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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

12 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!

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