Breakfast Cookies with Tahini and Oats

Breakfast Cookies with Tahini and Oats

For hectic mornings, breakfast cookies are a delightful and healthful grab-and-go choice. These are gluten-free, have minimal added sugar, and go well with a cup of tea or coffee. Each cookie is loaded with tahini, almonds, and dried fruit!

Cookies with Tahini and Oats
Cookies with Tahini and Oats

Cookies for supper! I like that. One of the finest grab-and-go breakfasts known to man, woman, and kid, these cookies are packed with nuts, seeds, dried fruit, and oats with a light nutty undertone from tahini (especially child, or the child in you.)

You’ll wonder why you haven’t been eating cookies for breakfast all along since they are so packed with wonderful things for you. Instead of the sugar in the dough, the dried fruit in the cookies provides the majority of the sweetness. Moreover, they are peanut- and gluten-free-friendly.

How to Prepare Cookies for Breakfast

Breakfast cookies are essentially low-sugar drop cookies that are loaded with nutritious components. (Of course, you can always add an additional 2 tablespoons of sugar if you have a sweet tooth.)

I like to make my own oat flour for this recipe, which seems more difficult than it is. Simply give old-fashioned oats a few quick pulses in a food processor to turn them into a powder. This recipe becomes gluten-free when ground oats are substituted for the AP flour.

Tahini is often linked with hummus, but it can be used in everything from dressing to baked products. Tahini is just sesame seeds that have been soaked in water, roasted, then mashed into a paste.

Tahini adds a delectable and unexpected nutty, rich undertone to these morning cookies. You may use cashew or almond butter instead of tahini if you can’t find it or don’t like it.

You’re in charge when it comes to the fruit and nuts; feel free to use your preferred varieties in the same proportions. The dough in this recipe is a touch sloppy since there are so many chunky ingredients and so little flour. As you flatten it, just press it together with your fingertips; once cooked, it will stay together.

How to Keep Cookies for Breakfast

These cookies, like the majority of drop cookies, will store nicely for approximately 5 days in a closed container on the counter, if you can manage to keep them around long enough (good luck with that). For best taste, they may also be stored for around three months in a freezer zipper bag.

Breakfast Cookies with Tahini and Oats

WORK TIME                      15 mins
PREP TIME                        12 mins
ENTIRE TIME                     27 mins
SERIES                               12 portions
YIELD                                 12 biscuits


  • Pepitas, 14 cup
  • 14 cup coarsely chopped walnuts
  • Almonds, whole, 14 cup
  • 1 1/2 cups split old-fashioned rolled oats
  • A half-teaspoon of baking powder
  • 0.5 teaspoons of salt
  • 1/4 cup (4 tablespoons, half a stick, at room temperature) unsalted butter
  • quarter cup brown sugar
  • One enormous egg and one large egg white
  • Tahini, 14 cup
  • a single vanilla bean
  • 3/4 cup of raisins
  • chopped apricots
  • cranberries, either by themselves or in combination


  • Turn the oven on to 375°F.
  • Place the middle oven rack in the oven. Use parchment paper to line a baking sheet.
  • Spread the pumpkin seeds, walnuts, and almonds on the baking pan and toast them. Roast the nuts for 8 to 10 minutes, or until they begin to smell good. Just let to cool.
  • Grind half a cup of oats:
  • To produce oat flour, crush 1/2 cup of the oats to a fine powder in a food processor. Pulse the baking powder and salt in after adding them.
  • Blend the dough:
  • Cream the butter and sugar together with a wooden spoon or in the bowl of a stand mixer using the paddle attachment until smooth. Add the tahini, vanilla, egg, egg white, and orange zest. Blend well, scraping down the bowl as necessary.
  • Next, add the oat flour mixture to the dough, and combine on low speed.
  • Add the remaining 1 cup of oats, the pumpkin seeds, the walnuts, the almonds, and the dried fruit; toss to blend.
  • Onto the baking pan, drop the cookies:
  • The dough blobs (approximately a 1/4 cup each) should be dropped onto the baking sheet using a cookie scoop or two spoons, spacing them about 2 inches apart. Press the dough into 3-inch rounds with a flat top using wet fingertips.


Cook the cookies:

The cookies should be baked for 10 to 12 minutes, or until a light brown color. Remove from the oven, then allow the baking sheet cool fully.


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