Tahini Chai Breakfast Cookies
These Tahini Chai Breakfast Cookies are perfected when paired with a fresh pot of coffee and some calming morning music!
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.