These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!

Cookies for breakfast?  Of course!  Don’t worry; no one will scold you for having these cookies for breakfast! Trust me!

These healthy tahini cookies are a great way to start the day. And they are a cinch to make!

You’ll absolutely fall in LOVE with these tahini breakfast cookies because they are

• incredibly easy to make.
• nutritious.
• made in only one bowl.
• customizable.
• perfect for both lunch boxes AND cookie jars!
• great for grab-and-go mornings!

WHAT YOU’LL NEED

Tahini: I use sugar free organic Greek tahini.

Oats: I use old-fashioned oats.

Nuts: I use walnuts.

Maple syrup: It really has a nice, rich flavor without making the cookies overly sweet.

Spices: I use a combination of cinnamon, ground nutmeg, and ground cloves. I think they go great with maple syrup!

Vanilla: I use pure vanilla extract.

Fruit: I use dried cranberries.

HOW TO MAKE HEALTHY TAHINI BREAKFAST COOKIES IN 4 EASY STEPS

STEP 1

Put all the ingredients in a large bowl and mix until well combined using a silicone/rubber spatula.

STEP 2

Form balls with a cookie scoop or spoon, about 25 g / 0.88 oz each and place them on a baking sheet.

STEP 3

Gently press each ball with the palm of your hand to flatten them slightly.

STEP 4

Bake.

That’s literally it!

 TIPS FOR SUCCESS

• I suggest weighing each ball of dough so that the cookies bake uniformly. For this recipe, each piece of dough I weighed was around 25 g / 0.88 oz each, which resulted in 16 cookies.
• Don’t make these cookies too flat. There aren’t any leaveners in them, so they won’t puff up or rise much in the oven.
• These cookies tend to turn light brown on the bottom, rather than on the edges. So, I wouldn’t bake them longer than suggested. This way they stay soft and chewy, even a few days later. If you overbake them, they’ll get hard.

CUSTOMIZABLE VARIATIONS

• Honey: You could replace the maple syrup with honey, but keep in mind that it will be a bit sweeter.
• Add-ins: Feel free to add in some of your favorites, like raisins, shredded coconut, chopped almonds, dried apples or apricots! OR…chocolate chips!! The sky’s the limit, really!
• Flavorings: Orange or lemon zest would bring out a nice citrus flavor.

I hope you enjoy these healthy tahini breakfast cookies!

~Voula

Let me know how these healthy tahini breakfast cookies turn out for you in the comments below! I’d love to hear from you!

WANT TO TRY MORE HEALTHY RECIPES? Check these out!

Greek Baklava Rolls (Saragli) – Refined Sugar Free 

How to Make Homemade Peanut Butter (Step-by-step Tutorial)

Sugar Free Whole Wheat Chocolate Cupcakes

Easy Apple Chips

Print

HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!

Course Breakfast, Dessert, Snack

Cuisine American, Greek

breakfast, cookies, easy,, gluten free, healthy, oil free, sugar free, tahini, vegan

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 16 cookies

Ingredients

• ½ cup (125 g / 4 oz) sugar free tahini
• ¼ cup (75 ml / 3 fl oz) maple syrup
• ¾ cups (70 g / 2.5 oz) old-fashioned oats
• ½ cup (70 g / 2.5 oz) walnuts, chopped
• ¼ cup (40 g / 1.4 oz) dried cranberries
• 2 teaspoons cinnamon
• a pinch of ground nutmeg
• a pinch of ground cloves
• 1 teaspoon vanilla

Instructions

• Preheat the oven to 180°C / 350°F.
• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, add all the ingredients and mix until just combined using a silicone/rubber spatula.
• Form balls with a cookie scoop or spoon. Each ball should weigh about 25 g (0.88 oz). Place them on a baking sheet.*
• Gently press each ball with the palm of your hand to flatten slightly. Don't make them too flat.
• Bake for 10 - 12 minutes. They will turn light brown on the bottom rather than the edges. Leave them on the baking sheet for another 5 minutes.
• Transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for about 5-6 days.
• Enjoy!

Notes

* The size of your cookies before you bake them will determine the overall servings. I suggest weighing each ball of dough so that the cookies bake uniformly.

For this recipe each piece of dough I weighed was about 25 g / 0.88 oz,  which resulted in 16 cookies.  

© Pastry Wishes