These Oat and Tahini Breakfast Cookies are a nutritious and delicious way to start your day. They’re packed with healthy ingredients like oats, tahini, nuts, and seeds, making them a perfect on-the-go breakfast or snack.
Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup tahini
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (such as almonds, walnuts, or pecans)
- 1/4 cup mixed seeds (such as pumpkin seeds, sunflower seeds, or flaxseeds)
- 1/4 cup raisins or dried cranberries
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
- In another bowl, mix together the tahini, honey or maple syrup, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped nuts, mixed seeds, and raisins or dried cranberries.
- Using a spoon or cookie scoop, drop dollops of the dough onto the prepared baking sheet. Flatten each dollop slightly as these cookies won’t spread much.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the Oat and Tahini Breakfast Cookies in an airtight container.
Nutrition Facts (per serving)
- Calories: 150-170
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
Prep and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
Servings
- Serves: 12-15 cookies
These Oat and Tahini Breakfast Cookies are not only tasty but also packed with nutrients. They offer a great balance of whole grains, healthy fats, and proteins to kickstart your day. Enjoy them with a cup of coffee or tea for a satisfying and wholesome breakfast!
