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Tahini Granola Cookies

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.

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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!

The main ingredients that make these Tahini Granola Cookies:

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.

hand pouring granola from a jar to a grey small bowl and freshly cookies in the background by teri-ann carty
close up of freshly baked tahini granola cookies on a cooling rack and a small bowl of granola on the side by teri-ann carty

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.

overhead view of freshly baked tahini granola cookies and more cookies in the background by teri-ann carty

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.


Food Photographer and Recipe Developer based in Toronto, Canada. 

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cozy moment, hand taking a granola cookie from the stack, crumbs on the plate and jar of granola in the background by teri-ann carty

Tahini Granola Cookies

Teri-Ann Carty
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!
Prep Time 15 minutes
Cook Time 15 minutes
Course Cookies, Desserts & Sweets
Cuisine Canadian
Servings 15


  • stove, cookie sheets, bowl


  • 1 egg
  • ½ cup each olive oil, maple syrup and 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


  • 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.


If you are vegan, replace egg with flax egg!
Keyword breakfast cookie, breakfast option, dairy free, easy cookie recipe, gluten free, healthy cookies, vegan option

23 Responses

  1. Wow, these are truly amazing! I baked for 17 minutes and they were perfect! Definitely let them cool. I didn’t have any slivered almonds so I just chopped some up. I’ll be eating these for a quick breakfast or snack and definitely will make again and again. Thank you!

  2. These were outstanding! I swapped out the raisins for Lilly’s low sugar chocolate chips, then used 1/4 cup scoop for each cookie. Baked for 17 minutes. My husband was skeptical but then grabbed a 2nd cookie before he was finished with the first! Haha! This recipe is a keeper! 🤩🤩🤩

  3. These are amazing. I feel like you can add any add-ins after the base recipe. I didn’t have pumpkin seeds so added unsweetened coconut. They’ll be a hit at the market next week!

  4. Any suggestions to remove the maple syrup if we are trying go avoid sugar? Dates maybe? Or raisins alone would be sufficient?

    1. Hi! You could use a date puree (blended dates) if you prefer. You could also 1/2 the maple syrup if you like BUT the cookies do need something to keep them together so don’t completely omit.

  5. Thank you for this wonderful recipe!

    I used seed butter (cashew, almond, sunflower, chia) instead of Tahini and doubled the cinnamon 👌🏾

  6. Good morning! I made these last night and O.M.G. they are delicious! My hubs and I are are loving them. Thank you so much and we’re looking forward to trying more of your creations!!!

  7. Good Morning,
    Love this recipe , I used less maple syrup little over 1/4 cup
    I used chopped almonds …OMG sooooo good !!!
    I noticed in the comments someone shared measured 1/4 cup I did the same ..perfect size !!
    Thank you 🙂

  8. These are great! I made them for myself, grandchildren and a nursing mom. Not everyone likes raisins so I substituted in a mix of: dried cranberries, coconut, hemp, flax seeds, millet and some dark chocolate to make 1/2 cup. Thank you for the recipe!

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