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Tahini Banana Breakfast Cookies Recipe

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These Tahini Banana Breakfast Cookies are a wholesome and delicious way to start your day. Made with nutritious ingredients like tahini, ripe banana, and gluten-free oats, they are naturally sweetened with maple syrup and offer a perfect blend of flavors and textures. Whether you need a quick breakfast or a healthy snack, these cookies are easy to make and perfect for on-the-go.

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 mixed with 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 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 the Oven: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper and set it aside for easy cookie removal and cleanup.
  2. Mix Wet Ingredients: In a large bowl, combine the tahini, maple syrup, mashed banana, flax egg, and vanilla extract. Stir thoroughly until all the ingredients are well blended into a smooth mixture.
  3. Add Dry Ingredients: To the wet mixture, add the gluten-free oats, cooked quinoa, baking powder, and a pinch of salt. Stir until the ingredients are evenly incorporated. If you are using shredded coconut and chia seeds, fold them gently into the dough at this stage.
  4. Form the Cookies: Using a spoon, scoop out about 2 tablespoons of dough per cookie and place dollops onto the prepared baking sheet. Space the dough evenly to allow for slight spreading during baking.
  5. Bake the Cookies: Bake the cookies on the center rack of the oven for 15 to 18 minutes, until the edges turn golden brown and the centers are set.
  6. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes. Then transfer them to a wire rack to cool completely to prevent sogginess.
  7. Serve and Enjoy: Enjoy the cookies at room temperature or warm them slightly in the microwave for a soft, freshly baked texture.

Notes

  • You can substitute tahini with your favorite nut butter such as almond or peanut butter.
  • A flax egg is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes.
  • Cooked quinoa adds an extra boost of protein and a nice texture, but you can omit it if preferred.
  • These cookies keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Feel free to add mix-ins like chocolate chips, nuts, or dried fruit for extra flavor.

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