Am I right?

Another thing I really love about these cookies is how fast they are. You can literally have these on the table in 20 minutes. And with just 5 ingredients, you’re pretty much always sure to have everything on hand.

Recipe inspired by/adapted from Choosing Chia

Chocolate chip tahini cookies
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5 from 1 vote

Chocolate chip tahini cookies

These chocolate chip tahini cookies are gluten-free and sugar-free!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip, chocolate cookie, cookie, gluten free, sugar free
Servings: 12 cookies
Calories: 150kcal
Author: Gitanjali


  • 1/3 cup tahini
  • 3 tbsp maple syrup (I halved the amount in the original recipe because I found it was too sweet for my taste)
  • 1 tsp cinnamon
  • 1/2 cup almond flour
  • 1 cup oats
  • 1/3 cup chocolate chunks or chips made from extra bitter chocolate


  • Mix the tahini with the maple syrup and the cinnamon in a bowl. 
  • Add in the almond flour and the oats, then mix.
  • Fold in the chocolate chunks. Mix again.
  • The dough should be sticky but will not hold together completely (that's ok!). Roll out balls of dough in your hands and place them on a baking sheet.
  • Squash each dough ball with a spatula to flatten it out a bit.
  • Bake for about 15 minutes at 175C.
  • You can sprinkle a bit of sea salt on top when they come out of the oven (but I don’t find it necessary).


Pour 10/12 cookies

  • 80 g de tahiné (purée de sésame)
  • 3 c. à soupe de sirop d’érable
  • 1 c. à café de cannelle
  • 100 g de flocons d’avoine
  • 50 g de poudres d’amandes
  • 60-100 g de chocolat
  • Fleur de sel


  1. Cassez le chocolat en pépites ou en petits morceaux.
  2. Dans un bol, mélangez le tahiné, le sirop d’érable, et la cannelle.
  3. Ajoutez la poudre d’amandes et les flocons d’avoine. Mélangez jusqu’à ce que la pâte soit bien collante (meme si elle restera un peu friable)
  4. Ajoutez le chocolat et mélangez une dernière fois.
  5. Formez des boules.
  6. Mettez les sur une plaque de cuisson et aplatissez-les un peu avec une spatule.
  7. Mettez au four pour 15 minutes à 175°C.
  8. Laissez-les refroidir sur une grille. Vous pouvez les parsemer avec un peu de fleur de sel quand ils sortent du four si vous voulez.

If you’re looking for more delicious cookie recipes to bake, be sure to check out all of my dessert recipes here!

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