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Tahini and Oats Breakfast Cookie

Course Breakfast, Dessert
Cuisine Gluten free, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Author Carolina Jantac, MS, RD, LD


  • 1/3 cup of Once Again Tahini
  • 1 cup of quick oats
  • 1/3 cup of chopped almonds
  • 1/3 cup of maple syrup or honey
  • 1/3 cup dark chocolate chips or dried cranberries You can use both!
  • 1 teaspoon of cinnamon


  1. In medium sized bowl combine tahini and maple syrup (or honey) well. Add in oats, almonds, and cinnamon.
  2. Lastly, stir in chocolate chips or dried cranberries. You may also use both, 1/3 cup of each works well.
  3. On baking sheet, drop 1 tablespoon of batter for each cookie, and using a fork flatten them to bake evenly.
  4. Bake at 350 degrees Fahrenheit for 10 to 15 minutes or until golden brown on edges. Remove from oven and let it cook for a few minutes before serving.
  5. Store in airtight container for 4 days at room temperature, or in refrigerator for up to 7 days.

Recipe Notes