These soft Tahini Oatmeal Cookies will be your new favorite oatmeal cookies! Tahini and dark chocolate make them extra delicious. They’re a super easy no chill recipe you can make in less than an hour.
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Oatmeal cookies with tahini are soft, chewy and full of the warm flavor. Creamy tahini and dark chocolate makes this recipe extra special and delicious.
These oatmeal tahini chocolate chip cookies are also super easy to make. They’re made with basic ingredients and you don’t even need to chill them!
Make sure to also try my oatmeal cranberry walnut cookies, chocolate chip tahini cookies and banana and nutella cookies!
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Why This Recipe Works
- You’ll love biting into these soft and chewy oatmeal tahini cookies!
- They’re made with basic pantry ingredients.
- The dough comes together in just 10 minutes and with zero chill time!
- Tahini and chocolate make these extra flavorful just like this tahini chocolate cake.
Ingredients
Below are some notes about some of the ingredients for these oat tahini cookies.
- Butter: Use room temperature unsalted butter.
- Tahini: Tahini is a nutty paste made from ground toasted sesame seeds. If you love tahini, you will love these Tahini Brownies.
- 1 Egg: Use 1 large room temperature egg.
- Oats: Use old fashioned rolled oats or whole rolled oats. I don’t recommend quick cooking oats for this recipe. We’re toasting the walnuts and oats for a few minutes to enhance their flavor.
- Brown sugar: Use light or dark packed brown sugar. Make sure your brown sugar is fresh.
- Flaky Sea Salt (optional): Flaky sea salt is optional but recommended. It brings out the chocolate flavor and balances out the sweetness of the cookies!
See the recipe below for the full list of ingredients.
Variations
- For extra crunch and flavor, add chopped nuts. Almonds, walnuts, pecans or hazelnuts are all delicious options!
- These cookies are also delicious with sesame seeds. For extra flavor, toast the sesame seeds first!
- Add some raisins or chopped dates.
Instructions
Step 1: (Picture 1 above)– Mix the butter and sugars until creamy and combined.
Step 2: (Picture 2 above)– Add the vanilla extract, egg and tahini.
Step 3: (Picture 3 above)– Mix in the dry ingredients until just combined.
Step 4: (Picture 4 above)– Stir in the chocolate with a spatula.
STEP 5: Form the cookies. Use a cookie scoop to scoop the dough directly onto a baking sheet 2 inches apart.
STEP 6: Bake the cookies. Bake at 375 F for 8-11 minutes. Top with flaky sea salt (if desired) and enjoy!
Recipe FAQs
You can find tahini in Middle Eastern stores or in the international aisle of most grocery stores.
Store leftover salted tahini oatmeal chocolate chip cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Expert Tips
- Stir your tahini well before using it.
- Use good quality tahini brand such as Trader Joe’s or Cedars. The tahini should be smooth and pourable. This will make it easy to incoroporate with the rest of the ingredients. I don’t recommend using the dry tahini that’s often at the bottom of a jar.
- Bake oatmeal tahini chocolate chip cookies on a sheet pan lined with parchment paper or a silicone mat. This helps cookies bake more evenly and keeps them from spreading too much.
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Tahini Oatmeal Cookies
Ingredients
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (110 g) brown sugar light or dark, packed
- ⅓ cup (66.67 g) granulated sugar
- 1 (1) large egg
- ⅓ cup (80 g) tahini
- 1½ teaspoon (1½ teaspoon) vanilla extract
- 1¼ cups (101.35 g) old fashioned oats
- ¾ cup (93.75 g) all purpose flour
- ½ teaspoon (½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (1/2 teaspoon) cinnamon
- ½ teaspoon (1/2 teaspoon) salt
- ¾ cup (100 grams) dark chocolate chopped
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment paper. In a medium sized bowl, whisk to combine the flour, cinnamon, baking powder, baking soda, and salt.
- Preheat oven to 350 F. Toast the oats (sptional, but recommended)-spread the oats on one of the baking sheets. Bake 9 minutes, stirring once. Remove from oven and allow to cool. Turn oven temerapture up to 375 Fahrenheit
- In the bowl of a hand held or stand mixer, cream the butter and sugars and until combined. Scrape down the sides of the bowl then add the egg and vanilla and beat until smooth. Mix in the tahini.
- Turn the mixer to low speed and mix in the dry ingredients and oats until just combined. Stir in the chopped chocolate with a spatula.
- Use a medium cookie scoop to scoop the dough directly onto a baking sheet. Place them at least 2 inches apart. Bake for 8-10 minutes, until edges are light brown and the tops are set. Do not overbake.
- Remove from oven and sprinkle with flaky sea salt (if desired). Allow to cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
BETHANY
A good starting place, next time I make it Ill tweak it a bit – cookies were a bit to cinnamon forward which didn’t let the tahini shine as much, and definitely too much sugar – I would cut it by about 1/3 next time. Also its absolute must to cool before baking, very soft dough even after hours in the fridge.
Natalie
Hi Bethany, Apologies for the late response. Thank you for giving this recipe a try and for sharing your notes and feedback. Have a great week!
Bfluet
These are delicious and rightfully chewy! I added a pinch of cardamom (highly recommend!) and a handful of mixed nuts I had around, which added a really nice crunch. I also added a lot of chocolate chunks, but that’s totally a personal preference. I love how the tahini makes the cookies have that nutty bitter-in-a-good-way aftertaste. It’s not too sweet and again – perfectly textured. Thanks for the lovely recipe!
Natalie
Thank you so much for making these cookies and for taking the time to comment. I’m so happy you enjoyed the recipe. I love the sound of your add ins-such good ideas and you described the cookies perfectly! 🙂 Natalie
Christy
Interesting. The tahini definitely adds a twist. I like how it tastes with the chocolate chips. A few of the cookies didn’t have as much chocolate in them, and it was a little too tahini-ish for me.
Natalie
Thank you for making these tahini cookies, Christy! Your comment is super helpful. I know what you mean and will update the recipe to suggest adding a little more chocolate chips if people don’t want a super tahini-ish taste! 🙂
Pat
Delicious and different. Next time I will try without chocolate.
Natalie
Thank you for making these cookies Pat! I’m so happy you enjoyed them. Great idea to try them without chocolate too- I bet that will really make the tahini flavor stand out!
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Barbara Ward
Adore Oatmeal! Love this recipe. Look so Delicious!