As of recently, I’ve been wanting to play around with oat flour a little more. Since it has a tad more protein and higher fiber than the normal gluten free flour I use, I thought it would be a fun flour to utilize whenever I’m trying to pack a little protein and fiber into whatever recipe I’m making! After not eating oats for almost 10 years, I now eat protein oats for a post workout breakfast usually 3-4x/week and love the energy I have paired with how full it keeps me. You can get my 51g protein oats breakfast recipe on my new fitness app, along with a handful of other high protein meals and snacks, with new recipes being added weekly!

PaleOMG GF Oat Flour Tahini Chocolate Chip Cookies

PaleOMG GF Oat Flour Tahini Chocolate Chip Cookies

But enough oat flour, let’s just talk about the cookies. I LOVE tahini. Well…I mean…not just by itself. That’s just gross. But mixed into things like dressings, cookies, dips, and other baked goods…now that’s where I love tahini. If you’re new to tahini, it’s a sesame seed paste/butter. Think about almond butter, but swap it out for sesame seeds. It has a super distinctive flavor that’s a tad bitter, but that taste pairs perfectly with sugar or salt or herbs or anything acidic. I’ve used tahini to make granola, as a yogurt dressing on top of squash, and mixed in a batter to make my tahini blondies. It completely changes the taste and makes dishes more interesting. With these cookies made from tahini and oat flour, you have a cookie that is crispy on the outside, but soft on the inside. It’s a good mouth feel. Ya feel?

PaleOMG GF Oat Flour Tahini Chocolate Chip Cookies

I made these cookies yesterday for the Chiefs vs whoever else they were playing game. Football cannot end soon enough. After 34 years of life, I still dislike it. It’s so time consuming and slow. Yesterday Brian watched 2 games back to back so we had football on for OVER 8 HOURS. That’s disgusting. Only plus side is that Brian’s family (who are Chiefs fans) come over and they play with Avery while I cook. So yesterday I made these cookies, I marinated Nobu’s miso black cod which will marinate for the next 3 days, blended up anchovy caper butter for salmon this week, I cooked miso butter onions, roasted buttermilk chicken thighs, and pressure cooked instant pot rice. It’s safe to say that yesterday was a productive cooking day. I’ve been writing up a weekly menu every Saturday so I know exactly what I’ll need in the fridge AND to ensure I’m getting in multiple veggies and different types of protein throughout the week! It’s been so fun! Would you be interested in me sharing that weekly menu along with links to the different recipes I’ll be using?! Let me know!! I think it would be so fun to start sharing that!

PaleOMG GF Oat Flour Tahini Chocolate Chip Cookies

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GF Oat Flour Tahini Chocolate Chip Cookies

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4.4 from 5 reviews

  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 cookies 1x




  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Whisk together oat flour, sugar, baking soda, cinnamon and salt in a large bowl. Add in tahini and egg, and fold until mixture becomes a dough. Then fold in chocolate chips.
  3. Cover and place in the fridge for 30 minutes.
  4. Use a cookie scoop to form 12 round balls and place on a baking sheet evenly throughout. Bake for 12 minutes. When you remove the cookies from the oven, immediately sprinkle flake salt on top. And if you want to get a perfectly round cookie, turn a large glass upside down to cover the cookie then lightly swirl around the glass to make the cookie perfectly round! Let cookies cool for 5 minutes before transferring to a cooling rack.

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PaleOMG GF Oat Flour Tahini Chocolate Chip Cookies

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PaleOMG GF Oat Flour Tahini Chocolate Chip Cookies


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  1. Carrie says:

    I accidentally used maple syrup instead of maple sugar. So, I added a cup of quick oats to make up for the extra moisture from the syrup. They still turned out great! Everyone in my large family loved them.

    Thank you for the recipe. I love your blog!