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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!

When I have a craving for cookies is must be met; and let’s get serious here… when do I NOT have a craving for cookies? 

These Tahini Chai Breakfast Cookies were born out of the idea of wanting something that was nutritious and delicious but also NOT complicated. I think I struck gold with these babies! 

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?

a close up of oatmeal chocolate chip cookies with a sprinkle of sea salt

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!
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

18 Responses

  1. Thank you Teri! I didn’t have tahini so I used peanut butter, also I added hemp seeds. The best cookie ever.
    Sending my gratitude for this recipe.

  2. Made these the other day and they are fantastic!! I don’t like Chai flavor so I used cinnamon and nutmeg and they came out terrific. Thank you for sharing such a great recipe!

  3. These are delicious. I am in love with all the seeds and even have my husband eating them (meat and potatoes kind of guy). He is watching what he eats and was asking me about the nutritional information. How many cookies should he eat at one sitting (so yummy), calories and so on…

    1. Hi Kelsey! I am so happy to hear you and your hubby love the cookies! I haven’t put the recipe through a calorie calculator yet, but you could use one like myfitnesspal. Feel free to do that if you and the hubs are concerned (I am watching my sugar intake so I get it). Thank you!

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