Oatmeal Tahini Breakfast Cookies
Breakfast is definitely my most stressful meal of the day. I love my time in the morning and don’t want to have many dishes to worry about before I head to work. The last few weeks I’ve been looking for ways to make breakfasts easier and have really been loving experimenting with baking.
I whipped these up early this morning and am so excited to have them for our road trip this weekend! I made a few modifications from the original Oh She Glows recipe here. I added some hemp hearts and coconut oil to add a bit more fat and protein to keep you feeling fuller longer. Making quick breads and snacks like these are perfect ways to add easy convenience foods to your bust schedule. These took less than 30 minutes start to finish and use just a handful of pantry ingredients. Give them a try and let me know what you think in the comments below.
Oatmeal Tahini Breakfast Cookies
Makes approx 10 large cookies
Ingredients:
2 C rolled oats ( gluten free if possible)
3 medium bananas
3 Tbsp ground flax seeds
1/4 C hemp hearts
1 Tbsp cinnamon
1 Tbsp coconut oil
pinch of salt
1/4 C jam
for topping ( optional)
1 Tbsp Soom Chocolate Tahini
1 Tbsp Almond Butter
1/2 Tbsp Maldon salt
Method
Preheat the oven to 350°.
Add oats to a food processor and blend until you have a rough flour. make sure not to blend too fine, you want a bit of texture for a nice chewiness. Set aside in a large mixing bowl.
Add remaining ingredients accept jam to the food processor and blend until smooth and creamy. Add the wet mixture to the dry mixture and stir to combine throughly.
Use a tablespoon to scoop the dough into 10 mounds on a lined cookie sheet, these cookies don’t spread so don’t worry about crowding. Press your thumb into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
Bake for about 15 minutes until fragrant and the edges are golden brown. Remove and let cool on the tray.
To prepare the glaze, warm up the individual tahini and/or almond butter in a small sauce pan or under hot running water. Drizzle over cookies while they are still warm, sprinkle salt over top and allow to cool.
Keep these stored in an airtight container for up to one week.