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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!
4.91 from 10 votes
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Servings: 10 cookies
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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
US Customary - Metric

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.

Nutrition

Serving: 1cookie | Calories: 379kcal | Carbohydrates: 31g | Protein: 8g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 204mg | Potassium: 317mg | Fiber: 5g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.