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Home » Tahini Breakfast Cookies

Tahini Breakfast Cookies

July 7, 2021 By Diane Smith 12 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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I find breakfast is one of those meals that’s easy to eat plant-based, but sometimes I can get into a rut. I love smoothies and oatmeal and that’s regularly what I eat. Veggie Tofu Scramble or Chickpea Flour Omelets are great choices, as well, and now we have these Tahini Breakfast Cookies.

Tahini Breakfast Cookies

Breakfast cookies are a little different than dessert cookies because they’re denser and are more filling. They’ll actually help you stay full from the morning until lunch. The recipe includes a ripe banana and healthy flaxseeds and chia seeds.

Tahini Breakfast Cookies

The fun thing about these cookies is that you can mix up the ingredients to your liking. If you happen to have pumpkin seeds, you could use those. Or you could use sliced almonds. You can also add dried fruit, but most dried fruit has added oil so I’d recommend against that.

If you don’t have cacao nibs, you can use mini vegan chocolate chips like in these photos.

Tahini Breakfast Cookies

These Tahini Breakfast Cookies are almost like having a complete bowl of oatmeal with nuts and berries in a cookie!

Since we eat very little or no added oils or even vegan butter on a whole-food, plant-based diet a nut or seed butter can take the place of added oils. That’s a good choice for this recipe, but we don’t want to overdo nut and seed butter either.

So for this recipe, I’ve used just two tablespoons of tahini which does the trick.

How to Make Tahini Breakfast Cookies

Tahini Breakfast Cookies

These tahini breakfast cookies are very easy to pull together. You can use oat flour instead of old-fashioned oats, but we want to keep a few bits of oats so the whole oats are better for this recipe. A quick blend of the old-fashioned oats and you’ll have just the right consistency.

Then, just add the rest of the ingredients to a large bowl and mix them the best you can with a spoon to start. You may need to use your hands to pull them together because they don’t have a lot of liquid.

Once the ingredients are well mixed, use a large spoon equal to about 2 tablespoons to scoop out the batter and shape it into a ball. Place them all on the parchment paper. Then use either your hand or the back of a fork to smash them down. They don’t have any leavening so they won’t raise or spread but will stay the shape you make them.

I’d love to hear your feedback for these Tahini Breakfast Cookies in the comments below! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Tahini Breakfast Cookies
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3.96 from 22 votes
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Tahini Breakfast Cookies

A hearty, nutritious oat breakfast cookie with a hint of tahini and maple syrup.
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Servings: 16 cookies
US Customary - Metric

Equipment

  • High-Speed Blender
  • Baking Sheet
  • Stainless Steel Mixing Bowl

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cup almond flour
  • 1 medium ripe banana
  • 5 tbsp maple syrup
  • 2 tbsp tahini (toasted, hulled ground sesame seeds)
  • 1 1/2 tbsp ground flax seeds
  • 1 1/2 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • 1/3 cup walnuts or mixed nuts
  • 1/2 cup cacao nibs optional
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Instructions

  • Preheat oven to 325°F and line a baking sheet with parchment paper.
  • Blend the rolled oats in a blender for a few seconds leaving bits of larger oats.
  • Mix all of the ingredients in a large bowl.
  • Roll 2 tablespoons of batter in a ball and place on the parchment paper.
  • Flatten all the cookies with your hand or a fork in 2 directions.
  • Bake for 12-15 minutes. Cool before eating.

Notes

*Keep in mind that these cookies are dense and hearty.
*You can use mini vegan chocolate chips if you prefer over nibs. They'll contain more sugar and fat.

Nutrition

Nutrition Facts
Tahini Breakfast Cookies
Serving Size
 
1 Cookie
Amount per Serving
Calories
117
% Daily Value*
Fat
 
3.8
g
6
%
Saturated Fat
 
0.5
g
3
%
Cholesterol
 
0
mg
0
%
Sodium
 
1.8
mg
0
%
Carbohydrates
 
16.4
g
5
%
Fiber
 
2.5
g
10
%
Sugar
 
4.4
g
5
%
Protein
 
3.4
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Gary

    July 18, 2022 at 2:11 pm

    How many cookies does this recipe make? I don’t see it listed anywhere. Thank you.

    Reply
    • Diane Smith

      July 18, 2022 at 3:55 pm

      The recipe makes 16 cookies.

      Reply
  2. Gary

    July 18, 2022 at 2:21 pm

    In reference to Tahini, do I use raw/or roasted…or hulled or unhulled Tahini when making the Tahini Breakfast Cookies? Thank you.

    Reply
    • Diane Smith

      July 18, 2022 at 4:05 pm

      Hi, I use roasted tahini. The labels on the brands I’ve used don’t say if they’re hulled or unhulled but I see references to unhulled sesame seeds as being a little more bitter than unhulled so I would recommend using the hulled version. I’ll add this to the recipe to make it clearer. Thanks for your question.

      Reply
    • Elyse

      March 8, 2024 at 6:20 pm

      What do you recommend in place of the flax seeds and chia seeds? Are they added as a binder or for nutritional benefits? We can’t tolerate either of those ingredients so I’m trying to figure out if they are important functionally or if they can just be omitted. Thanks.

      Reply
      • Diane Smith

        March 11, 2024 at 3:16 pm

        I haven’t tried this recipe without the flax or chia seeds but I think it probably won’t make much different if you leave them out. They do add moisture and flax is often used as an egg replacement, but banana can be used for this, as well. Since the recipe already has banana I think you’re good to go with the flax. Replacing the chia seeds with hemp seeds might work.

        Reply
  3. Bujji

    May 28, 2023 at 11:07 am

    5 stars
    Just made them. Very tasty!! Thank you.

    Reply
    • Diane Smith

      May 28, 2023 at 11:41 am

      Glad you enjoyed them! 🙂

      Reply
  4. susan amrita

    August 19, 2023 at 3:24 pm

    Is there a substitute for almond flour?

    Reply
    • Diane Smith

      August 20, 2023 at 10:11 am

      I think that any other flour would work, but I haven’t tried any other so can’t say for sure. The texture may change or the batter may be drier. Let us know if you try it.

      Reply
  5. Angela

    August 28, 2023 at 1:16 pm

    5 stars
    Delicious! The mix was a little dry and it was too late to decrease the amount of Oatmeal so I added a couple tablespoons of unsweetened applesauce. Thank you!

    Reply
    • Diane Smith

      August 29, 2023 at 3:46 am

      Thanks for the tip, Angela. I may need to try the recipe again to see if it needs more moisture.

      Reply
3.96 from 22 votes (20 ratings without comment)

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