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A stack of four tahini oatmeal cookies.

Tahini Oatmeal Cookies

These tahini oatmeal cookies are a decadent treat that your whole family will love!

Course Dessert
Cuisine American
Keyword tahini cookies, tahini oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 180 kcal
Author Dairy Free for Baby


  • 1/2 cup tahini (double check to ensure gluten free)
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup certified gluten free rolled oats
  • 1 1/2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup chopped pecans
  • 1/3 cup dairy-free dark chocolate chips (soy-free too if needed)


  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the tahini, maple syrup, coconut oil, egg, and vanilla.
  3. Add the oats, almond flour, cinnamon, salt, and baking soda to that bowl over the wet ingredients. Stir the dry ingredients together a bit first (just lightly stirring on the top of the bowl) – then fully combine the dry with the wet ingredients.

  4. Fold in the pecans and chocolate chips.

  5. Scoop the dough out into 20 balls onto the baking sheets. Bake for 10-12 minutes at 350 degrees F, or until the cookies are a light golden brown color and cooked through.

  6. Let cool on the baking sheet and then enjoy!

Recipe Notes

Nutrition analysis (approximate per cookie): 180 calories, 13 g fat, 4 g saturated fat, 75 mg sodium, 13.5 g carbohydrate, 2 g fiber, 7.5 g sugar, 4 g protein, Vitamin D: 0%, Calcium: 5%, Iron: 6%, Potassium: 3%