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cozy moment, hand taking a granola cookie from the stack, crumbs on the plate and jar of granola in the background by teri-ann carty

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!
4.93 from 14 votes
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Servings: 15
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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
US Customary - Metric

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

Serving: 1cookie | Calories: 281kcal | Carbohydrates: 23g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 217mg | Fiber: 3g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 55mg | 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.