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:

• Tahini
• Honey
• Vanilla extract
• Rolled oats
• Walnuts
• 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!

Pin it for later: