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Chocolate Chip Protein Cookies

Teri-Ann Carty — Wed, 29 Apr 2026 08:00:50 +0000

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Chocolate Chip Protein Cookies

Created by: Teri-Ann Carty

These high-protein cookies are soft, chocolatey, naturally sweetened with banana, and designed to be a small batch recipe that's ideal for when you want something sweet without overdoing it. This healthy protein cookies recipe is gluten free, refined sugar free, and made with simple ingredients like tahini and protein powder.

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Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

If you thought chocolate chip cookies could only be decadent, indulgent and never healthy, I’m sorry to tell you, but you were wrong! This is the recipe you need when you have a sweet tooth but want to hit your protein goals. I’m so excited for you to try this recipe because who doesn’t love a small batch recipe that’s also gluten free, refined sugar free, high protein but still delicious and crave worthy?!

I’ve been feeling the need to simplify lately.

Life has been challenging in my world, and nothing soothes me like baking. I find the whole thing so meditative, but because menopause is such a jerk, it’s not so delicately pushed me in the direction of baking healthier. Sugar is just not my friend anymore, and to be fair, it probably never was. Whenever I have sugar, I feel it almost immediately. I feel lethargic, bloated and agitated. Not fun. So in order to keep all systems going, I have simplified my baking. Bananas are super sweet, high in fibre and the perfect sugar substitute. These cookies are so delicious, and I pinky promise, you won’t feel like you’re eating protein powder.

Small Batch Chocolate Chip Protein Cookies!

These high protein cookies are soft, rich, and deeply satisfying, yet made with ingredients that support your body instead of working against it. They’re exactly what my body has been asking for, and likely many of yours. What I love the most is that I designed this recipe to be small batch, not because I live alone, and not because I don’t have self control, but because it helps me enjoy fresh cookies whenever the heck I want! Of course, if you are feeding a crowd, you can increase the amounts of this recipe with ease, and everything will be just as delicious, but small batch recipes are really a great way to curb the craving without having to go all the way (also, if you don’t have self control, it’s ideal!!).

Why You Should Make Cookie Dough with Protein Powder

Look, I know that a whole bunch of you are going to come for me because you detest protein powder, but my real question is WHY?! Protein powder is a gift from the gods (or Bontainca!) I’m not kidding, it’s perfect for so many scenarios. Protein powder has come such a long way from what it used to be; for example, Botanica is just not grainy. It’s one of those melt-in-your-mouth types of protein powder.

Also, adding protein powder to cookie dough does more than just boost protein; it changes the entire function of the recipe. It creates structure, adds richness, and often can make a cookie gluten free without any additional effort or mixing of flours. If you’ve ever wondered how to make cookies from protein powder that actually taste good, this recipe is your answer. The key is balance. When paired with ingredients like banana and tahini, the protein powder blends seamlessly into the dough, creating a soft, cohesive texture. I promise you it doesn’t feel or taste like you’re eating protein powder (even though I wouldn’t mind, Botanica is truly delicious). The protein powder that you use really does make a difference. Some of them out there are just plain and simple NOT made for baking.

Small Batch Chocolate Chip Protein Cookies Ingredients

These cookies only take a handful of ingredients to make, selected mindfully for a simple, delicious and easy high protein cookie to bake! Here is what you will need, along with a few substitution options and products that I love.

Banana: Easily one of my favourite ingredients when I want something sweet without any refined sugar. Bananas add moisture, sweetness, and fiber while helping bind all the dry ingredients together.
Tahini: Adds richness and healthy fats while assisting the banana to bind the dough together. A runny tahini works best here; it’s what creates that soft, almost fudgy texture in these small batch chocolate chip cookies. I’ve tried my fair share of tahinis, and this is the tahini that I love the most; it’s so delicious and so runny that it actually pours straight from the bottle.
Vanilla: An essential flavour booster; vanilla adds a sweet flavour while balancing out the taste of all the other ingredients.
Botanica Vanilla Protein Powder: This is the protein backbone of these protein cookies and, quite frankly, the backbone to many of my high protein recipes. Botanica’s blend is smooth, lightly sweet, and made with high-quality ingredients. It integrates beautifully into the dough, making these some of the best protein cookies without any of that chalky texture.
Hemp Seeds: Provide texture, healthy fats, and additional protein, making these protein chocolate chip cookies more nutrient-dense.
Dark Chocolate: Creates pockets of richness throughout the cookies. It melts slightly as the cookies bake, giving you that classic chocolate chip cookie experience.
Smoked Sea Salt: A sprinkle of smoked sea salt enhances the sweetness and adds depth. It’s a small detail that makes a big difference.

What is the Best Protein Powder for Protein Cookies?

The best protein powder for baking is one that blends smoothly and has a balanced flavour without taking over the whole recipe. For these cookies, I went with Botanica because it’s my go to for baking, always! Being able to use a plant based protein powder as the flour for these cookies is next level, and I wouldn’t trust any other brand. It integrates into the dough without becoming dry or grainy. Want to use a protein powder you already have? Make sure it’s not too sweet, and if flavoured, go with vanilla.

How to Make Gluten Free Chocolate Chip Protein Cookies

These cookies come together quickly and are ready in minutes! Grab your ingredients and let’s get baking.

Preheat & Mash the Banana

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures the cookies don’t stick and bake evenly. In a bowl, mash the banana until smooth. You’re looking for a soft, almost creamy consistency with minimal lumps.

Mix the Wet Ingredients

Add the tahini and stir until fully combined. You’ll notice the mixture becoming thick and glossy. Stir in the vanilla to enhance the flavour.

Add the Dry Ingredients

Mix in the protein powder and hemp seeds. As you stir, the mixture will thicken into a soft dough. This is where the structure of your gluten free cookies begins to form. Add most of the chopped chocolate and gently fold it into the dough. Save a little for topping.

Shape the Cookies

Using an ice cream scoop, portion the dough into five cookies. Use a spatula to gently shape and flatten them slightly since they won’t spread much on their own when baking.

Bake Until Set

Place the cookies in the oven and bake for about 15 minutes. You’ll know they’re ready when the edges look set, and the tops appear slightly firm. Remove from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up while keeping the centers soft.

Pro Tips for Perfect Protein Cookies

For the best texture, always use a ripe banana. It should be soft and fragrant, as this provides the natural sweetness needed for the recipe.
Choose a runny tahini. Thick or stiff tahini can make the dough too dense and affect the final texture.
Do not overbake; these cookies can dry out quickly, so keep an eye on them and remove them as soon as the edges are set.

Chocolate Chip Protein Cookies FAQ

Can I make these cookies dairy-free? Yes, this recipe is already dairy free, so long as you choose dark chocolate without any dairy in it and use a plant based protein powder.

Does it matter what type of chocolate is used? Not at all. You can use chopped chocolate or chips. Semi sweet chocolate works well if you prefer a slightly sweeter cookie.

Did You Make This Recipe?

If you tried these high protein cookies, I would love to hear what you think. Leave a rating and review below!

Other High Protein Snacks to Try Next:

Craving more protein snacks? Try these recipes next:

High Protein Strawberry Cheesecake

High Protein Almond Banana Muffins

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Cool Time 5

Total Time 25

Servings cookies

Calories 295kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
spatula
oven

Ingredients

1 ripe banana mashed
½ cup tahini the runnier the better
½ tsp vanilla extract
¼ cup Botanica Vanilla Protein Powder
¼ cup hemp seeds
¼ cup dark chocolate chopped
pinch smoked sea salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Mash banana in a bowl.
Stir in tahini until combined.
Mix in vanilla.
Add protein powder and hemp seeds until fully combined.
Fold in almost all of the chopped chocolate.
Use an ice cream scoop to measure out 5 cookies. Use a silicone spatula to spread and shape the cookies.
Top with remaining chocolate and smoked sea salt.
Bake for 15 minutes.
Let the cookies cool on the baking sheet for 5 minutes. Enjoy!!

Video

Notes

You can use any nut or seed butter you want, but I recommend a runny brand. Stiff nut or seed butters will change the cookie's texture.
You can use chocolate chips if you prefer.
A whey protein would work great too!

Nutrition

The post Chocolate Chip Protein Cookies appeared first on Teri-Ann Carty.

Super Seed Cookies

Teri-Ann Carty — Sat, 21 Feb 2026 09:00:53 +0000

Home » cookies

Super Seed Cookies

Created by: Teri-Ann Carty

I’ve finally cracked the code on a "sugar-free" treat that doesn't suck! These Super Seed Cookies are crunchy, decadent, and the ultimate snack for those who want a treat but don't want the sugar crash. They’re nut free, refined sugar free, flourless, and instantly fancy with a little chocolate drizzle.

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The Crunch That Saved My Morning (and My Sanity)

I’ve been living on my grain-free granola lately, and while it’s been a total solace during some pretty chaotic mornings, it got me thinking. I wanted that same seedy crunch, but in a handheld, grab-and-go form. If you know me, you know I LOVE desserts, and healthy desserts are by far my favourite. Let’s be real, sometimes when you read a cookie is grain free, high fibre, doesn’t have refined sugar, is egg free and dairy free you’d probably think to yourself, “what’s the point?” and to that I’d say, try this recipe!

I’m just slightly obsessed with anything crunchy (this granola obsession didn’t find me, I found it!) and if a cookie is crunchy, even better. I buy most of my pantry staples in bulk, which means I always have a ton of pumpkin and sunflower seeds, and I almost always have a too ripe banana on hand, so this recipe was born!

Why Refined Sugar Free?

Like many of us in this community, I myself am navigating the choppy waters of peri-menopause, and I’ll be the first to tell you: it’s been beyond challenging. I’m thankfully on HRT now and finally feel like I have a handle on my blood sugar, but getting here? It sucked. There’s no other way to say it.

Transitioning to a lifestyle that’s lower in sugar wasn’t exactly “fun”, but now that I’m on the other side, I can’t imagine going back. These seed cookies are the result of that shift; they’re crunchy, satisfying on every level, and instantly fancy once you add that chocolate drizzle. I don’t know a single soul who wouldn’t want one of these tucked into their bag for a mid-afternoon pick-me-up. Oh, and some bonus points: they are nut free, which means you can confidently send the kiddos to school with them. Let’s bake!

What Exactly is a Seed Cookie?

If you’re used to traditional, cakey treats, let me introduce you to something you’ve probably never had before. A super seed cookie is a powerhouse of texture. Unlike store-bought cookies that often rely on processed flours and gums, these are built entirely from whole foods. Think of them as the more sophisticated, travel-friendly cousin of your favourite granola. By using a “base” of seeds instead of flour, we’re creating gluten free healthy cookies, no flour required.

Ingredients for These Healthy Seed Cookies

I’m a freak for a well-stocked pantry, and this healthy cookies recipe proves why. Every single ingredient here has a job to do, no fillers, no fluff.

Sunflower Seeds: These provide the bulk and a beautiful, nutty earthiness without actually using nuts.
Pumpkin Seeds: High in magnesium (which we need during hormone shifts!), these add a gorgeous green hue and a serious crunch.
Hemp Seeds: They add a boost of plant based protein and healthy fats to help balance the natural sugars in the banana.
Ripe Banana: This is our binder and our sweetener. By using a mashed banana, we keep these gluten-free, sugar-free cookies full of fibre. I’m a fan of bananas, and that’s probably NOT going to change. They are a quick and easy sweetener, BUT I know that some of you loathe them. Use whatever sweetener you prefer!
Cinnamon & Vanilla: These are the “scent-memory” ingredients. They trick your brain into thinking the cookie is much sweeter than it actually is.
Pinch of Salt: Because even a sweet treat needs balance. This helps all the flavours shine and is especially complementary to the optional chocolate drizzle.

Why You’ll Fall in Love With These Cookies

I posted a poll recently asking if I should keep these plain or drizzle them with chocolate. Clearly, chocolate won (because you guys have excellent taste), but the beauty of these multi seed cookies is their versatility! They are the best seed cookies for anyone tired of feeling sluggish after a snack. Because they are packed with fibre and healthy fats, they actually satisfy your hunger. Plus, they are easy, healthy cookies with few ingredients; you probably have everything in your kitchen right now.

How to Make the Best Healthy Cookies

Making these cookies is easy and quick! Grab your ingredients and let’s get into it:

Mash the bananas

Start by mashing your banana in a medium bowl. You want it smooth, no big chunks! Think of it as the “glue” that will hold all your seeds together.

Mix ingredients

Throw your sunflower, pumpkin, and hemp seeds along with the cinnamon, vanilla, and salt into a bowl and mix thoroughly. You want every single seed to be glistening and coated in that banana mixture.

Shape your cookies

Here is my pro-tip for making them look a little less homemade: Use a 2.6″ cookie cutter. Use an ice cream scoop to drop a mound of the mixture onto your parchment-lined sheet, place the cutter over the mound, and use the back of a spoon to press it flat into a perfect circle.

Bake

Slide them into a 350°F preheated oven. You aren’t looking for a massive colour change, but you’ll start to smell the toasted seeds and vanilla before they are done. Look for the edges to turn a soft, golden brown.

Let them rest!

This is the hard part. Let them sit on the sheet for 5–7 minutes. They need this time to “set” and get that signature crunch. If you move them too soon, they might crumble, and we don’t want that! Once they are totally cooled, you can add the optional chocolate drizzle and flaky sea salt.

Troubleshooting & Pro-Tips

“My cookies are falling apart!” This usually happens if the banana wasn’t ripe enough or if the cookies didn’t cool long enough. A very spotty, brown banana provides the best “stick.”
The Chocolate Drizzle: If you’re going for the chocolate win, melt your dark chocolate chips and use a spoon to zigzag across the cooled cookies. Do not skip the flaky Maldon salt! It’s a non-negotiable for that gourmet finish.
Storage: Because these are made with fresh fruit (the banana), they don’t like sitting on the counter for days. Store them in an airtight container in the fridge for a week, or keep them in the freezer.

Dietary Adaptations: Make It Yours

While this is a gluten free nut free cookies dream, I know everyone’s palate is different.

For the Banana-Hater: If you absolutely loathe bananas, you can swap the banana for 2–3 tablespoons of maple syrup or honey. The texture will be a bit more like a “lace cookie” that’s thinner and very crisp. You may also need to adjust the baking time slightly.
Umami Bomb: Want to get adventurous? Add a teaspoon of miso paste to the mashed banana. It adds a salty, savoury depth that is honestly amazing.
Seed Swap: Feel free to use sesame seeds or even a few poppy seeds if you have them on hand. Just keep the total seed ratio the same.

Healthy Seed Cookies FAQ

Can I make these without a cookie cutter? Of course, the cutter just makes them more uniform in shape. The most important part is that you’re using roughly the same amount of mixture per cookie, so you have uniform baking time. You can just use a spoon to flatten the mounds into discs.

Are these okay for a blood-sugar-friendly diet? Yes! Because we are using the whole fibre of the banana and a massive amount of fats/protein from the seeds, the glucose spike is much lower than that of a traditional cookie.

Did you make these cookies?

Don’t forget to tag me on Instagram if you make these!! Try these delicious recipes next:

Grain Free Miso Maple Granola

Black Sesame Bark

Nut Free Tahini Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Super Seed Cookies (refined sugar free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cool Time 10

Total Time 40

Servings cookies

Calories 137kcal

Author Teri-Ann Carty

Equipment

oven, ice cream scoop, parchment paper, 2.6" cookie cutter

Ingredients

1 cup sunflower seeds
1 cup pumpkin seeds
¼ cup hemp seeds
1 ripe banana
¼ tsp cinnamon
½ tsp vanilla
pinch salt

Optional Topping

¼ cup dark chocolate chips melted
maldon salt

US Customary - Metric

Instructions

Preheat oven to 350. Line. cookie sheet with parchment paper.
Mash banana in a bowl until no lumps remain.
Add remaining ingredients and mix thoroughly to combine.
Use an ice cream scoop to measure out cookies.
Place the cookie cutter over the mounds, and use a spoon to press them flat. Carefully remove the cutter and continue until all cookies are shaped.
Bake for 15-20 minutes until lightly golden brown.
Let the cookies rest for 5 -7 minutes on the sheet before transferring to a wire rack to cool completely.
If you are topping with chocolate, melt the chocolate in the oven until smooth. Place cooled cookies back on the parchment lined sheet and use a spoon to drizzle the top of the cookies. Sprinkle with flaky salt.
Place in the fridge or a cool place to allow the chocolate to harden.
Best stored in the fridge or freezer.

Notes

If you hate bananas, sweeten the cookies with 2-3 tbsp maple syrup instead.
If you want to add umami, add a tsp of miso.

Nutrition

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Gingerbread Sandwich Cookies

Teri-Ann Carty — Tue, 23 Dec 2025 09:00:46 +0000

Home » cookies

Gingerbread Sandwich Cookies

Created by: Teri-Ann Carty

These Gingerbread Sandwich Cookies are soft, chewy, warmly spiced, and filled with a creamy cream cheese frosting. Easy to make and perfect for holiday baking, they’re a cozy upgrade to classic gingerbread cookies and a beautiful addition to any Christmas cookie spread!

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Gingerbread Sandwich Cookies (Soft, Chewy & Creamy)

I’m not sure about you, but having the right gingerbread cookie at Christmas time is very important to me! I’ve been baking my weight in cookies this year and have really been into gingerbread, like more than ever. I’m not sure why, but I’m not going to question it! My being obsessed with something usually ends up in a baking (or cooking) spree, and you all reap the rewards of a very exciting recipe.

These Gingerbread Sandwich Cookies are no exception, and my goodness, are they ever delicious. Gingerbread has a warmth and coziness to it that can’t be matched. I love a gingerbread snap, but my preference is a soft gingerbread. Now, take that soft gingerbread and fill it with cream cheese frosting and put another cookie on top; that’s what I am talking about!

These cookies are 100% amazing on their own, but it’s the holidays, so STUFF THAT COOKIE! If classic gingerbread cookies are your comfort zone, consider this the next step that you just need to take. They are still warmly spiced, deeply flavoured with molasses, and wonderfully soft, but the creamy centre takes them straight into holiday cookie territory.

Gingerbread Sandwich Cookie Recipe Ingredients

These gingerbread sandwich cookies use classic pantry staples and a few thoughtful details that ensure soft, chewy results every time. Here’s what you’ll need:

Butter: Softened butter creates a tender cookie with rich flavour.
White sugar: Adds crisp edges and balances the molasses.
Brown sugar: Contributes moisture, essential chew and a warm caramel undertone.
Molasses: Necessary for deep gingerbread flavour and softness.
Vanilla: Rounds out the spices and enhances all the flavours.
Egg: Helps bind the dough and adds structure.
Flour: Forms the base of the cookie dough. This is the flour I’ve been baking with all season.
Baking soda: Gives the cookies lift and softness.
Gingerbread spice: The heart of the recipe, warm, aromatic, and festive. If you want the recipe for my mix, click here.
Salt: Balances sweetness and enhances flavour.

Cream Cheese Filling

Cream cheese: Soft, tangy, and perfectly creamy at room temperature.
Butter: Adds richness and structure to the filling.
Icing sugar: Sweetens and stabilizes the frosting.
Salt: A small amount makes all the difference.

What You’ll Need to Make These Cookies

How To Make Gingerbread Sandwich Cookies From Scratch

These easy gingerbread sandwich cookies come together quickly and easily.

Mix Your Cookie Dough

Start by creaming the butter and sugars until smooth and fully combined. Add the molasses, vanilla, and egg, and mix again until glossy and cohesive. In a separate bowl, combine the dry ingredients. Add them to the wet mixture and mix until no floury bits remain. The dough will feel slightly firm, and that’s exactly what you want for soft, chewy cookies.

Scoop and Bake the Gingerbread Cookies

Use a cookie scoop to portion the dough into even balls. Roll each ball briefly between your hands, then coat lightly in sugar before placing it onto a parchment-lined baking sheet. Bake until the cookies are just set, and the centres look baked through. Halfway through baking, remove the tray and firmly tap it against the counter; this creates those beautiful crackled tops we love on gingerbread cookies. Let the cookies rest briefly before transferring to a wire rack to cool completely.

Fill These Gingerbread Sandwich Cookies

To make the filling, cream the butter and cream cheese together until smooth and fluffy. Add the icing sugar and salt, then beat again until light and airy. Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto the flat side of one cookie, then gently top with another cookie to form a sandwich. Once assembled, refrigerate the cookies briefly to allow the cream cheese filling to set.

How Many Cookies Does This Recipe Make?

This recipe yields approximately 10 sandwich cookies. If you don’t plan on filling them with the cream cheese icing, you will naturally have more cookies. This recipe can easily be doubled or triple-batched if you’re looking to make more for a crowd or want to gift them for the holidays!

Making These Cookies in Advance and Storing Them

These gingerbread sandwich cookies can be made in stages and are an easy recipe to make ahead. The cookie dough can be prepared and refrigerated up to 24 hours in advance. The baked cookies can also be frozen unfilled. Once assembled, store the sandwich cookies in an airtight container in the refrigerator. They keep beautifully for several days and taste even better once the flavours have had time to meld. I highly recommend making these if you’re hosting Christmas dinner. They are super festive, can be made ahead and will have everyone around the table excited for dessert!

Why You’ll Love These Soft & Chewy Gingerbread Sandwich Cookies

These cookies are everything we want from holiday baking. They’re soft, chewy, warmly spiced, and layered with creamy frosting that makes them feel extra special. They look beautiful on a Christmas dessert table, and feel indulgent without being difficult to bake. They taste nostalgic and are perfect for this time of the year. If you’re looking for the best gingerbread sandwich cookies, these are truly the ones you should be making!

Tips for Making the Best Gingerbread Sandwich Cookies

Use room-temperature ingredients for the smoothest dough and frosting.
Don’t overbake; soft centres are key to a chewy cookie.
Let cookies cool completely before filling. This ensures you do not melt your icing.
Chill briefly after assembling for clean, neat sandwiches.
Skip the frosting if desired; the cookies are delicious on their own.

Soft Gingerbread Cookies FAQs

How do I keep gingerbread cookies soft? Molasses, brown sugar, and slightly underbaking ensure soft, chewy cookies.

Can I skip the cream cheese filling? Yes. These cookies are fantastic as classic gingerbread cookies without filling.

Can I freeze these sandwich cookies? Freeze the cookies unfilled for best results. Assemble after thawing.

Why does the dough feel firm? A firmer dough helps the cookies hold their shape and stay thick.

Did You Make These Cookies?

Don’t forget to leave a rating and review to let me know how you liked them! Here are some other delicious holiday cookies to bake next:

Kitchen Sink Cookies

Hazelnut Chocolate Cookies

Vegan Double Chocolate Macadamia Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gingerbread Sandwich Cookies

Course Dessert

Cuisine Canadian

Prep Time 20

Chill Time 1

Total Time 1 35

Servings cookies

Calories 466kcal

Author Teri-Ann Carty

Equipment

Ingredients

Cookie Ingredients

½ cup butter softened
¼ cup white sugar 2 tbsp more for rolling
½ cup brown sugar packed
¼ cup molasses
1 tsp vanilla
1 egg
2¼ cup flour
2 tsp baking soda
1 tbsp gingerbread spice
½ tsp salt

Cream Cheese Filling Ingredients

⅔ cup cream cheese room temperature
⅓ cup butter softened
1 cup icing sugar
¼ tsp salt

US Customary - Metric

Instructions

Place soft butter and sugars into a large bowl and cream together with an electric mixer or by hand until sugar has dissolved. Add molasses, vanilla and egg and cream again.
Add dry ingredients into a separate bowl and mix to combine.
Add dry to wet until no floury bits remain. The dough might seem tight but that's what you're looking for.
Use a cookie scoop to measure out 1" balls. Roll the balls in your hands. Place 2 tbsp white sugar in a small bowl and drop the ball in, coating all sides.
Place on a parchment lined cookie sheet. I fit 9 cookies on my sheet. Bake for about 9 minutes, remove from the oven and firmly bang the cookie sheet on a table. This will help the crinkled effect on top. Bake for remaining time until centre of the cookie looks baked.
Let the cookies rest for 2-3 minutes before transferring them to a wire rack to completely cool.
To make the icing cream, together butter and cream cheese with a hand mixer.
Add icing sugar and salt and beat until fluffy.
Add the cream cheese frosting to a piping bag fitted with a star tip.
Swirl cream cheese icing onto the bottom of a cookie and top with a second cookie.
I placed the sandwich cookies on a plate and placed them in the fridge to let the cream cheese filling set. Keep refrigerated in a cookie tin until ready to eat.

Notes

You can skip the cream cheese frosting altogether if you want to keep the recipe even easier. These cookies are amazing on their own!

Nutrition

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Hazelnut Chocolate Cookies

Teri-Ann Carty — Sat, 20 Dec 2025 09:00:18 +0000

Home » cookies

Hazelnut Chocolate Cookies

Created by: Teri-Ann Carty

These Hazelnut Chocolate Cookies are soft, nutty, and dipped in rich dark chocolate with a sprinkle of flaky salt. Made using hazelnut pulp from homemade hazelnut milk, they’re a beautiful no-waste bake that feels cozy, festive, and deeply satisfying. Perfect for holiday cookie boxes or quiet winter afternoons.

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Hazelnut Chocolate Cookies (A Cozy, No-Waste Holiday Favourite)

Santa Claus is coming to town, and he’s going to be VERY HAPPY with your choice of cookies and milk this year!! This brand new Hazelnut Chocolate Cookie recipe is going to be your new favourite. I had so much fun creating it using the discard from my newest nut milk recipe. I’ve always wanted to use up the discard from making milks, and I have to be brutally honest, I just didn’t have the patience until now. The Nama M1 Milk Maker honestly makes the milk discard so easy to handle, and it would be foolish of me not to use all that hazelnutty goodness! The best part? You can use the pulp right away for this recipe; no need to dry it out. The pulp makes these cookies tender and moist just the way we like them!

There’s something undeniably special about the combination of hazelnut and chocolate. It’s rich, nostalgic, and quietly luxurious. I don’t know why, but something about it feels both comforting and elegant. These Hazelnut Chocolate Cookies celebrate that pairing perfectly. They’re the kind of cookies you make during the holidays, not rushed, not complicated, but thoughtful and full of warmth. And, if you don’t have the Nama machine, don’t worry!! You can use bought hazelnut or almond flour, more on that below!

Chocolate Hazelnut Cookie Ingredients

These chocolate hazelnut cookies come together with pantry staples you likely already have. Here’s what you’ll need:

All-purpose flour: Provides structure while keeping the cookies tender. Use gluten free all purpose flour if necessary; this is the only ingredient you’ll have to swap out.
Hazelnut pulp: Soft, nutty, and lightly sweet, this adds moisture and a gentle hazelnut flavour while reducing food waste. If you don’t have hazelnut pulp, you can use almond flour or hazelnut flour and add 1-2 tbsp of hazelnut milk to the dough for the moisture you’d be missing from the pulp.
Baking soda: Helps the cookies spread slightly and bake evenly.
Salt: Balances sweetness and enhances the chocolate.
Butter: Adds richness and creates a soft, melt-in-your-mouth texture. Salted or unsalted will both work; personally, I’m a salted fan
Sugar: Sweetens the dough without overpowering the hazelnuts.
Egg: Binds the dough and adds tenderness.
Vanilla: Rounds out the flavours with warmth.
Dark chocolate: Melted and used for dipping, giving the cookies a rich, glossy finish.
Chopped hazelnuts: Add crunch and reinforce the hazelnut flavour.
Flaky salt: The final touch that brings everything into balance.

How to Make Hazelnut Chocolate Chip Cookies

These easy hazelnut chocolate cookies come together with minimal effort and a short rest for the best texture. Follow these easy steps and have the cookies of your dreams in no time!

Make the Cookie Dough

In a medium bowl, whisk together the flour, hazelnut pulp, baking soda, and salt. In a separate bowl, cream the butter and sugar until pale and smooth. Add the egg and vanilla and beat until light and fluffy.

Chill the Dough

Add the dry ingredients to the wet and mix until a soft dough forms. Cover the bowl and refrigerate the dough for about one hour. This rest time helps the cookies hold their shape and allows the flavours to develop.

Bake the Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into small balls, roll gently between your hands, and lightly flatten. Bake until the edges are just beginning to turn golden.

Dip and Finish

Allow the cookies to cool completely. Dip half of each cookie into melted dark chocolate, sprinkle with chopped hazelnuts and flaky salt, and let the chocolate set before serving. Once the cookies have been dipped in chocolate and hazelnuts and salt added, I put them in a cold place in my house to let the chocolate harden. They turned out stunning!

Why I Love Baking with Hazelnuts

Hazelnuts have a warmth and depth that feels especially suited to winter baking. I don’t know why I associate them with winter, but they just fit the holiday cookie vibe perfectly. They’re naturally sweet, slightly buttery, and pair effortlessly with chocolate. I also love that I was able to use the hazelnut two ways, once with the homemade nut milk, and then I was able to utilize the pulp to create the perfect no-waste cookie.

How to Customize These Irresistible Chocolate Hazelnut Cookies

I made these cookies with and without the chocolate, and to be honest, they are wonderful plain too! I only added 1/4 cup of sugar to the dough, so it helps keep our sugar in check as well. These cookies are easy to adapt based on what you have on hand or how you want them to feel. You can swap the hazelnut pulp for hazelnut flour or almond flour if needed. Use milk chocolate or white chocolate instead of dark chocolate for a sweeter finish. For a holiday touch, a pinch of cinnamon or espresso powder adds warmth and depth!

Why You’ll Love These Chocolate Hazelnut Cookies

These are the kind of cookies that feel thoughtful and comforting all at once. They’re soft, tender, and gently nutty, with rich chocolate and just enough sweetness. The dipped chocolate adds elegance, while the hazelnut pulp gives them heart. They’re perfect for holiday cookie boxes, cozy afternoons, or gifting to someone who appreciates food made with care. And knowing they make use of an ingredient that might otherwise be discarded makes them even more satisfying to bake!

Tips for Making the Perfect Cookies

Use room-temperature butter for smooth creaming.
Chill the dough so the cookies hold their shape.
Don’t overbake; remove them once the edges are just golden.
Let cookies cool completely before dipping in chocolate.
Use good-quality dark chocolate for the best flavour.

Chocolate Hazelnut Cookies FAQ

Can I freeze these cookies? Yes, you can freeze the baked cookies or the unbaked dough balls. Freeze dough balls on a tray, then store in a sealed container and bake from frozen with a few extra minutes added.

Can I make these without hazelnut pulp? Absolutely. Hazelnut flour or almond flour works well as a substitute.

Do these cookies spread a lot? They spread gently. Chilling the dough helps keep it thick and tender.

Did You Make This Recipe?

Don’t forget to leave a rating and review below, and let me know how you liked these cookies! And if you need more cookie inspiration, check out these recipes next:

The 18 Best Gluten-Free Christmas Cookies

Kitchen Sink Cookies

Oatmeal Butterscotch Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Hazelnut Cookies

Course Dessert

Cuisine Canadian

Prep Time 20

Cook Time 15

Chill Time 1

Total Time 1 35

Servings cookies

Calories 249kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup all purpose flour
1 cup hazelnut pulp discard from the milk
½ tsp baking soda
¼ tsp salt
½ cup butter room temperature
¼ cup sugar
1 egg room temperature
1 tsp vanilla
1 cup dark chocolate chopped and melted
¼ cup hazelnuts chopped
flaky salt

US Customary - Metric

Instructions

In a medium sized bowl, combine flour, pulp, baking soda and salt. Whisk to combine.
In a separate large bowl, cream together butter and sugar using an electric hand mixer until butter has turned pale and sugar is completely mixed in. This can be done by hand as well, using a rubber spatula.
Add egg and vanilla. Beat until light and fluffy.
Add dry ingredients to the wet ingredients and mix thoroughly to combine. Place bowl in the fridge to allow the dough to rest for approximately 1 hour.
When you are ready to bake, preheat the oven to 350 and line a cookie sheet with parchment paper.
Use a cookie scoop to measure out 1" balls. Roll the balls between your hands.
Gently flatten the cookie with your hand and bake for 12-14 minutes or until they start to brown.
Transfer to a wire rack to cool completely.
Melt chopped chocolate in the microwave in 30 second increments until fully melted (takes about 90 seconds)
Dip half the cookie in chocolate and return the cookie to the PARCHMENT PAPER. Top the chocolate with hazelnuts and flaky salt. Refrigerate to harden the chocolate (or place in a cold room).

Notes

If you don't have discarded milk pulp, use hazelnut flour or almond flour instead!

Nutrition

The post Hazelnut Chocolate Cookies appeared first on Teri-Ann Carty.

Carrot Date Breakfast Cookies

Teri-Ann Carty — Fri, 03 Oct 2025 08:00:49 +0000

Home » cookies

Carrot Date Breakfast Cookies

Created by: Teri-Ann Carty

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.

This post may contain affiliate links

Carrot Date Breakfast Cookies

You all love my breakfast cookies so much, and so do I, so naturally, you’re getting fall themed breakfast cookies, fresh out of the oven! I love having sugar free cookies available to me whenever the craving hits. These carrot cookies differ from my other carrot cookies on the site because I have made them sugar-free and slightly more breakfast-friendly. These are sweetened with the ever-viral dates and banana combo. I’ve been on a mission to make my sweet desserts less sweet, and you know what? I’m actually starting to notice a real difference in my body, mood and sleep! Sugar addiction is a real thing, so when you’re job is creating recipes and you love sweets… well, you can see why there might be a problem!

These cookies are made with organic gluten-free oats and flour. Ever buy oat flour and make a recipe, and the finished product comes out dense? Well, it could be the store bought flour! I prefer to make my own, and it is so easy to do. Just add your oats to a blender and blend! Be careful not to overblend, as you might create the same problem you are trying to avoid! Buy from Yupik and get the large-format bags. You get more bang for your buck. PS, this is not sponsored – just love them!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like—cookies you can eat for breakfast! I mean, you can do whatever you want and eat whatever cookies you want for breakfast, but these ones here won’t spike your blood sugar levels first thing in the AM and still taste like a treat. The main difference between these and my other Carrot Cookies? They’re made with all refined sugar free ingredients, are a little lighter and packed with even more whole ingredients that are perfect for first thing in the morning. Think of them more like soft, handheld oatmeal bars with a satisfying cookie texture.

What Makes Breakfast Cookies Healthy?

These breakfast cookies pack a nutritious punch in every bite. They’re high in fibre from the oats, flax, and seeds, filled with healthy fats from tahini and nuts, and naturally sweetened with fruit instead of refined sugar. Flourless and naturally gluten-free, they deliver plenty of protein thanks to tahini, egg, and seeds while sneaking in fruit and vegetables for extra nutrients. Best of all, they’re made with simple, wholesome ingredients you probably already have on hand, no strange additives or overly processed mixes, just real food you can feel good about eating as your first meal of the day!

Carrot Date Breakfast Cookies Ingredients

Here’s what you’ll need to make this simple, nourishing cookie recipe:

Banana: Provides natural sweetness, moisture, and binding power. The riper the banana, the better! Use those sad looking bananas on your counter.
Tahini: Adds richness, creaminess, and a dose of healthy fat. You can substitute almond butter, peanut butter or any nut butter you prefer.
Egg: Helps hold everything together while adding protein.
Vanilla + Olive Oil: Vanilla enhances the warm spices, while olive oil keeps the cookies tender and heart-healthy.
Oat Flour + Rolled Oats: Oat flour creates a soft base while whole oats add texture and fibre.
Seeds (pumpkin, sunflower, hemp, flax): This nutrient-rich mix delivers protein, crunch, and essential fatty acids.
Shredded Coconut: Adds natural sweetness and chewy texture to your cookies.
Spices (cinnamon, allspice): Bring that cozy carrot cake vibe. Adjust according to your preferences.
Carrot: Moisture-rich and naturally sweet, carrots are the star here.
Dates: Sticky and sweet, dates add depth and natural sugar. Soak first if they’re dry.
Walnuts: Optional, but recommended for crunch and richness.

How to Make These Delicious Breakfast Cookies

These cookies are easy to make, nutritious to eat and will make your home smell heavenly. Here is how to do it:

Prep the Oven and Mix Wet Ingredients

Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini, egg, olive oil, and vanilla until everything is fully combined and creamy.

Combine Dry Ingredients and Fold In Add-Ins

Add the oat flour, oats, baking powder, coconut, seeds, flax, salt, and spices directly into the wet mixture. Stir until just combined, then fold in the grated carrot and chopped dates. Let the dough rest for 10 minutes to allow the oats to hydrate and the mixture to firm up.

Shape and Bake the Cookies

Use a cookie scoop to portion the dough onto your prepared baking sheet. Lightly flatten each cookie with damp fingers to shape. Bake for 15 minutes or until the cookies are golden brown on the bottom and dry to the touch. Transfer to a wire rack and let cool completely before storing.

How to Customize Your Carrot Cookies

This is a flexible, fridge-cleanout kind of recipe. Try these swaps and additions:

Nut-free: Stick with tahini or sunflower seed butter.
No egg? Use a flax egg (1 tbsp flax + 3 tbsp water).
Swap the seeds: Use what you have, chia, sesame, or pecans all work.
Add-ins: Raisins or dark chocolate chips are all welcome.
Make it sweeter: Add 1–2 tablespoons of maple syrup if you like a sweeter cookie.

How to Store Carrot Cookies

Once cool, transfer cookies to an airtight container and store at room temperature for 2 days or in the fridge for up to 5 days. They also freeze beautifully, just layer them with parchment in a freezer-safe container and thaw as needed.

Why You’ll Love This Recipe

These carrot cookies are sweet, soft, and deeply satisfying. They feel indulgent, but they’re actually good for you. Full of whole foods, balanced energy, and the cozy flavor of spiced carrot cake, they are perfect whether you eat them for breakfast or as a nourishing afternoon snack.

Tips For Making the Best Breakfast Cookies

Don’t skip the rest time: Letting the dough sit allows the oats to soak up moisture and prevents the cookies from spreading too much.
Use damp hands to shape: This makes the dough easier to handle and helps you form even cookies.
Grate your carrots finely: They’ll blend better into the dough and bake more evenly.
Store properly: Let them cool completely before transferring to a container.

Carrot Date Breakfast Cookies FAQs

Can I freeze these cookies? Yes! Let them cool completely, then freeze in a single layer or with parchment in between. Thaw overnight or warm briefly in the oven.

Can I make them vegan? Yes. Replace the egg with a flax egg, and double check that your tahini and other ingredients are vegan. If you are looking for a vegan baked oatmeal recipe, check out my dear friend Lizzie’s amazing website.

Can I skip the coconut? Sure. You can swap in more oats or chopped nuts if you like more crunch.

Are these low in sugar? They are naturally sweetened with banana and dates—no refined sugar added!

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below to let me know how you liked them! Try these breakfast cookies next:

Blueberry Zucchini Breakfast Cookies

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Carrot Date Breakfast Cookies

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Total Time 45

Servings cookies

Calories 269kcal

Author Teri-Ann Carty

Equipment

Oven, cutting board, measuring cups and spoons
baking sheets
cookie scoop
large bowl

Ingredients

1 ripe banana the riper the better!
½ cup tahini or nut butter of choice
1 egg
1 tsp vanilla
¼ cup olive oil
½ cup oat flour*
1 tsp baking powder
1 cup oats
¾ cup shredded unsweetened coconut
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup hemp seeds
2 tbsp ground flax
½ tsp salt
1 tsp cinnamon
¼ tsp allspice
1 cup grated carrot
5 dates pits removed and roughly chopped (soaked in hot water for 10 minutes if dry and hard)
¾ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 375 degrees and place parchment on a cookie sheet.
To a large bowl, add mashed banana, egg, tahini, olive oil and vanilla. Whisk to combine until smooth.
Add dry ingredients up to the carrot and mix until almost thoroughly combined.
Add carrot and dates and mix until fully incorporated.
Allow the dough to rest for approximately 10 minutes.
Use an ice cream scoop to measure out dough onto the prepared cookie sheet.
With a damp hand, gently flatten and shape into circles.
Bake for 15 minutes or until the cookies start to brown and are dry to the touch.
Transfer to a wire rack to cool for 10-15 minutes before enjoying.
Once cool, store in an airtight container.

Notes

I used gluten-free oats to make my oat flour. I find store bought oat flour very dense to bake with. When you make your own, it tends to be more fluffy as long as you don't over-blend the oats. I like to make up extra and put it in an air-tight container so it's ready for my next recipe.

These cookies freeze like a dream!

Nutrition

The post Carrot Date Breakfast Cookies appeared first on Teri-Ann Carty.

Peanut Butter Miso Cookies

Teri-Ann Carty — Wed, 30 Jul 2025 08:00:05 +0000

Home » cookies

Peanut Butter Miso Cookies

Created by: Teri-Ann Carty

These Peanut Butter Miso Cookies are the salty-sweet, chewy treat you didn’t know you needed. Made with simple ingredients and ready in under 30 minutes, they’re perfect for your next baking day.

This post may contain affiliate links

Peanut Butter Miso Cookies

I have a serious thing for miso. Ever since I started to add it to my sweet treats, I have been hooked. The umami flavour it gives is next level, and these Peanut Butter Miso Cookies are exactly that. I have never had a more well-balanced cookie in my life. I reduced to sugar in these cookies (duh) because I just don’t see the need to over-sweeten such perfection! As you know, I love simple recipes with clean ingredients. These cookies sound super fancy, but the truth is – they aren’t! They don’t even have chill time; you literally can whip them up on a whim and enjoy in under 30 minutes.

I tested this recipe more times than I want to admit, and honestly, they were good from the start, but they are amazing now. I think I just wanted to share them with everyone I know! Not chilling the dough allowed the cookie to spread out and get a bit crispier on the edges while still being soft in the middle. Basically, they are perfection, and I cannot wait for you to make them.

A Sweet-Salty Twist on Classic Peanut Butter Cookies

This Peanut Butter Miso Cookie is what you get when cozy nostalgia meets bold umami. Inspired by classic peanut butter cookies, this version brings a deeply satisfying depth of flavour thanks to the unexpected addition of white miso paste. The result is a rich, chewy cookie with crisp edges, a buttery center, and a salty-sweet finish that makes it almost impossible to stop at just one. The chocolate chips are totally optional; I’ve made this recipe with and without them, and they are just as good both ways. Might I even suggest making half the batch with and half the batch without so you can taste the difference yourself?!

Ingredients You’ll Need for Miso Peanut Butter Cookies

Natural peanut butter: A creamy base full of healthy fats and protein, natural peanut butter gives these cookies their signature flavour and richness.
Butter: necessary for that brown butter flavour that so perfectly complements these cookies!
White miso paste: The secret ingredient that adds depth, umami, and just the right touch of salt. It balances the sweetness beautifully. This is the miso I used.
Brown sugar: Provides sweetness with a hint of molasses that enhances the chewy texture.
Coconut sugar: Adds a more complex, caramel-like flavour and helps with a soft texture.
All-purpose flour (or gluten-free flour): A simple, neutral base that lets the other flavours shine. You can sub a 1:1 gluten-free blend if needed.
Egg: Acts as the binder to hold everything together and gives the cookies structure. I have not tested these egg free but you likely could replace with a flax egg if desired.
Baking soda: Helps the cookies rise slightly and maintain that perfect soft-in-the-middle, crisp-on-the-outside balance.
Vanilla extract: Rounds out the flavour and adds a hint of warmth.
Salt: Enhances all the other flavours, especially the miso and peanut butter.
Optional chocolate chips & flaky salt: A finishing touch that makes these cookies feel a little fancy—and even more crave-worthy. The chocolate chips are not necessary, and these cookies are equally good with and without! These are the chips I used.

What is Miso?

Miso is a traditional Japanese fermented paste made from soybeans, salt, and koji. It’s rich in umami and adds a subtle savoury depth to both sweet and savoury dishes. In these cookies, it balances the sweetness with a slightly salty, caramel-like note. This is the miso I used.

How to Make Peanut Butter Miso Cookies

Prep the Dough

Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine peanut butter, miso, brown sugar, coconut sugar, egg, and vanilla. Stir until smooth and fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt.

Form the Cookies

Add the dry ingredients to the wet mixture and stir until a thick dough forms. Use a cookie scoop or spoon to portion the dough into balls. Place them on the prepared baking sheet and gently press each one with a fork to create a crisscross pattern. Sprinkle with flaky salt if using.

Bake and Cool

Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

What Do These Cookies Taste Like?

Like heaven, like your new favourite cookie and like a gift from the gods! These peanut butter miso cookies are soft, chewy, and packed with nutty richness. The miso adds an unexpected but irresistible savoury twist that deepens the overall flavour without overpowering the sweetness. Basically, it’s better than any cookie you’ll ever find in a bakery and easier to make than any cookie recipe you’ve ever followed in the past. They are perfect my friends.

Why This Peanut Butter Miso Cookie Recipe Works

These cookies strike a perfect balance of salty, sweet, and nutty, all thanks to the combination of miso and peanut butter. The natural oils in the peanut butter keep them tender and chewy, while the miso adds that irresistible depth you didn’t know you were missing in a cookie. It’s just an ingredient match you have to try to understand – peanut butter and miso are just so complementary.

Tips for Perfect Peanut Butter Miso Cookies

Use natural peanut butter for the best texture and cleanest ingredient list.
Don’t skip the miso. Even if it sounds strange, it makes these cookies addictive!
Bake until just golden on the edges to keep the centers nice and soft.

How to Store Peanut Butter Miso Cookies

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy. For longer storage, freeze them for up to 2 months and thaw at room temperature as needed.

How to Freeze These Peanut Butter Cookies

To freeze the cookie dough balls before baking, just pop them in the oven straight from the freezer and add an extra 1–2 minutes to the baking time.

Why You Should Make These Delicious Peanut Butter Cookies ASAP

This cookie recipe is simple, quick, and incredibly satisfying. It’s a unique twist on a classic peanut butter cookie with elevated flavour thanks to miso. Plus, it’s easy to make with pantry staples and perfect for gifting, snacking, or sharing.

Peanut Butter Miso Cookies FAQs

What’s the best peanut butter to use for these cookies? Creamy, unsweetened natural peanut butter is ideal for this recipe. Be sure it’s well-mixed before using—too much oil or dryness can throw off the dough.

Can I use chunky peanut butter? Yes, you can use chunky peanut butter if you like added texture. Just be aware that it will slightly change the dough’s consistency and the final texture of the cookies.

What type of miso do I need for this recipe? White miso (shiro miso) is best for these cookies. It’s mild, slightly sweet, and blends beautifully with peanut butter.

Can I make them gluten-free? Absolutely. Just swap the all-purpose flour for a 1:1 gluten-free baking flour blend.

Do I have to use both types of sugar? You can use just one if needed, but a combination of brown and coconut sugar adds depth and a chewier texture.

Did you make this recipe?

Don’t forget to leave a rating and review below to let me know how you liked them!

Try More Recipes Like This

If you loved these, you might also enjoy:

Banana Date Breakfast Cookies

18 of T Best Gluten Free Cookies

Tahini Oatmeal Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Peanut Butter Miso Cookies

These Peanut Butter Miso Cookies are the salty-sweet, chewy treat you didn’t know you needed. Made with simple ingredients and ready in under 30 minutes, they’re perfect for your next baking day.

Course Dessert

Cuisine Canadian

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 269kcal

Author Teri-Ann Carty

Equipment

baking sheets
cookie scoop
oven, stand mixer (optional), measuring cups and spoons

Ingredients

1 stick salted butter browned
1 egg room temperature
2 tbsp miso paste
½ cup peanut butter the runny kind
½ cup coconut or brown sugar
¼ cup granulated sugar
1 tsp vanilla
1¼ cup flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup dark chocolate chips optional
flaky sea salt optional

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Place parchment paper onto a cookie sheet and set aside.
Place stick of butter into a small pot over medium heat. Once butter starts to melt, start swirling the pan. The butter will start to foam. Keep swirling the pan until you see the colour start to change and the butter starts to smell nutty. Remove from the heat.
To a stand mixer, add butter, miso and sugar. Blend together until sugar has fully dissolved. Scrape down sides as needed. Add egg, peanut butter and vanilla. Process again until fully incorporated.
Add flour, baking powder, soda and salt. Place a kitchen towel over the machine to prevent a flour cloud and process until flour mixture is thoroughly combined. If you are adding chocolate chips, add them in and process once more to combine.
Use an ice cream scoop to measure out 5-6 cookies onto a cookie sheet, making sure to leave 2" between them to allow for spreading.
Bake for 12 minutes. Firmly bang the cookie sheet to help the cookies fall. You can bake them again for 1-2 minutes or allow them to cool on the cookie sheet before transferring them to a wire rack.
Sprinkle flaky sea salt if desired and enjoy!

Notes

I only used peanut butter for these, but any nut or seed butter would work!
I made these with and without chocolate. Both versions are epic.
I didn't make these with gf flour, so I can't speak to how the texture will change, HOWEVER, with my vast experience making things GF, I'd use a gf flour blend with the same measurements.

Nutrition

The post Peanut Butter Miso Cookies appeared first on Teri-Ann Carty.

Banana Date Breakfast Cookies

Teri-Ann Carty — Wed, 02 Jul 2025 08:00:28 +0000

Home » cookies

Banana Date Breakfast Cookies

Created by: Teri-Ann Carty

These Banana Date Breakfast Cookies are soft, gluten-free, and naturally sweetened with ripe bananas and dates. Packed with fibre, healthy fats, and plant-based protein, they’re a perfect make-ahead breakfast or snack. No refined sugar, just wholesome fuel for your day!

This post may contain affiliate links

A Healthy Oatmeal Breakfast Cookie Recipe

A couple of months ago, I decided to go sugar free and grain free for 3 weeks. I should preface this by saying – it was not opening, but totally necessary. The whole experience was an eye-opener for me. I knew I was addicted to sugar, but I had no idea the effect going off sugar would have! I went through withdrawals not unlike how I felt going off alcohol. I had headaches, fatigue, and I was downright grouchy. My symptoms lasted a few days, and then things started to even out (thank god).

Now that I am on the other side of this experiment, I have a few key takeaways I’d love to share with you all! One is that I need to do more sugar cleanses. Two is that I eat a lot of sugar (even if it’s the healthy kind like maple syrup). Lastly, I don’t ever plan to give it up because life is too short to live in such a restricted way. With all that said… I’d like to introduce you to my Banana Date Breakfast Cookies. These babies are refined sugar free, gluten free, and so simple to make.

I think that Bananas and Dates are in a new relationship (or at least the internet has me thinking so!) I’ve seen people sauteeing dates and bananas together, and it looks wonderfully delicious. I, too, plan on trying this combo, but it got me thinking of a healthy cookie, and this is how this recipe was born. I always have bananas on hand to bake with, and the bananas I used for this recipe were RIPE. Like the ripest bananas ever. They basically mashed themselves haha. The riper the banana, the sweeter they are, so no need to add any sugar to this recipe. Also, dates…While they don’t spike blood sugar (isn’t that the coolest fact?), they are still VERY sweet. These cookies are high in fibre too, making that a delicious, healthy bonus. If you’re always wondering what to do with overripe bananas, this recipe is for you. Let’s get into it!

Ingredients for Banana Breakfast Cookies

Gluten free oats: Form the hearty base of the cookie and help keep them chewy and gluten free.
Gluten free oat flour or spelt flour: Helps bind the dough while keeping the cookies light.
Unsweetened shredded coconut: Adds natural sweetness and chew.
Cinnamon, ginger, nutmeg: Bring warmth and balance to the sweetness essential to any breakfast cookie (in my opinion!)
Baking powder + baking soda: Provide gentle lift.
Salt: Brings out all the other flavours.
Ripe bananas: Naturally sweet and moisture-rich. The more ripe the better, I promise you they make up for the “lack” of refined sugars!
Olive oil: Adds healthy fat and helps the dough hold together.
Tahini: Gives richness and a hint of sesame flavour.
Egg or flax eggs: Bind the ingredients together.
Vanilla extract: Enhances the sweetness and spice.
Walnuts, pumpkin seeds, sunflower seeds, hemp seeds: Add crunch, protein, and omega-3s.
Dates: Provide caramel-like sweetness without refined sugar.

How to Make These Banana Oatmeal Breakfast Cookies

Prep the wet ingredients

Preheat the oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas and whisk in the egg (or flax eggs), olive oil, tahini, and vanilla until smooth.

Mix the dry ingredients

In a separate bowl, stir together oats, flour, coconut, spices, baking powder, baking soda, and salt.

Combine and add the mix-ins

Add the dry ingredients to the wet and stir until well incorporated. Fold in chopped nuts, seeds, and dates.

Scoop, flatten, and bake

Use an ice cream scoop to portion out cookies onto the prepared baking sheet. Dampen your fingers and flatten each cookie slightly—they won’t spread much. Bake for 15 minutes or until lightly golden. Cool completely on a wire rack.

How to Store These Cookies

These cookies keep well in an airtight container at room temperature for 3–4 days. For longer storage, freeze them in a single layer and then transfer to a container or freezer bag. They’ll last up to 2 months. Reheat gently in the toaster oven or microwave if desired.

Tips For the Best Banana Breakfast Cookies

Use very ripe bananas: They should be deeply speckled or blackened for the best flavour and sweetness.
Let the dough rest: A 30-minute rest before baking helps hydrate the oats and bind the ingredients.
Customize with add-ins: You can swap the seeds for chopped nuts, add chocolate chips, or fold in dried fruit.
Don’t overbake: They should be lightly golden and just set. Overbaking will dry them out.

What Makes These Healthy Banana Oatmeal Cookies Perfect for Breakfast?

These cookies are made with real, whole-food ingredients that support sustained energy. There are no refined sugars or flours, and they’re filled with healthy fats, fibre, and protein from tahini, seeds, and oats. They’re also totally portable and freezer-friendly—ideal for busy mornings, post-yoga snacks, or anytime you need something nourishing and sweet.

Why You’ll Love These Banana Oatmeal Cookies

These banana oatmeal cookies are naturally gluten-free, refined sugar-free, and full of texture, flavour, and wholesome ingredients. They’re the kind of treat you can feel good about reaching for any time of day—whether you’re grabbing a quick breakfast, looking for a post-workout snack, or just need something sweet after dinner.

They’re also endlessly customizable and a perfect way to use up overripe bananas. Whether you’re packing lunches, prepping for the week ahead, or just need a cookie that won’t leave you crashing, this recipe checks all the boxes. My favourite part about these cookies is their ease of preparation and the fact that they are a favourite with everyone I share them with! Imagine making a cookie that everyone loves?! What a gift!!

Banana Breakfast Cookies FAQs

Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before using.

Can I freeze these banana chocolate chip breakfast cookies? Absolutely. They freeze beautifully. Just let them cool fully first.

Banana Date Breakfast Cookies (refined sugar free!)

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 10

Cook Time 15

Rest Time 30

Servings cookies

Calories 275kcal

Author Teri-Ann Carty

Equipment

mixing bowl
measuring cups and spoons
baking sheets
ice cream scoop

Ingredients

Dry Ingredients

1 cup gluten free oats
½ cup gluten free oat flour or spelt flour
¾ cup shredded unsweetened coconut
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

1 egg or 2 flax eggs (2 tbsp ground flax+5 tbsp warm water)
2 ripe bananas mashed
¼ cup olive oil
½ cup tahini
1 tsp vanilla

Add In Ingredients

½ cup walnuts chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
5 dates finely chopped

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large bowl, mash bananas and add egg, olive oil, tahini and vanilla. Whisk to combine until smooth.
In a separate bowl, mix dry ingredients and set aside.
Stir dry ingredients into wet until well combined.
Next, add your add-ins! Mix thoroughly.
Scoop the dough using an ice cream scoop. The cookies don't spread, so you can fit approximately 9-12 cookies on your prepared cookie sheet. Dampen your fingers and lightly flatten the cookies into desired circles.
Bake for 15 minutes or until lightly browned.
Once baked, let cool on a wire rack.

Notes

These cookies freeze so well!! Perfect for meal prep.

I used tahini, but you can swap it out for your desired nut or seed butter.

You can add whatever inclusions you desire!!

Nutrition

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Oatmeal Butterscotch Cookies

Teri-Ann Carty — Wed, 26 Feb 2025 09:00:40 +0000

Home » cookies

Oatmeal Butterscotch Cookies

Created by: Teri-Ann Carty

If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!

This post may contain affiliate links

The Best Oatmeal Butterscotch Cookies Recipe

If you’re looking for a no fuss but delicious dessert, you need to make these Oatmeal Butterscotch Cookies! I LOVE oatmeal cookies, they are a longtime favorite (if you haven’t noticed from my previous oatmeal cookies recipes) and what you might not know is that I also love butterscotch. It was kind of a surprise to me that it took me this long to create these cookies however here we are! I have been experimenting with this recipe for quite some time and when I first started attempting this cookie I was not making it with protein. Then I thought – I adore high protein desserts, I kind of feel like they are super counterproductive otherwise. If I’m gonna have dessert – make it healthy!!

That’s where my favorite Botanica Protein Powder comes into play. Cookies, and well sweets in general are a weakness of mine. I can never seem to stop at one so knowing that I always try to make mine a little on the healthier side. You all know how much I love protein and I especially love high protein desserts. I truly love this protein powder for baking, it just blends in so seamlessly and the flavor actually enhances the recipe, rather than needing to mask it. I’ve used Botanica in countless dessert recipes (including my Chocolate Buttercream Cake) and it just makes sense! These cookies are no exception! They are so easy to make, you don’t need to chill the dough and they make the house smell incredible! Chewy, soft, buttery, and packed with protein what more could you want from a cookie?

These Are the Best Oatmeal Scotchies, And Here’s Why!

I love cookies. It’s a weakness. And let’s be real—I can never stop at just one. That’s why I try to make mine a little healthier while still being absolutely delicious. Adding Botanica protein powder to these cookies is what takes them from delicious to delicious AND nutritious! If you’re a fan of oatmeal cookies you’re going to love these. They’ve got the perfect chewy texture, crisp edges, and that rich, buttery butterscotch flavor we all love. And because I loathe having to chill cookie dough, I made sure these are no-chill, no-fuss, and quick to bake.

Ingredients For Oatmeal Butterscotch Cookies

Egg: Binds everything together for the perfect texture. If you want to make these cookies vegan, make a flax egg instead.
Brown Sugar: Adds moisture and deep caramel flavor. Brown sugar also helps make the cookies ultra chewy which is essential to an oatmeal cookie in my opinion!
Coconut Oil: Keeps the cookies soft while adding richness. Swap for olive oil if that’s all you have on hand.
Vanilla Extract: Enhances the butterscotch flavor and adds depth to the overall flavor.
Oat Flour: A gluten-free alternative that gives these cookies a tender bite. You can make your own flour by blending oats.
Gluten-Free Oats: The necessary base of any good oatmeal cookie!
Botanica Protein Powder: My very favourite plant based protein that blends perfectly into these cookies.
Cinnamon: Adds warmth and depth to the butterscotch oatmeal cookies.
Baking Soda: Helps the cookies spread and stay soft.
Sea Salt: Balances the sweetness of the butterscotch chips.
Butterscotch Chips: The star of the show! Sweet, creamy, and rich.
Sesame Seeds: Adds an unexpected crunch and extra protein.
Flaky Sea Salt: A finishing touch that makes these oatmeal scotchies even more addictive.

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the coconut oil, egg, brown sugar, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, gluten-free oats, Botanica protein powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in ¾ of the butterscotch chips.

Shape Cookies

Use an ice cream scoop or cookie scoop to portion out the cookie dough. Roll each dough ball in sesame seeds for extra crunch. Place the dough balls on the baking sheet, spacing them 2 inches apart. Lightly flatten each one and press the remaining butterscotch chips on top.

Bake

Bake for 12-14 minutes, until the cookies are golden brown and slightly crisp on the edges.

Cool & Enjoy

Let the oatmeal butterscotch cookies cool completely before storing (if they last that long!).

General Tips for Making These Oatmeal Butterscotch Cookies

Use Room Temperature Ingredients: This helps everything mix smoothly for the best texture.
No Butterscotch Chips? Swap in chocolate chips or a mix of both!
Make Your Own Oat Flour: Simply blend old-fashioned oats in a food processor until fine.
Don’t Overbake! These cookies continue baking after being removed from the oven, so take them out when they look slightly underdone.

How to Freeze Oatmeal Butterscotch Cookies

These oatmeal butterscotch cookies are easy to freeze. If you want to freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to three months. If you prefer to freeze baked cookies, let them cool completely before placing them in an airtight container and freezing for up to three months. When you’re ready to enjoy, simply let the cookies thaw at room temperature or reheat them in a 350°F oven for a few minutes to restore that fresh-from-the-oven texture!

Storing Oatmeal Scotchies

To keep your oatmeal butterscotch cookies fresh you can put them in an airtight container for up to five days at room temperature. If you want them to last longer, store them in the fridge for up to two weeks.

Why You’ll LOVE These Soft and Chewy Oatmeal Butterscotch Cookies

From one oatmeal cookie fanatic to another (assuming you are!) these cookies are amazing. You’ll absolutely fall in love with these soft and chewy oatmeal butterscotch cookies for so many reasons! They are high in protein and gluten-free, thanks to Botanica protein powder and oat flour, making them a more nutritious option without sacrificing flavor. Their crispy edges and a tender center are to die for. The combination of butterscotch chips and flaky sea salt creates an irresistible sweet-and-salty bite. Best of all, there’s no chill time required, so you can whip up a batch in under 30 minutes and enjoy them fresh out of the oven!

Other Cookies You Should Make!

If you love these oatmeal butterscotch cookies, try these next:

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Oatmeal Butterscotch Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 192kcal

Author Teri-Ann Carty

Equipment

cookie sheet
oven

Ingredients

1 egg
½ cup brown sugar
¼ cup coconut oil melted
1 tsp vanilla
¾ cup oat flour*
½ cup gluten free oats
¼ cup Botanica protein powder
½ tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
½ cup butterscotch chips*
¼ cup sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or silicone non-stick mat.
Add oil, egg, sugar and vanilla to a large bowl and whisk vigorously to combine.
To a seperate bowl whisk together dry ingredients.
Add dry to wet combining until almost combined. Mix in 3/4 of the butterscotch chips until fully mixed.
Use a ice cream scoop to form balls of dough. Add sesame seeds to a small bowl.
Roll dough into seeds and place on the cookie sheet at least 2 inches apart as they will spread
Lightly flatten each ball and press extra chips onto the top.
Bake for 12-14 minutes until lightly golden brown.
Let cookies cool completely.
Store in an airtight container.

Notes

Make oat flour by adding oats to a blender!
Want to make these with chocolate chips? Go for it!
You could also add any chopped nuts or dried fruit if you desire.

Click here to grab your Botanica Health Protein Powder

Nutrition

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The 18 Best Gluten-Free Christmas Cookies

Teri-Ann Carty — Mon, 09 Dec 2024 09:00:54 +0000

Home » cookies

The 18 Best Gluten-Free Christmas Cookies

Created by: Teri-Ann Carty

Get ready to fill your holiday cookie jar with a collection of gluten-free Christmas cookies that are as festive as they are delicious! These easy gluten-free cookie recipes are perfect for sharing with friends and family or gifting to loved ones. Whether you’re looking for traditional cookies, indulgent chocolate chip cookies, or unique holiday treats, this roundup has you covered!

This post may contain affiliate links

Gluten-Free Christmas Cookies for Everyone

Whether or not gluten free recipes are a must in your household these cookies are definitely a must! Gluten free baking has come such a long way and if I didn’t tell you that there was no gluten in these chewy, soft and fluffy cookies – you wouldn’t believe it! Any of the recipes can be adjusted to not be gluten free if you only have regular flour on hand and many of them are dairy free or egg free!

Whenever you see a little Christmas tree – that means the cookies recipe is already vegan. Whether you’re baking for dietary needs or just want to try something new, these gluten-free Christmas cookies are sure to be a hit. There is a cookie here for everyone so if you’re going to a cookie exchange, leaving treats for santa with the kiddos or just looking for an indulgent treat for the holidays – this is the roundup for you! Happy baking and have a delicious holiday season!

Check Out These Recipes for Gluten-Free Christmas Cookies

Kitchen Sink Cookies

If you’re looking for a cookie that has a little bit of everything and will definitely be a hit – look no further than these festive Kitchen Sink Cookies! They are packed with chocolate chips, pretzels, and holiday sprinkles for a fun and flavorful treat. Quick to make and freezer-friendly, they’re perfect for holiday gifting or enjoying throughout the season.

See the full recipe

Black Tahini Brown Butter Chocolate Chunk Cookies

Elevate your holiday baking with these show-stopping Black Tahini Brown Butter Chocolate Chunk Cookies! Featuring nutty browned butter, black tahini, and a hint of miso for umami, this gluten-free cookie recipe is bold, unique, and irresistibly delicious.

See the full recipe

Tahini Granola Cookies

Who says granola can’t be part of your holiday cookie spread? These Tahini Granola Cookies combine seeds, nuts, and oats for a wholesome, gluten-free snack that’s perfect for holiday breakfasts or mid-day treats.

See the full recipe

Healthy Peanut Butter Cookie

If you’re searching for gluten-free peanut butter cookies, I’ve got just the recipe for you! These Healthy Peanut Butter Cookies are made with just six ingredients and a touch of hemp seeds for added protein. A simple, nutritious treat for the holiday season.

See the full recipe

Tahini Oatmeal Chocolate Chip Cookies

A cozy twist on a classic chocolate chip cookie. These Tahini Oatmeal Chocolate Chip Cookies are chewy, chocolatey, and bursting with flavor. They’re gluten-free and perfect for anyone craving easy gluten-free Christmas cookies.

See the full recipe

Brown Butter Pumpkin Chocolate Chip Cookies

Make these Brown Butter Pumpkin Chocolate Chip Cookies and dream about them for weeks. They combine the rich nuttiness of browned butter, the warmth of pumpkin spice, and gooey dark chocolate chunks. A must-try for your gluten-free holiday baking recipes.

See the full recipe

S’mores Cookies

Bring the nostalgia of campfire treats into your holiday baking with these gooey, chocolatey S’mores Cookies. Completely gluten-free and loaded with marshmallows and chocolate chips, they’re perfect for holiday parties or cozy nights at home. Imagine enjoying them around the fireplace with a hot chocolate and a lot of love!

See the full recipe

Vegan Double Chocolate Macadamia Cookies

This cookie will have Santa stopping at your house first every year. Double the chocolate, double the joy! These Vegan Double Chocolate Macadamia Cookies are rich and indulgent. Perfect for chocolate lovers and holiday celebrations.

See the full recipe

Salted Almond Butter Chocolate Chunk Cookies

Combining sweet and salty for the perfect chocolate chunk cookies. These Salted Almond Butter Chocolate Chunk Cookies are made with almond butter and chunks of dark chocolate for a decadent and delicious bite!

See the full recipe

Carrot Cookies With Cream Cheese Icing

Add a little crunch and chew to your holiday cookie tray with these Carrot Cookies with Cream Cheese Icing. They’re a fun twist on traditional Christmas cookies and are sure to be a hit with the whole family.

See the full recipe

Pumpkin Tahini Chocolate Chunk Cookies

Crunchy, chewy, and full of holiday flavor, these Pumpkin Tahini Chocolate Chunk Cookies are a gluten-free treat you’ll want to bake again and again.

See the full recipe

Pumpkin Chocolate Chip Cake Cookies

Why choose between cake and cookies? If you want a recipe that brings the best of both worlds together you need to try these Pumpkin Chocolate Chip Cake Cookies. Their soft, cake-like texture and chocolatey goodness will have you swooning and making double batches!

See the full recipe

Chocolate Chunk Pretzel Cookies

Sweet, salty, and totally irresistible, these Chocolate Chunk Pretzel Cookies are a dream come true for cookie lovers. Perfect for a festive holiday dessert, gifting to loved ones or leaving for santa!

See the full recipe

Tahini Chai Breakfast Cookies

Breakfast of Champions on Christmas day never looked so beautiful! Start your holiday mornings right with these Tahini Chai Breakfast Cookies. Packed with warming spices and wholesome ingredients, they’re the perfect companion to a hot cup of coffee.

See the full recipe

Cranberry Pecan Chocolate Chip Cookies

These cookies scream Christmas with their festive ingredients! Bring these Cranberry Pecan Chocolate Chip Cookies to your next holiday gathering and watch them disappear. Tart cranberries, crunchy pecans, and melty chocolate chips make these cookies a holiday hit.

See the full recipe

Almond Butter Vegan Thumbprint Cookies

A classic holiday cookie, these Almond Butter Vegan Thumbprint Cookies are easy to make, gluten-free, and perfect for the whole family. Fill them with your favorite jam or chocolate for a personalized holiday treat.

See the full recipe

Sugar Cookie Snowmen

Decorate your holiday table with the cutest gluten-free sugar cookie snowmen! This allergen-friendly recipe features frosty faces, candy buttons, and a simple vegan royal icing. You could totally personalize these and use different shapes but the snowmen are just so cute!

See the full recipe

Caramel Peanut Butter Blossom Cookies

Sweet and salty come together in these Caramel Peanut Butter Blossom Cookies. With a Medjool date caramel center and classic peanut butter flavor, these gluten-free, vegan cookies are a delicious holiday twist.

See the full recipe

Tips for Baking Gluten-Free Cookies

Baking gluten-free Christmas cookies requires a few key adjustments to ensure your treats come out perfect every time. Here are some tips to help you along the way:

Choose the Right Flour Blend: Use a high-quality gluten-free flour blend that includes xanthan gum to mimic the texture of traditional flour. Almond flour or oat flour can also be great options.
Chill the Dough: If your recipe calls for chilling the dough – do it! Gluten-free cookie dough is often softer than regular dough. Chilling it before baking helps the cookies hold their shape.
Measure Carefully: Gluten-free baking can be finicky, so I highly suggest you don’t wing it! Cookies are a bit of a science ad even more so when gluten free, to ensure you have fluffy and soft cookies it’s best to do precise measurements.
Use Room-Temperature Ingredients: Let your butter, eggs, and dairy-free substitutes come to room temperature for smoother mixing and better results.

Try these recipes this holiday season and make everything more delicious!

Leave a rating and review below to let me know which recipes you tried!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

The post The 18 Best Gluten-Free Christmas Cookies appeared first on Teri-Ann Carty.

Kitchen Sink Cookies

Teri-Ann Carty — Wed, 13 Nov 2024 09:00:41 +0000

Home » cookies

Kitchen Sink Cookies

Created by: Teri-Ann Carty

These easy egg-free Festive Kitchen Sink Cookies are the ultimate holiday treat! They are fun to make and are packed with a mix of chocolate chips, pretzels, and festive sprinkles. Don't worry about a long preparation process because these cookies are quick to make and perfect for gifting over the holidays! They freeze wonderfully, so you can prepare them in advance and enjoy them anytime.

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Easy Egg-Free Kitchen Sink Cookies

Get ready to fall in love with your new favourite holiday cookie. This is the BEST Kitchen Sink Cookies recipe you are going to find on the internet! They are so easy to make, super delicious, festively made and perfect for cookie exchanges, Santa or just spreading some joy. Did I mention that they are egg free and require no fridge time for chilling? This no-fuss, egg-free cookie recipe is the perfect addition to your festive baking lineup and will be eaten up in no time – they’re cute, filled with your favourites and super easy to customize. Whether you’re planning ahead or need a last-minute dessert, these cookies freeze beautifully and can be made well in advance, ready to delight your guests when the holidays arrive.

One of my absolute favourite brands, Nature’s Path Organic has launched 2 new flours in the USA and for this Festive Kitchen Sink Cookie recipe, I used their All-Purpose Flour. The quality of this flour was so superior to all the flour I have worked with in the past. Organic Canadian hard red spring wheat is crafted into a light, smooth white flour with a high-gluten strength. Exceptionally versatile, it’s a quality solution for recipes that ask for ‘flour’ or ‘all-purpose flour’, including cookies, muffins, bread, and beyond.

What I love most about these cookies is their versatility and how forgiving they are. If you want to make these cookies vegan it’s as easy as swapping out the dairy butter for a plant based alternative. As many of you know, the mister cannot have gluten so I also made a batch of these with Nature’s Path’s new gluten-free flour and they turned out just as deliciously! Each cookie can be customized with more or fewer add-ins, making it the perfect baking project to get the kiddos involved. Plus, let’s be honest – half the fun of making these is sneaking bites of the irresistible cookie dough! So, gather your ingredients, and let’s get baking—just try to show some restraint!

Why Are They Called Kitchen Sink Cookies?

Kitchen sink cookies get their name because they include everything but the kitchen sink! These cookies are loaded with a variety of mix-ins like chocolate chips, pretzels, nuts, or truly, whatever your heart desires. The beauty of kitchen sink cookies is that you can customize them with whatever you have on hand, making them perfect for clearing out your pantry and creating a unique and delicious treat. No two cookies are the same and that’s kind of what makes them most exciting and addictive!

Ingredients for Festive and Eggless Kitchen Sink Cookies

Unsalted Butter: The foundation of many baked goods, providing richness and moisture to the dough. It helps create a tender texture in the cookies, allowing them to be soft and chewy. Using room-temperature butter ensures that it creams smoothly with the sugars, resulting in a light and fluffy mixture that helps the cookies spread just the right amount during baking.
Brown Sugar: This deep and delicious sugar adds a molasses-like flavour to the cookies. Brown sugar in part with white sugar is what creates the sweetness in these cookies. The molasses in brown sugar also contributes to the chewiness of the cookies, making them soft and tender. It pairs beautifully with the spices and mix-ins, adding complexity to the overall flavour profile. Light brown sugar or golden brown sugar will both work for this recipe.
White Sugar: White sugar helps create the perfect crispy edges of the cookies. It helps the cookies achieve a slightly crunchy exterior while maintaining a soft and chewy center. The combination of white and brown sugar provides the perfect texture for these kitchen sink cookies.
Flax Eggs: A plant-based alternative to traditional eggs, made by mixing ground flaxseeds with water. They work as a binding agent in the cookie dough, holding all the ingredients together while adding a subtle nutty flavour. Flax eggs are ideal for creating an egg-free version of these cookies however feel free to use real eggs if that is your preference.
Vanilla: Adds a warm, aromatic flavour to the cookies, enhancing the sweetness and bringing out the best in the other ingredients. It’s a classic addition to any cookie recipe and I never suggest skipping it!
Nature’s Path Organic All-Purpose Flour: This high-quality all-purpose flour is crafted from organic Canadian hard red spring wheat, giving it a light and smooth texture with high gluten strength. It’s perfect for achieving the ideal cookie structure – soft and chewy with just the right amount of lift. Click here to get your hands on this essential all-purpose flour in the USA. If you’re in Canada and want a high quality flour, I recommend using Anita’s Organic Mill.
Baking Soda: Acts as a leavening agent, helping the cookies rise and achieve a light, airy texture. Properly measured baking soda ensures that your cookies have the perfect texture every time.
Cinnamon: Essential for adding depth and warmth to the cookie dough. It brings a cozy, festive flavour to the dough, making these cookies perfect for the holiday season. The subtle spice of cinnamon enhances the overall flavour without overpowering the other ingredients.
Salt: A key ingredient for balancing all ingredients and notes of the cookies. A small amount of salt brings out the richness of the butter, the sweetness of the sugars, and the depth of the chocolate. It also helps to highlight the savoury elements in the mix-ins, such as the pretzels and nuts.
White Chocolate Chips: White chocolate chips add a creamy, sweet contrast to the richness of the dark chocolate and the saltiness of the pretzels. They melt beautifully during baking, creating pockets of sweetness throughout the cookies.

Dark Chocolate Chips: Using dark chocolate chips provides a rich, slightly bitter contrast to the sweet dough, helping balance the overall sweetness of the cookies. The deep cocoa flavour of dark chocolate adds complexity and enhances the taste of the other ingredients. Milk chocolate chips, unsweetened, semisweet chocolate chips or sweet chocolate chips – this is all based on personal preference. Dare I even suggest peanut butter chips?! The options are truly endless with these cookies.
Pretzels: Crushed pretzels add a satisfying crunch and a salty kick to the cookies, creating a delightful contrast with the sweet dough and chocolate. They bring a unique texture that makes every bite interesting, and their saltiness enhances the sweetness of the other ingredients.
Walnuts: Chopped walnuts add a rich, nutty flavour and a crunchy texture to the cookies, complementing the sweetness of the dough and the chocolate. Walnuts are also a great source of healthy fats and protein, making them a nutritious addition. Their earthy flavour pairs well with the other ingredients, adding depth and complexity to the cookies.
Pumpkin Seeds: Any seed of choice will work but I love pumpkin seeds because they have a slightly nutty and sweet flavor to them. They’re rich in nutrients like magnesium, zinc, and healthy fats, making them a wholesome addition to the recipe. You could also try sunflower seeds if you don’t have pumpkin on hand!
Dried Cherries or Cranberries: Dried cherries or cranberries add a tart, fruity flavour that contrasts the rest of the cookie ingredients. Their chewy texture adds an interesting element to the cookies, making every bite a burst of flavour. These dried fruits also add a festive touch, perfect for holiday baking.
Red, White, and Green Sprinkles: What would a festive cookie be without a little sprinkle cheer? Adding red, white, and green sprinkles immediately lets you know that these cookies are for the festivities and joy of the holidays. They bring a pop of colour and a touch of sweetness, making these cookies as visually appealing as they are delicious. If you’re making these kitchen sink cookies out of season you can omit the sprinkles or use other colours.
Flaky Sea Salt: In my opinion, no cookie is complete without a sprinkle of flaky sea salt. It adds a subtle crunch and a gourmet touch and will enhance the flavours of all the ingredients, making these cookies truly irresistible.

What are the Best Add-Ins for Kitchen Sink Cookies?

The best part about kitchen sink cookies is their versatility! You can mix in just about anything you love. For a classic combination, try using a mix of white chocolate chips, dark chocolate chips, and pretzels for a sweet and salty contrast. Toffee bits, pretzel pieces, potato chips, graham crackers or caramel bits are all amazing additions to personalize your kitchen sink cookie. The best part about them is that you can use whatever you have on hand, you don’t need to go out and buy a bunch of new ingredients.

How to Make Kitchen Sink Cookies

Fun and easy is the name of the game with these cookies. Follow these simple instructions to make your own kitchen sink cookies right at home!

Preheat and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside. This will ensure your cookies bake evenly and don’t stick to the pans.

Cream Butter and Sugars

In a large mixing bowl, add the room-temperature unsalted butter, brown sugar, and white sugar. Using a stand mixer, electric beaters, or by hand, cream the mixture together until it becomes light and fluffy. This step is crucial for creating the perfect cookie texture. Once creamed, add the flax eggs and vanilla, and continue mixing until well combined.

Mix Dry Ingredients and Combine

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing slowly to combine. Be sure to scrape down the sides of the bowl and the paddle attachment to ensure all ingredients are well incorporated.

Add Mix-Ins and Bake

Fold in your chosen mix-ins using a spatula. Scoop the dough into balls using an ice cream scoop and place 5-6 balls evenly spaced on each prepared cookie sheet. Bake the cookies for 12 minutes or until they turn golden brown. Carefully transfer the cookies to a cooling rack and finish with a sprinkle of flaky sea salt for garnish.

How to Store & Freeze Cookies

These cookies are perfect for making ahead! Once baked, allow them to cool completely, then store them in an airtight container at room temperature for up to a week. If you want to freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer bag, and they’ll keep for up to three months. When you’re ready to enjoy them, just thaw at room temperature or warm them slightly in the oven.

Try These Other Amazing Cookie recipes!

If you liked this recipe make sure you leave a comment and review below!

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Granola Cookies

S’mores Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Festive Kitchen Sink Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 298kcal

Author Teri-Ann Carty

Equipment

stand mixer or electric hand mixer
bowls
measuring cups and spoons
parchment paper
2 cookie sheets
ice cream scoop

Ingredients

1 cup unsalted butter room temperature
1 cup brown sugar
½ cup white sugar
2 flax eggs
½ tbsp vanilla
2½ cups Nature’s Path Organic All-Purpose Flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
½ cup white chocolate chips
½ cup dark chocolate chips
1 cup pretzels crushed
½ cup walnuts chopped
¼ cup pumpkin seeds
¼ cup dried cherries or cranberries
sprinkles red, white and green
flaky sea salt for garnish

US Customary - Metric

Instructions

Preheat oven to 375. Place parchment down onto 2 baking sheets and set aside.
Place butter and sugars into bowl of a standing mixer (can be done by hand or with electric beaters). Cream together until light and fluffy.
Add flax eggs and vanilla and cream again.
Whisk flour, baking soda, cinnamon and salt in a seperate bowl.
Add flour mixture to wet and slowly mix to combine.
Scrape down paddle attachment and sides of the bowl.
Stir inclusions into the dough by using a spatula.
Use an ice cream scoop to measure out balls of dough.
Space out 5-6 balls of dough onto prepared cookie sheets.
Bake for 12 minutes until cookies are golden brown.
Carefully transfer them to a cooling rack and garnish with flaky salt.

Notes

Nature's Path All-Purpose Flour

Nature's Path Gluten Free All-Purpose Flour

Nutrition

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Black Tahini Brown Butter Chocolate Chunk Cookies

Teri-Ann Carty — Sat, 07 Sep 2024 00:00:26 +0000

Home » cookies

Black Tahini Brown Butter Chocolate Chunk Cookies

Created by: Teri-Ann Carty

If you're looking for a cookie that will turn heads, drop jaws and have people lining up for the recipe; you've got to try these Black Tahini Brown Butter Chocolate Chunk Cookies! With a unique twist on the classic chocolate chip cookie, this recipe features rich, nutty browned butter, a surprising hint of umami from miso, and the dramatic colour and flavour of black tahini. They may be the most striking cookie I've ever made and better yet they're gluten free and easy to make.

This post may contain affiliate links

The Best Chocolate Chip Cookie Recipe Ever

These Black Tahini Brown Butter Chocolate Chunk Cookies are an absolute dream come true. Gluten free, gorgeous, and delightfully easy to make, they’re packed with rich flavours and textures that will have you hooked from the first bite. The dramatic, dark hue of black tahini combined with the nutty depth of browned butter creates a cookie that’s anything but ordinary, making it the showstopper you didn’t know your dessert table needed.

I’ve been on a black tahini roll lately and, honestly, I don’t plan on stopping anytime soon! You all loved the Black Magic Tahini Granola recipe so much and I told you in that blog I’d be back with more black tahini goodness! Something about adding black tahini makes a recipe look fancy, but trust me, it’s so easy to work with and the results are stunning. If you haven’t tried black tahini yet, now’s your chance. Once you’ve got it in hand, the rest of the recipe is super straightforward – no need for complicated steps or hours in the kitchen. The trickiest part may be browning the butter, but even that is simple, fun, and totally worth it. If you need a visual, check out Sally’s video tutorial on how to brown butter. You’ll love the rich flavour it adds.

If you think miso in a cookie is weird, let yourself be totally amazed by the versatility of this incredible paste. You could skip it, but I promise it adds another layer of insane deliciousness. One really important tip when making these cookies is don’t over-mix when you add the black tahini; you want those beautiful streaks in each cookie.

Cookie exchange or just in the mood to wow some people? These cookies will be the centrepiece and the desire of anyone who sets their eyes on them! If you’re ready to make the best chocolate chip cookies of your life, keep reading!

Ingredients for Black Tahini Brown Butter Chocolate Chunk Cookies

Unsalted Butter: You cannot make brown butter cookies without butter! I’m sorry but unsalted butter is necessary to give these cookies the undeniable browned, nutty, and slightly toasted flavour that adds a whole new level of depth. As the butter browns, the milk solids caramelize, enhancing the cookie’s richness. It’s what gives these cookies their signature toasty undertone and chewy texture. If you’re dairy free, you can swap the butter for a vegan alternative, but nothing beats the magic of browned butter in this recipe.
Miso: Miso might seem like an unusual addition to a cookie recipe, but trust me, it works wonders! This fermented soybean paste adds a subtle umami flavour that enhances the sweetness and complexity of the cookies. The miso brings a rich, savoury note that pairs beautifully with the black tahini and chocolate chunks. You’ll be amazed at how it elevates the overall taste.
Room Temperature Egg: Eggs are essential for binding the ingredients together and adding moisture. In this recipe, using a room-temperature egg ensures a smooth, even batter that blends perfectly. I think this is a step that many people sleep on but room temperature eggs really do make the difference! The egg helps create that soft, chewy texture we all love in a cookie.
Egg Yolk: The extra egg yolk adds extra richness and contributes to the chewy texture of these cookies. It’s loaded with fat, which means more moisture and a tender crumb. Don’t skip this ingredient – it’s what helps make these cookies so luscious and soft!
Brown Sugar & White Sugar: The combination of brown and white sugar gives these cookies their perfect balance of sweetness and texture. Brown sugar adds moisture and a subtle molasses flavour, which makes the cookies chewy, while white sugar ensures they have crispy edges. Together, these sugars create that delightful contrast between soft and crunchy in every bite. Light brown sugar is also a great option if you do not have brown sugar on hand.
Gluten Free Flour Blend: This flour blend keeps the cookies gluten free without sacrificing the cookies texture or consistency. The blend provides structure while maintaining a lightness in the dough, making it perfect for cookies. It’s essential to use a high quality gluten free flour blend that includes xanthan gum for the best results. If you’re not gluten-free, feel free to substitute with regular all purpose flour.

Almond Flour: Almond flour adds a slightly nutty flavour and extra moisture to the cookies. It also makes them a little more delicate, giving them a soft, almost melt-in-your-mouth texture. Almond flour is a great addition for those who are gluten-free, and it boosts the protein content of the recipe.
Baking Soda & Salt: Baking soda helps the cookies rise and contributes to their fluffy, chewy texture. It works by reacting with the acidic ingredients in the dough, such as the brown sugar and miso, to create air pockets. Salt, on the other hand, enhances all the flavours, balancing the sweetness and bringing out the richness of the chocolate and black tahini.
Chocolate Chunks: Using chocolate chunks instead of chips allows for larger pockets of gooey, melted chocolate in the cookies. They melt beautifully and create that rich, luxurious chocolatey texture we all crave in a cookie. You can opt for semi-sweet or dark chocolate, depending on your preference, but the key is to choose high-quality chocolate for the best results. If you prefer a smaller ratio of chocolate to dough you can replace the chocolate chunks with sweet chocolate chips, dark chocolate chocolate chips or semi sweet chocolate chips – this is totally up to you!
Black Tahini: Black tahini is made from black sesame seeds, giving it a bold, slightly bitter flavour that complements the sweetness of the cookies. It creates a striking colour contrast and adds an earthy, rich undertone. Black tahini also has a slightly more intense flavour than regular tahini, which adds complexity to these cookies. It’s a key ingredient that makes these cookies unique! I know that black tahini might not be readily available to everyone so if you cannot find it locally here is a great brand available online!
Flaky Sea Salt: The finishing touch! A sprinkle of flaky sea salt on top of the cookies enhances the flavours and provides a slight crunch. It balances out the sweetness, making the rich chocolate and nutty tahini flavours shine even more. Don’t skip this step – it’s what gives the cookies that extra bit of sophistication and flavour.

What is Brown Butter?

Brown butter is butter that’s been melted and cooked until the milk solids turn a beautiful golden brown, giving it a rich, nutty, toasted flavour. It’s the secret ingredient that elevates these cookies from good to absolutely amazing and highly addicting. It adds a depth you can’t get from regular melted butter.

What is Black Tahini?

Black tahini is pretty much the same as regular tahini but it’s made from black sesame seeds. It has a slightly more intense flavour than traditional white tahini which brings an earthy, and almost bitter contrast that pairs perfectly with the sweetness of the chocolate. Plus, its striking colour makes for some seriously eye-catching cookies!

What Makes These Chocolate Chip Cookies The Best?

The combination of browned butter, black tahini, and miso makes these chocolate chunk cookies truly unique! The flavours blend perfectly, creating a cookie that’s rich, nutty, and sweet with just a touch of salt. The texture is also off the hook – it’s chewy with melty chunks of gooey chocolate and truly these cookies are just absolutely stunning.

How to Make Black Tahini Brown Butter Chocolate Chunk Cookies

How to Brown Butter

To make brown butter, place your butter in a small pot over medium-high heat. As it melts, begin swirling the pot. The butter will start to foam, and after about 5 minutes, you’ll notice the colour changing and the foam subsiding. Reduce the heat to medium-low, keeping the pot moving to avoid burning. Once the butter turns a golden brown and gives off a toasty aroma, remove it from the heat. Be careful – it can burn quickly, so keep an eye on it! You can transfer the butter to a heatproof jar to cool slightly before using it in the recipe. That irresistible nutty smell means your brown butter is ready to work its magic!

Mix Wet Ingredients

In a large bowl, whisk together the cooled brown butter, miso, and sugars until smooth. Then, add the egg, egg yolk, and vanilla extract, and whisk again until light and fluffy.

Add Dry Ingredients

Stir in the gluten free flour, almond flour, baking soda, and salt until well combined.

Fold in Chocolate & Tahini

Add in your chocolate chunks and fold in the black tahini. The key here is to swirl it gently into the dough, so you get those beautiful black and white streaks. Important to note: Do not overmix at this point because otherwise, you will not have black swirls – you will have grey cookies! While they will still taste absolutely DELICIOUS they will lack the sophisticated look and contrast.

Chill & Bake

Chill the dough for at least 30 minutes before baking. When ready, scoop dough onto a parchment-lined baking sheet and bake at 350°F for 12-15 minutes. It is good practice to use a dough scoop to ensure that all of your cookies are the same size and bake in the same amount of time!

FAQs about Chocolate Chunk Cookies

Can I use regular tahini instead of black tahini? Absolutely! Regular tahini will still provide a delicious nutty flavour, though you’ll miss out on the dramatic colour.

What if I don’t have miso? Miso adds a savoury note, but you can skip it if needed. The cookies will still taste great!

Can I make these cookies vegan? Yes, you can swap the butter for a plant-based alternative and use a flax egg instead of regular eggs.

Other Favorite Chocolate Recipes

Don’t forget to leave a comment and rating on this recipe and if you’re a chocolate lover, you’ll also love these recipes!

Double Chocolate Banana Bread

Double Decker Chocolate Cake

Double Chocolate Macadamia Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Black Tahini Brown Butter Chocolate Chunk Cookies (gluten-free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 1

Cook Time 15

Total Time 1 15

Servings cookies

Calories 279kcal

Author Teri-Ann Carty

Equipment

oven
baking sheet
standing mixer or electric hand mixer
measuring cups, spoons
spatula
ice cream scoop

Ingredients

½ cup butter browned
1 tbsp miso
1 egg room temperature
1 egg yolk room temperature
½ cup brown sugar
¼ cup white sugar
1 tsp vanilla
1½ cup gluten free flour blend
½ cup almond flour
1 tsp baking soda
½ tsp salt
1 cup chocolate chunks
½ cup black tahini
flaky sea salt

US Customary - Metric

Instructions

Add browned butter, miso and sugar to a medium large bowl and whisk vigorously to combine.
Add vanilla, egg and egg yolk and whisk again until light and fluffy.
Add flours, baking soda and salt and mix until flour is almost completely combined.
Add chocolate chunks and mix well to incorporate.
Finally, pour in black tahini. Fold it in until just been incorporated. Do not over mix!
Place bowl in the fridge for a minimum of 30 minutes.
Preheat oven to 350 degrees. Place parchment onto 1-2 cookie sheets.
Measure out cookie dough using an ice-cream scoop. I baked 5 cookies at a time. Bake for 12-15 minutes.
Once cookies are done, bang the pan on the stove top to help them fall.
Sprinkle with flaky salt and transfer to a wire rack to cool.

Video

Notes

My browned butter was still very warm when I made my last batch of these cookies and that’s ok! Let the butter cool for a few minutes so as not to curdle the eggs.

You will need about 1/2 cup of solid butter to make 1/2 cup melted brown butter. 1/2 cup cold butter melted

Check out my baking essentials here and here!

Nutrition

The post Black Tahini Brown Butter Chocolate Chunk Cookies appeared first on Teri-Ann Carty.

Tahini Granola Cookies

Teri-Ann Carty — Mon, 13 Nov 2023 09:00:02 +0000

Home » cookies

Tahini Granola Cookies

Created by: Teri-Ann Carty

Transform your granola routine with my new Tahini Granola Cookies! Full of seeds, nuts, and heart-healthy oats, they're a delightful twist on your classic granola, ideal for on-the-go breakfasts or nourishing snacks.

This post may contain affiliate links

There’s something special about the alchemy of baking that just fills the home with love, isn’t there?

And when it’s a recipe that turns a breakfast staple into a hand-held delight, well, that’s just the cherry on top. Many of you have been asking, “Teri, can we make a cookie out of your granola?” And you know me—I just had to make it happen. So, here we are: I’m so excited to share my Tahini Granola Cookies with you!

Tahini Granola Cookies Ingredients

Oats: These little flakes are not just for your morning porridge. They’re a fantastic source of fiber and can help with keeping that heart of yours happy and healthy. Plus, they give our cookies that irresistible chewy texture.
Tahini: This sesame seed paste isn’t just for hummus. It’s rich in minerals like phosphorus, lecithin, magnesium, potassium, and iron. Not to mention, it adds a creamy richness to the cookies that’s just divine.
Seeds (Pumpkin & Sunflower): These tiny powerhouses are chock-full of essential fats, vitamins, and proteins. They add a delightful crunch and make every bite nutrient-dense.
Almonds: Almonds are a good source of vitamin E, magnesium, and quality protein. They contribute to the cookies’ nuttiness and keep things gluten-free without sacrificing flavor.

Making your Cookies

Creating these cookies was a bit of a reverse engineering project. Typically, with granola, we’d start dry and add wet. But with cookies, it all starts with the wet ingredients. Whisking together the egg, maple syrup, tahini, olive oil, and vanilla, we create a smooth, luscious base before folding in the rest of the goodies.

What you end up with is a cookie dough that’s a little bit of magic, a little bit of science, and a whole lot of delicious. A quick chill in the fridge, and they’re ready to scoop onto your baking sheet.

Whether you’re vegan (hello, flax egg swap) or an omnivore, these Tahini Granola Cookies are here to shake up your morning routine. They’re just as at home alongside a cup of coffee as they are packed in a lunchbox for a midday snack. And if you’re anything like me, you’ll love their freezer-friendly nature for those grab-and-go moments.

I’d love to hear what you think of this little twist on our granola love affair. So, whip up a batch, take a bite, and share the joy. Don’t forget to tag me when you do—I can’t wait to see your beautiful creations!

P.S. Embrace the rustic charm—these cookies are all about the handmade, imperfect perfection.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Tahini Granola Cookies

I've had a request for my granola to turn into a cookie and I couldn't turn down the challenge! These Tahini Granola Cookies really marry a lot of the things I love the most and I cannot wait for you to try these soft and crunchy bundles of joy!

Course Cookies, Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 281kcal

Author Teri-Ann Carty

Equipment

stove, cookie sheets, bowl

Ingredients

1 egg
½ cup olive oil
½ cup maple syrup
½ cup tahini
1 tsp vanilla
2 cups oats
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup almond flour
½ cup slivered almonds
½ cup raisins
1 tsp cinnamon
¾ tsp salt

US Customary - Metric

Instructions

Preheat oven to 350.
Line a baking sheet with parchment or silicone mat.
In a large bowl whisk together egg, maple syrup, tahini, olive oil and vanilla together until smooth and well combined.
Add in remaining ingredients and stir until cookie dough forms.
Place the bowl in the fridge for 15 minutes to allow the dough to rest.
Use an ice cream scoop or large soup spoon to measure out cookies. Gently press them down to from cookie shape.
Bake for 15-17 minutes until golden brown.
Let them rest on a cooling rack until fully cooled.

Notes

If you are vegan, replace egg with flax egg!

Nutrition

The post Tahini Granola Cookies appeared first on Teri-Ann Carty.