Easy Honey Tahini Oatmeal Cookies
These honey tahini oatmeal cookies are SO quick + easy to make. They use only 7 ingredients, like chocolate chips, vanilla, and walnuts. Healthy, gluten-free, and delicious!
Looking for an easy cookie recipe that is both nutritious and delicious? These honey tahini oatmeal cookies check all those boxes!
While I’ll never say no to dessert, as a dietitian I often try to make healthier versions using simple ingredients.
These tahini oatmeal cookies use just 7 minimally processed ingredients, like tahini, rolled oats, and walnuts!
What’s more, these cookies are full of dietary fibre, healthy fats, and plant proteins, meaning they won’t spike your blood sugar quite as much as your standard cookie.
PS. You can definitely enjoy these as a yummy snack, not just dessert!
What Is Tahini?
Tahini is a type of condiment from Mediterranean, Middle Eastern, and North African cuisines. It’s made from toasted and ground hulled sesame seeds, giving it a delicious nutty flavour that’s similar in texture to a creamy nut butter.
Tahini is commonly used as part of a spread or dip, such as hummus!
If you enjoy tahini, you might like some of these recipes too:
- 5-Minute Creamy Miso Tahini Sauce
- Massaged Kale Salad With Maple Tahini Dressing
- Healthy Roasted Vegetable Dips
Ingredients You Need
These honey tahini oatmeal cookies are made with just 7 simple, healthy ingredients! All you need:
- Vanilla extract
- Rolled oats
- Dark or semi-sweet chocolate chips (or try with raisins instead!)
- Sea salt
How To Make Tahini Oatmeal Cookies
Start by preheating your oven to 350F. Line a baking sheet with parchment paper.
Then, mix the tahini, honey, and vanilla in a bowl (wet ingredients). Set aside.
Next, mix the rolled oats, chopped walnuts, chocolate chips, and sea salt in a large mixing bowl (dry ingredients).
Combine the wet + dry ingredients into the large mixing bowl and mix until the ingredients start to stick together. If things aren’t sticking, add a touch more tahini!
Scoop a large spoonful of tahini oat mixture into your hands and form small, round cookies (about 12 total).
Place cookies onto the lined baking sheet, gently press them down with your hands, and transfer to the oven for 10 minutes. Keep an eye on them, making sure they don’t burn!
Remove from the oven and let cool for 15 minutes. They will continue to solidify as they cool.
How To Store Tahini Oatmeal Cookies
These tahini oatmeal cookies should be stored in an airtight container. You can keep them fresh at room temperature for about 2 weeks, although they do taste best in the first couple days (like most cookies)!
If you’d like, you can also freeze these cookies in a freezer-safe bag or container. They’ll stay fresh for a couple months.
Nutrition Benefits Of Ingredients
Tahini is a great source of:
- heart-healthy unsaturated fats
- plant-based protein
- essential minerals like calcium, iron, and magnesium
Rolled oats are a great source of:
- dietary fibre
- plant-based protein
- B-vitamins, like thiamin, folate, and pantothenic acid
- essential minerals, like manganese, phosphorus, magnesium, copper, iron, and zinc
Walnuts are a great source of:
- heart-healthy unsaturated fats, including omega-3s (walnuts are the only nuts that contain significant amounts of ALA omega-3s)
- plant-based protein
- micronutrients like vitamin B6, vitamin E, folate, copper, phosphorus, and manganese
More Healthy Dessert Recipes
- Pumpkin Oatmeal Breakfast Cookies
- Lemon Blueberry Oatmeal Cookies
- Healthy Homemade Frozen Greek Yogurt
- Strawberry Peach Crisp
- Blended Chocolate Ginger Chia Pudding
- Fall Fruit Bake With Cinnamon & Ginger
- Rosemary Apricot Crisp
Did you give these Honey Tahini Oatmeal Cookies a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Honey Tahini Oatmeal Cookies
- 1/2 cup tahini
- 1/4 cup honey
- 1 tsp vanilla extract
- 1.5 cups rolled oats
- 1/3 cup raw walnuts, chopped
- 2 Tbsp chocolate chips, semi-sweet
- Pinch of sea salt
- Start by preheating your oven to 350F. Line a baking sheet with parchment paper.
- Then, mix the tahini, honey, and vanilla extract in a bowl (wet ingredients). Set aside.
- Next, mix the rolled oats, chopped walnuts, chocolate chips, and sea salt in a large mixing bowl (dry ingredients).
- Combine the wet + dry ingredients into the large mixing bowl and mix until the ingredients start to stick together. If things aren't sticking, add a touch more tahini!
- Scoop a large spoonful of tahini oat mixture into your hands and form small, round cookies (about 12 total). Place cookies onto the lined baking sheet and gently press them down with your hands (they won't spread out like traditional cookies).
- Transfer baking sheet to the oven for 10 minutes. Keep an eye on them, making sure they don't burn! Remove from the oven and let cool for 15 minutes. They will continue to solidify as they cool.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
64 Comments on “Easy Honey Tahini Oatmeal Cookies”
I was so excited to make these because honey-tahini sounds like such an amazing combination! Unfortunately these did not work for me, they were VERY dry and to call them a cookie is a stretch. The texture felt like eating stale raw oats.
I’m so sorry to hear that these didn’t work for you. Are you able to elaborate on what went wrong? Did the cookies not stick together or were they just too dry for you in the end? Perhaps a little bit more tahini could work to soften them!
That said, I would never post a recipe that I didn’t stand behind. I tested these a few times and they were devoured by myself, my boyfriend, and two of his friends. The texture is meant to be chewy with a little crunch, sort of like a breakfast cookie. Of course, it’s not going to taste like a bakery cookie filled with butter, sugar, and flour. Again, I’m sorry to hear you didn’t enjoy these! I hope it doesn’t deter you from trying my recipes in the future.
I love you and your recipes! This one was just not for me. My dough too dry to form balls, and also because it kept sticking to my hands. I love your idea of putting tahini in an oatmeal cookie and I will definitely keep experimenting with it until I can get a texture that I like.
Aw thank you, Shilps! I so appreciate that. I guess it goes to show that we all have different tastes – not every recipe will work for everyone!! I hope you have better luck next time!
Also – if you love tahini, perhaps you’ll enjoy my Miso Tahini Sauce!! It’s a reader favourite 🙂
Also I forgot to mention – a little more tahini might make them a bit softer, or you could try this with quick oats instead of rolled. They might give a bit of a softer texture too!
I’m obsessed with these! Really really easy to make with pantry ingredients. I love that they are not too sweet (may or may not have had one too with my coffee this morning), and have the extra fiber to keep you full. Will definitely make again!
I’m so happy to hear that you enjoyed these!! I definitely can never just have one either haha. Thanks so so much for sharing your experience <3
Absolutely loved these cookies! So easy to make and actually healthy!! Loving all your recipes but this one especially was fantastic!
Thank you so much Rachel!!! I’m so happy to hear you enjoyed this one :). Thanks for sharing your experience!
Tips from my experience:
-Use high quality tahini bc they come out very tahini forward (I added extra as suggested) -I used Sprouts brand from a plastic tub- too bitter, Artisana from Thrive Market tasted better to me at about the same price
-I also added ground chia seeds bc healthy right? and swapped for dark chocolate by chopping up a frozen bar,
-I should have been more generous with the salt
-Make the balls small- I ended up with way more then 12
-Interesting nutty flavor, I overcooked mine a bit for texture and they never fell into cookie form, mainly stayed as balls
Fun easy experiment recipe!
Thanks so much for sharing all these helpful tips!! I agree – high quality tahini makes such a difference in taste. The one from Artisana is one of my favourites! IF you’re in the US, the one from Soom is also excellent.
To shape them a bit more like cookies, I find that pressing the balls down a little flatter can help! They definitely won’t fall into cookie form like a regular cookie, because I don’t use any of the typical cookie ingredients (like flour or a leavening agent). They’re more meant to be like a healthy breakfast cookie or bite to be enjoyed as a snack :). I hope you enjoyed them though!!
These cookies come together so easily. I found that rather than rolling the dough into a ball like, say, a gingersnap, you need to squeeze them into a ball. Very tasty and filling.
Thanks so much for sharing your experience and tips! I’m happy to hear you found these easy, tasty, and filling 🙂
SO delicious ! I didn’t have tahini so I used PB2 with some oat milk instead and Ive eaten half the batch already oops! Thank you for this
Hi Jessica! You are so welcome. I’m so happy to hear you enjoyed these! It’s impossible to just eat one haha ;). Love that you were able to swap with PB instead – yum!!
Made these and they are the perfect balance of sweet with tahini flavor. I omitted the walnuts and added some mire choco chips because I don’t love walnuts in my cookies and they turned out so well. Definitely recommend!!
Hi Dayna! Thank you so much for sharing your experience with these cookies! I’m so happy to hear you enjoyed them. Totally was the best idea to sub more choc chips for walnuts haha 😉
these cookies are the BEST! let me preface by saying i am not a baker and rarely ever have the kick to do so. after seeing carrie’s post it inspired me to try because i love the minimal ingredients. they turned out perfect and i even added a chocolate drizzle to the top! i highly recommend this recipe. i whipped it up in no time 🙂
Hi Sammi! Thank you SO much for the sweetest comment. I’m so happy to hear you enjoyed these as much as you did! As someone who isn’t a baker either, I’m so glad to know that these were easy for you to make!! Also – so obsessed with the idea of adding a chocolate drizzle over top. I’m 100% doing that next time!!
I loved these (and so did the two and four year old I made them for!) I made one batch with larger gluten free rolled oats and next time I would leave the the ingredients to sit a little longer after mixing the wet and dry to help the cookies stay together better! My second batch with regular rolled oats stayed together better (and I let them sit after mixed!) very yummy and super easy! I will make these again!
Hi Victoria! Aw thank you so so much for the kind comment and helpful tips – I’m so happy you and the little ones enjoyed these!! Always a good sign haha 🙂
Love this choc chip cookie recipe. We love so added a few more chips.
Hi Michele! Thank you so much for the kind words. I’m so happy to hear your enjoyed this one! I always recommend adding more chocolate chips when you can 😉
LOVED THESE!! To all those thinking they might be too dry, I made mine with quick oats and they were amazing! I think next time I will try half rolled oats and half quick oats just so they have a bit more texture. I did add a small amount of peanut butter to make them a bit more malleable when forming the dough (I was scared to add more tahini incase it got too bitter)…. I’m sure these cookies would be great with any nut or seed butter, not just tahini. and lastly I added some cinnamon and substituted the walnuts for shredded COCONUT. 10/10. Love having a healthy treat like this around when I’m craving something sweet. Thank you Carrie!! xo
Thank you so much for the kind comment Shannon!! So happy to hear you enjoyed these and I’m obsessed with the coconut addition – NEED to try that next time. And thank you so much for the sharing your helpful tips!!
These are insanely delicious!! They taste like Granola cookies 🙂 They were super easy to make – I subbed the honey for maple syrup because I only had fancy pants Manuka Honey and I subbed the walnuts for pecans. They are 10/10 — I will 100% make again. Way better than the 5 ingredient almond flour cookies that I’ve been making for months! These are my new go to. I die… of delight!
Yayy!! Thank you so much Nat – so happy to hear you loved these. Love all the additions you made – they’re pretty adaptable! So hope you enjoy them again and again 🙂 🙂
Delicious!! I added a bit mire tahini which helped bind them, and once they had cooled they kept their shape. Will definitely make again, thanks for the recipe!
Hi Anna! Thank you so much for your sweet comment – I’m so happy to hear you enjoyed these!! Yes, so important to let them cool in order for them to harden enough (even though I know it’s tempting to eat them right away haha). Thanks for sharing your tips 🙂
Simply delicious! I added a touch more honey as I like it a little bit sweeter and it worked wonderfully.
Amazing!! I’m so happy to hear that Julia. So glad you enjoyed these – thanks so much for sharing!!
Fam favorite! 🙂 I really like to keep these prepped for easy snacks for my daughter or for myself pre/post workout!
Aw I love that Sara!! So great when you and your daughter can both enjoy the same snacks! I have another oatmeal cookie recipe coming soon that you both may enjoy – stay tuned 🙂
I’ve baked these three times and I’m obsessed! They’re delicious and satisfying without being overly sweet. I find letting the mixture sit for about 10 minutes helps make the cookies stick together better. Yum!
Aw I’m so happy to hear that you love these cookies, Charlotte! Thanks so much for sharing your tip for letting the mix sit for a bit first – I’ll have to try that next time!!
Couldn’t ask for a simpler more delicious cookie! These are amazing and so satisfying. I recently discovered Walder Wellness on Instagram and can’t stop making her recipes – they make me so happy 🙂
Hi Stephanie! Thank you SO much for the kind words – reading this just put my week off to the best start! I’m so happy you discovered my account recently, and I’m so glad to hear you enjoy thess oatmeal cookies!! I can’t wait to see what you make next 🙂
Really simple, easy to make and delicious! My toddler daughter loves them and I love having it with my coffee.
Thank you so much for sharing this, Shima! So appreciated. I love that both you and your daughter can enjoy these cookies together 🙂
Just made these and they are super easy and delicious! I have tried a ton of different versions of healthier cookies and I will definitely be making these again! Even shared some with my sister and she loved them too
I’m so happy to hear you and your sister enjoyed these. Thank you so much for sharing your experience – it’s so appreciated 🙂
These are great! I had trouble getting them to form a ball or not be so sticky on my hands, bit I did replace the honey with maple syrup. Instead I just scooped and flattened on the pan and they came out great! I also replaced the walnuts with salted peanuts and added more chocolate chips. Next time I might add a little cinnamon and nutmeg. Thanks for the healthy snack!
I’m so happy to hear you enjoyed these and that they worked with the maple syrup!! They’re definitely a bit sticky, but I think the honey might work better to form into a ball shape. Regardless, I’m so glad you enjoyed them :). I love all your additions too!! Thanks so much for sharing your experience.
I’ve just made these and they are just delicious!!!
Do you know the calories per cookie, please?
Hi Jana! Yay I’m so happy to hear you enjoyed these – thanks so much for sharing that!!
I don’t count calories and it will depend on the size of the cookies you make! That said, you are welcome to copy + paste the recipe into a nutrition calculator like myfitnesspal to find out 🙂
Made a batch of cookies for 3 days. Finished in less than 24 hours! Delish nuttiness with tahini, filling oats and not so sweet. The walnuts for me personally were too less, I will double the quantity but thats just me. Also, 10 mins baking was less for me. I will do 16, I love crunchy cookies. All in all, clean, healthy and yummy. Drool!
Hi Fatima! Thanks so much for sharing your experience! I’m so happy to hear you enjoyed this recipe. Totally fine to increase the walnuts + the baking time if that works for you!! I hope you enjoy them again soon 🙂
These were delicious! I honestly wasn’t sure how these would turn out- would they taste “too healthy?” But they turned out great. They taste like a normal, sweet, oatmeal chocolate chip cookie but the tahini gives it the slightest bit of nuttiness and gives the cookies a great, chewy, soft-baked texture. And can’t beat minimal ingredients and easy recipe. Would definitely recommend.
Thank you so much for sharing your experience, Kelsey! I’m so happy to hear you enjoyed these and that they didn’t taste “too healthy” haha ;). Love to hear that. Thank you again!!
I made these for breakfast this a.m. and love the recipe. The cookies were quick, easy to make and so tasty! Thank you 👍
Thank you so much, Lynn! I love hearing that :). So happy to hear you enjoyed them!!
Wow, this is something! I had a bit less honey, and my tahini is very dark, I substituted walnuts for peanuts and still they turned out so good! I do hope my little toddler will want to eat these healthy cookies.
Hi!! Thank you so much for sharing your experience. I’m so happy to hear these turned out, despite the substitutions. I hope your toddler enjoys them too 🙂
Thankyou for sharing this awesome recipe. I swapped walnut for hemp seeds.I was blown away with taste and texture.
Shared it with a foodie friend who loved it too.
Bo us point for being eggless
Hi Amrita! Thank you so much for taking the time to leave a review and for sharing this recipe with a friend. It’s so appreciated and I’m so happy to hear that you enjoyed this one 🙂
I tried this last night and holy canoly!! So delicious. I did add 1/3 cup of walnuts and more than 2 tbs of chocolate because chocolate 😉 it was so delicious! Thank you
Hi Sandy! So happy to hear you enjoyed these ones!! Thanks so much for taking the time to review the recipe. Totally on board with using the chocolate chip serving as a “suggestion” haha – can’t go wrong with a little more 😉
I LOVE these cookies!. I just need the nutritional information for them to plug into My Fitness Pal. Thank you!
Hi Marie! I’m so happy to hear that you enjoy these ones! Thanks so much for taking the time to leave a review.
Unfortunately I don’t calculate nutrition info as I try to not focus on numbers, but you can always copy and paste the recipe into MyFitnessPal’s nutrition calculator to get an estimate. I hope that helps 🙂
Just made these and they taste delicious. I used gluten free rolled oats which probably are too large of a flake, as it didn’t stick together very well, so I added more tahini and a bit more honey. Next time I may use quick oats. Also the mixture stuck to my hands a lot when trying to form the balls. Any suggestions for preventing that from happening? I will definitely make them again, as the taste was great.
Hi Lynn! Thank you so much for taking the time to leave a review – it’s so appreciated. I’m so happy to hear that you enjoyed these!!
They can definitely be a little sticky to work with, I dealt with the same thing! Just looked it up, and it appears that one trick is to rub a little cooking oil on your hands (like you would hand lotion), or possibly just getting them wet with cold water. I’m not a regular baker so have never personally tried this, but it seems to be a known trick! I hope that helps 🙂
After I made about 3 balls I got so frustrated with the dough sticking that I washed my hands and found some latex kitchen gloves. Instant fix. The dough didn’t stick to the gloves at all and it made the rest so much easier and quicker to make!
I love sesame and I love oatmeal so I was excited to find this recipe. The cookies are easy to make and tasty. I noticed that if people had a complaint in the comments that it was generally that they are dry. While I agree they are a little dry (and I generally do not like dry cookies), they actually seem to be the way they SHOULD be. Anytime I have sesame treats, they are almost always a dryer treat. Anyway – I enjoyed them and I will probably make them again as a healthy fiber/protein treat for when I’m craving something and want to reach for a smarter option. I used pecans instead of walnuts because that’s what I had. (Also – a helpful tip from the comments section – they are more like “press” into a ball than “roll” into a ball. And a tip from me: use latex kitchen gloves if you have them or this will stick all over your hands and make it hard to make the balls. The mixture didn’t stick to the latex gloves at all.)
Thanks for posting this recipe!
Hi Elle! Thank you so much for this thorough review and all your tips – I think I will need to add the latex glove tip to the blog post!! They certainly are a little sticky from the honey 🙂
I love the distinction you made that the dry texture just works here! These aren’t meant to be a chewy cookie. If you’re looking for a chewier healthy cookie, you may enjoy these pumpkin oatmeal breakfast cookies. They’re one the most popular posts on my blog!! Thanks so much again.