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Oat and Tahini Breakfast Cookies
Oat and Tahini Breakfast Cookies
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Wholesome breakfast cookies filled with nuts, dried fruit, and tahini. Perfect for a quick and satisfying morning treat, paired perfectly with a warm cup of tea or coffee. Gluten-free and naturally sweetened.
Ingredients:
  • 1/4 cup pepitas
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup whole almonds
  • 1 1/2 cups old fashioned rolled oats, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons, 1/2 stick) unsalted butter, at room temperature
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 large egg white
  • 1/4 cup tahini
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated orange zest
  • 3/4 cup raisins, diced apricots, and/or cranberries, alone or in combination
Instructions:
  • Preheat the oven to 375ºF and position the rack in the middle. Line a baking sheet with parchment paper.
  • Spread the pumpkin seeds, walnuts, and almonds on a baking sheet and toast in the oven for 8 to 10 minutes until fragrant. Cool briefly before using.
  • Grind 1/2 cup of oats: Use a food processor to finely grind 1/2 cup of oats into oat flour, then pulse in the baking powder and salt to mix.
  • Combine the butter and sugar in a bowl with a paddle attachment or use a wooden spoon until creamy. Add egg, egg white, tahini, vanilla, and orange zest. Mix well, scraping down the sides of the bowl. Combine oat flour mixture into the dough on low speed until mixed.
  • Combine the remaining 1 cup of oats, pumpkin seeds, walnuts, almonds, and dried fruit, stirring until mixed evenly.
  • Using a cookie scoop or two spoons, place 1/4 cup dough blobs onto the baking sheet, ensuring they are 2 inches apart. Dampen your fingers and lightly flatten the dough into 3-inch circles with flat tops.
  • Bake the cookies in the preheated oven for 10 to 12 minutes, until they turn light brown. Allow the cookies to cool completely on the baking sheet before serving.

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