Tahini Chai Breakfast Cookies
These Tahini Chai Breakfast Cookies are perfected when paired with a fresh pot of coffee and some calming morning music!
Print
Pin
Servings: 10 cookies
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.
Nutrition
Nutrition Facts
Tahini Chai Breakfast Cookies
Serving Size
1 cookie
Amount per Serving
Calories
379
% Daily Value*
Fat
27
g
42
%
Saturated Fat
11
g
69
%
Trans Fat
0.002
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
6
g
Sodium
204
mg
9
%
Potassium
317
mg
9
%
Carbohydrates
31
g
10
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
8
g
16
%
Vitamin A
14
IU
0
%
Vitamin C
1
mg
1
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.