Tahini Granola Cookies
I've had a request for my granola to turn into a cookie and I couldn't turn down the challenge! These Tahini Granola Cookies really marry a lot of the things I love the most and I cannot wait for you to try these soft and crunchy bundles of joy!
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Servings: 15
Equipment
- stove, cookie sheets, bowl
Ingredients
- 1 egg
- ½ cup olive oil
- ½ cup maple syrup
- ½ cup tahini
- 1 tsp vanilla
- 2 cups oats
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup almond flour
- ½ cup slivered almonds
- ½ cup raisins
- 1 tsp cinnamon
- ¾ tsp salt
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment or silicone mat.
- In a large bowl whisk together egg, maple syrup, tahini, olive oil and vanilla together until smooth and well combined.
- Add in remaining ingredients and stir until cookie dough forms.
- Place the bowl in the fridge for 15 minutes to allow the dough to rest.
- Use an ice cream scoop or large soup spoon to measure out cookies. Gently press them down to from cookie shape.
- Bake for 15-17 minutes until golden brown.
- Let them rest on a cooling rack until fully cooled.
Notes
If you are vegan, replace egg with flax egg!
Nutrition
Nutrition Facts
Tahini Granola Cookies
Serving Size
1 cookie
Amount per Serving
Calories
281
% Daily Value*
Fat
19
g
29
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
11
mg
4
%
Sodium
127
mg
6
%
Potassium
217
mg
6
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
6
g
12
%
Vitamin A
24
IU
0
%
Vitamin C
1
mg
1
%
Calcium
55
mg
6
%
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.