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!

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Prep Time 10

Cook Time 20

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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