I may never know why it took me as long as it did to realize that tahini is perfect for baking, but it doesn’t matter now. These Chocolate Tahini Breakfast Cookies taste ridiculously good, and with only 6 ingredients you’ll be hard-pressed to not make them.
Not only are these a favorite in my home and with my coaching clients, but they’ve been one of the most popular recipes on my blog for years now (it feels slightly weird saying that, because it feels like I just started blogging).
There are some new things coming on the horizon of food blogging, photography, and coaching for me, and I’m pretty jazzed about it. It’s going to be among other things, delicious, so stay tuned.
Without further ado, here’s a little info about one of our star ingredients:
If you don’t know, Tahini is essentially ground, toasted sesame seeds.
All tahini isn’t created equal (unfortunately), so you should use a brand that you trust. Ideally, it should be the consistency of a loose almond or peanut butter and have a mild nutty flavor.
My favorite brands are Trader Joes and Whole Foods, but I’m sure there are many other sources out there. You can essentially use it in every way that you would use peanut butter, and I now personally adore it in baking – especially when chocolate is involved.
If you make this recipe, you’ll understand why.
Once your mind is blown by these cookies, post a photo and tag me on Instagram . It’ll 10/10 make my day, and make me low key jealous that you have fresh cookies and I don’t.
Though the title says breakfast, you can enjoy these any time of the day.
Print
Chocolate Tahini Breakfast Cookies
- Total Time: 55 minutes
- Yield: 8 cookies 1x
Description
Possibly the best cookies I’ve ever made, and only 6 ingredients.
Ingredients
- 3/4 cup Old Fashioned Oats
- 1/2 cup Pecans (Chopped)
- 1/2 tsp Sea Salt
- 2 tsp Cinnamon
- 1/2 cup Tahini
- 1/2 cup Maple Syrup
- Whatever mix-ins you want. You can switch up the nuts, or add dried fruit. I’m obviously partial to drizzled chocolate.
Instructions
- Preheat oven to 350
- Add the dry ingredients together in a large bowl and mix well.
- In a small bowl, mix together the tahini and maple syrup
- Add all ingredients together, including any mix-ins (unless it’s melted chocolate)
- Cover the dough, and let it chill for about 30 minutes in the refrigerator
- Remove from the fridge and roll into balls that are about 2 tbsp each. There should be about 8 cookies. Place them on a parchment paper-lined baking sheet, and press them down into the shape of cookies.
- Bake at 350 for 14 minutes. Cool, drizzle with chocolate if that’s what you like, and enjoy. I would say that you should let them completely cool before eating, but realistically I never do. These should keep for 3-5 days, and I’m sure they could be frozen for longer preservation.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Cuisine: American
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Oh. My. These are so good and GF! I could eat a whole batch by myself!
So glad you love them! I definitely could, too.
I made these for a cookie swap and they were a hit! In case it helps anyone else, make sure to actually chill the dough 30+ minutes like MB says. I didn’t chill them long enough and it threw off the baking time. Regardless of the mishap, they came out great and everyone loved them.
Thanks so much for the comment, Sheila! I’m so glad they still turned out, and it’s an honor that you made them for a cookie swap with so many cookie recipes out here on the internet 💕