Description
Soft, chewy, and packed with seeds, these Tahini Breakfast Cookies are the ultimate healthy make-ahead breakfast or snack! Customizable, naturally sweetened, and ready in under 30 minutes.
Ingredients
Scale
- 150 g (1+1/2 cup) cups rolled oats
- 125 g (1 cup) mixed seeds I like a mixture of pumpkin, sunflower, poppy & sesame seeds
- 3 tbsp chia seeds
- 100 g (1/2 cup) chopped dates
- 1 tsp cinnamon
- ½ tsp baking powder
- Pinch salt
- 125 g (3/8 cup) honey / maple syrup
- 75 g (1/3 cup) tahini
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 egg / flax egg
Instructions
- Preheat the oven to 160°c fan/180°c/350°f and line a baking tray with parchment paper.
- Blitz 50g (½ cup) of the oats in a high speed food processor to a flour.
- Mix the oat flour, rolled oats, seeds, chia seeds, dates, cinnamon, baking powder and salt together in a large bowl.
- In a smaller bowl mix together the honey/maple syrup, tahini, coconut oil, vanilla and egg until combined. Pour the wet ingredients into the dry ingredients and mix everything together well.
- Use an ice cream scoop or spoon to scoop 12 balls of the mixture onto the lined baking tray. Using your fingertips, lightly flatten each one into a 1/2 inch thickness.
- Bake the cookies in the oven for 15-18 minutes or until golden brown. Transfer the cookies to a cooling rack and allow them to cool completely before storing in an airtight container.
Notes
For vegan cookies, use a flax egg and maple syrup.
Swap dates for raisins, cranberries, or chopped apricots if desired.
Use certified gluten-free oats to make the recipe gluten-free.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Add dark chocolate chips, coconut, or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: European, Lebanese
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Protein: 5g