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Tahini Chai Breakfast Cookies

These Tahini Chai Breakfast Cookies are perfected when paired with a fresh pot of coffee and some calming morning music!

I had a craving for cookies. I mean when do I NOT have a craving for cookies? I wanted something that was nutritious and delicious and also wasn’t complicated. I think I struck gold. When I quit drinking I wanted to have a little something at the end of my day as a treat. I was obsessed with the oatmeal chocolate chip cookies from Sweets From The Earth. They came in 3’s wrapped up in a little perfect snack. I would get home from the restaurant, make a tea and eat my 3 little perfect cookies and it was perfect. It was all I needed . Fast forward a couple of years, and SEVERAL boxes of cookies later, I decided that if I wanted to indulge in a sweet treat then I would have to be the one to make it. Better for me, better for the planet and WAY better for my backside. So for the past 4 years or so I’ve made a lot of cookies and it occurred to me that I haven’t shared nearly enough of them. Let’s get you making some healthy cookies, shall we?

Tahini Chai Breakfast Cookies

Teri-Ann Carty
These Tahini Chai Breakfast Cookies are perfected when paired with a fresh pot of coffee and some calming morning music!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Cookies, Desserts & Sweets

Equipment

  • baking sheet
  • oven

Ingredients
  

DRY INGREDIENTS

  • 1 cup gluten free oats
  • ½ cup gluten free oat flour
  • ¾ cup shredded unsweetened coconut
  • 1 tsp chai spice
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

WET INGREDIENTS

  • 2 flax eggs (2 tbsp ground flax+5 tbsp water-whisk and set)
  • ¼ cup melted coconut oil
  • ½ cup tahini
  • ½ cup maple syrup
  • 1 tsp vanilla

ADD INS

  • ½ cup walnuts (chopped)
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 5 dates (finely chopped)

Instructions
 

  • Preheat the oven to 350 degrees. Line cookie sheet with parchment paper.
  • Make flax egg and let sit for at least 7 minutes.
  • Mix all dry ingredients and set aside.
  • Once flax has gelled, add-in all other wet ingredients. add wet to dry.
  • Next add your add-ins! Mix thoroughly. My mixture was quite wet so I used an ice-cream scoop to make big rounded shapes.
  • If you’re finding it too wet, place it in the refrigerator to harden up. I baked mine for about 17 minutes. Longer than a regular cookie so check after 15.
  • Once slightly browned remove and let cool on cookie sheet on wire rack.
Keyword breakfast cookie, chai, cookies, dairy free, gluten free, tahini, vegan

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By submitting this form, you are consenting to receive marketing emails from: Teri-Ann Carty, 1016 Bloor St W, Toronto, ON, M6H 1M2. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact