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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