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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!
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.
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.
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.
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20 Responses
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!
I am so happy you loved them. Love the whole almond approach. You could sub any nut really. So adaptable💖
Do you store them on the counter or in the fridge?
Hi! They start on the counter haha but I usually pop them in the fridge or even in the freezer for future snacks!
These look delicious! If I don’t have almond flour, can I use oat flour or regular flour? Thank you!
Hi! I would use oat flour to keep them gf but any flour will work. Lmk how it goes!
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! 🤩🤩🤩
So glad you make these tahini granola cookies all your own Kristine!
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!
So happy you’re loving this recipe and making it your own! Thanks for the love
Any suggestions to remove the maple syrup if we are trying go avoid sugar? Dates maybe? Or raisins alone would be sufficient?
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.
Thank you so much for the recipe, i love it
Hey Sara! Thanks for the review, glad you enjoyed it!
Thank you for this wonderful recipe!
I used seed butter (cashew, almond, sunflower, chia) instead of Tahini and doubled the cinnamon 👌🏾
Hey Carolyn, thanks for sharing your modifications! I’m glad you liked this recipe!
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!!!
Hey Jen! Can’t wait to see what you try next, so glad these cookies were hubby approved!
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 🙂
Hey Anna Marie I am so happy that you tried this recipe and enjoyed it!! Thanks for the review 🙂