Tahini Date Seedy Breakfast Cookies
Tahini Date Seedy Breakfast Cookies
Recipe by Megan Horsley
Ingredients
10
Time
10m
Serves
6
Getting ready for school and work snacks has never been easier! These nut-free Tahini Date Breakfast Cookies come together quickly. They are packed with fibre, protein, and healthy fats like ALA, which make them well-balanced for maintaining blood sugar levels and supporting healthy brain development in children.
Kid-Friendly
Gluten-Free
Breakfast
Ingredients
1/2 cup
Tahini
runny
1/4 cup
Maple Syrup
1
Egg
large
1 Tbsp
Vanilla Extract
1/2 cup
Gluten-Free Rolled Oats
2 Tbsp
Ground Flax Seeds
1/4 cup
Pumpkin Seeds
2 Tbsp
Hemp Seeds
1/4 tsp
Sea Salt
1/2 tsp
Baking Powder
Instructions
1
Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
2
In a large bowl, mix together the tahini, maple syrup, egg and vanilla extract. Then, add the rest of the ingredients and stir together.
3
Use a 2-tbsp cookie scoop to scoop the cookie dough onto the baking sheet. Bake for 10 minutes and let cool for 10 minutes before removing from the baking sheet. Enjoy!
4
Substitutions: No tahini: use almond butter, peanut butter, or other favourite nut or seed butter.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
