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Tahini Oat Breakfast Cookies

Good news! Cookies are now recommended for a balanced breakfast. Well, not all cookies, but these are!

35 mins
12 Serving(s)
Tahini Oat Breakfast Cookies


  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 medium ripe banana, mashed
  • 1 Flax Egg (see recipe notes) or 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/4 cups old-fashioned oats
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup shredded unsweetened coconut
  • optional mix-ins (see recipe notes)


  1. Place rack in center of oven and preheat to 350 degrees. Line a cookie sheet with parchment paper; set aside.
  2. In a large bowl stir together tahini, maple syrup, coconut sugar, banana, Flax Egg and vanilla. In a separate large bowl, stir together oats, baking powder and salt. Add wet ingredients to dry ingredients; mix until just combined. Gently fold in coconut and any additional mix-ins (see recipe notes).
  3. Scoop 2-tablespoon portions of dough onto prepared cookie sheet, leaving 2 inches of space between each.
  4. Bake 15–18 minutes or until edges of cookies are golden brown. Remove from oven; let cool on pan 5 minutes. Transfer cookies to a wire rack and let cool completely. Store in an airtight container up to 7 days.

Recipe Notes

Flax Egg

For one egg equivalent, mix 1 tablespoon flaxseed meal with 3 tablespoons of water in a small bowl and let sit 1–2 minutes or until thickened.

      Optional Mix-Ins
      • chia seeds
      • mini dark chocolate chips
      • dried cranberries
      • hemp seeds
      • chopped walnuts

        Nutrition Facts

        142 Calories Per ServingFat: 7gSaturated Fat: 1gSodium: 92mgCarbohydrates: 19gFiber: 2gSugars: 10gProtein: 3g

        Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe