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Tahini Banana Breakfast Cookies Recipe

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4.2 from 10 reviews

These Tahini Banana Breakfast Cookies are a wholesome and nutritious treat perfect for a quick breakfast or snack. Made with tahini, ripe banana, gluten-free oats, and cooked quinoa, they offer a delicious blend of flavors and textures with optional shredded coconut and chia seeds for added nutrition and crunch. Naturally sweetened with maple syrup and lightly spiced with vanilla, these cookies are easy to make, vegan, gluten-free, and packed with fiber and protein.

  • Total Time: 25-28 minutes
  • Yield: 12 cookies

Ingredients

Main Ingredients

  • 1/2 cup tahini (or nut butter of choice)
  • 1/4 cup maple syrup
  • 1 medium ripe banana (mashed)
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested)
  • 1 teaspoon vanilla bean paste
  • 3/4 cup gluten-free oats (or oats of choice)
  • 1/2 cup cooked quinoa
  • 1 teaspoon baking powder
  • Pinch of salt

Optional Ingredients

  • 1/4 cup shredded coconut
  • 1 tablespoon chia seeds

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, combine the tahini, maple syrup, mashed banana, flax egg, and vanilla bean paste. Stir until the mixture is smooth and well incorporated.
  3. Add Dry Ingredients: To the wet mixture, add the gluten-free oats, cooked quinoa, baking powder, and a pinch of salt. Stir everything together until just combined. If using, fold in the shredded coconut and chia seeds for extra texture and nutrition.
  4. Form Cookies: Using a spoon, scoop approximately 2 tablespoons of the dough and place it onto the prepared baking sheet. Repeat this process until you have used all the dough, spacing the cookies evenly.
  5. Bake: Place the baking sheet on the center rack of the oven and bake for 15 to 18 minutes, or until the cookie edges turn golden brown.
  6. Cool: Remove the cookies from the oven and let them cool on the pan for 5 minutes to set. Then transfer the cookies to a wire rack to cool completely.
  7. Serve: Enjoy the cookies at room temperature or lightly reheat them in the microwave for a warm treat.

Notes

  • The flax egg can be prepared by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, then letting it sit for 5-10 minutes until gelatinous.
  • Cooked quinoa adds extra protein and a slight nutty flavor; ensure it is cooled before mixing.
  • These cookies are vegan and gluten-free if gluten-free oats are used.
  • For added sweetness, you can drizzle a little extra maple syrup on top before serving.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Optional shredded coconut and chia seeds add texture and nutritional benefits but can be omitted if desired.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/tahini-banana-breakfast-cookies-recipe/