I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’m a tough sell when it comes to sugar substitutes. They used to be part of my everyday routine, but when I stopped drinking diet soda at age 24, it was like my sweet tooth fell out—and I didn’t miss it one bit. I also realized that I felt a lot better without the steady stream of pink, yellow, and blue packets in my coffee and yogurt, not to mention all the artificially sweetened fro-yo and other crap I used to eat on the regular. I definitely fell into that trap when I was younger of thinking that just because something was sugar-free, it was a “good” option, even if it was still processed junk that wasn’t doing my body any favors in terms of legit nourishment.

The experience of losing my taste for sweet foods made me realize maybe there really was something to the idea that sugar substitutes train our taste buds to expect a high level of sweetness. Kind of freaky! All that said, there is a time and place where a sweet treat can be part of a celebration or event.

Even though I encourage the people I work with not to rely on sugar substitutes and instead, to address the underlying craving for sweet foods, I know that for some people who need to cut their sugar intake fast or who just aren’t quite ready to make that change and step down their intake of sweet stuff, it’s helpful to have alternate choices. To help guide someone in choosing the best option to suit their needs, it’s good for me to know what’s out there.

Today I’m teaming up with the Recipe ReDux and SPLENDA® Naturals Sugar & Stevia Blend to share a recipe that’s perfect for a celebration, whether it’s a back-to-school party or a “Summer’s Not Over” BBQ. Or, you know, any time you want tasty cookies that are a step above your usual chocolate chip.

Salted Dark Chocolate Chip Tahini Cookies

While it’s not something I would usually use it my day-to-day life, I was intrigued by the SPLENDA® Naturals Sugar & Stevia Blend as a less processed alternative—and with the idea that you can use half the amount you’d normally use if you were using straight sugar. Yes, this may be due to the fact that stevia is a more concentrated level of sweetness, but for someone looking to start gradually stepping down their sugar intake, this could be a good fit. I also was curious to see how it worked in baked goods in terms of texture and flavor. Because sugar has functions beyond just flavor (texture, for example), some things work and some things don’t when you substitute something else.

I’ve made these tahini cookies a few times before using regular sugar, coconut sugar, and honey, so I was curious to see how the sugar & stevia blend would work. I like to use a blend a white and whole wheat flour to lend a richer taste and texture that complements the warm, nutty taste of the tahini and the notes of sea salt and dark chocolate—a step up from your typical chocolate chip cookie, for sure!

I was really pleased with how these came out and even brought them to a pool party the next day. I hope you love these.

Salted Dark Chocolate Tahini Cookies

Makes 24 Cookies


  • 1/3 cup tahini
  • 1 egg, beaten
  • 1/2 cup SPLENDA® Naturals Sugar & Stevia Blend
  • 1/2 cup butter or coconut oil, melted
  • 2 teaspoons vanilla extract
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • Pinch of sea salt
  • ⅓ cup dark chocolate chunks


  1. Using an electric hand mixer (or a standing mixer, if you have one) beat the, tahini, egg, sugar, butter, and vanilla until creamy, about 3-4 minutes on medium speed.
  2. Add your flour, baking soda, baking powder, cinnamon and salt at low speed until just combined. Fold in the chocolate.
  3. Refrigerate dough for at least 8-9 hours or overnight.
  4. When you’re ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat like Silpat. Use a spoon to form the dough into 24 balls, spaced at least 2 inches apart so they don’t spread into each other when they bake.
  5. Lightly press down dough balls with the back of the spoon. Bake for 8-10 minutes until just barely golden brown around the edges. As they come out of the oven, sprinkle with a little more sea salt if desired.
  6. Let cool at least 30 minutes on a rack.

What’s your favorite cookie? Do you use sugar substitutes? 

Salted Dark Chocolate Chip Tahini Cookies with SPLENDA Naturals

The Recipe ReDux is a monthly recipe challenge founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.



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