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.

Tahini Date Seedy Breakfast Cookies

Name: Tahini Date Seedy Breakfast Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: Tahini; Maple Syrup; Egg; Vanilla Extract; Gluten-Free Rolled Oats; Ground Flax Seeds; Pumpkin Seeds; Hemp Seeds; Sea Salt; Baking Powder; Dates

Recipe by Megan Horsley

Ingredients

Time

10m

Serves

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

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

1/3 cup

Dates

chopped

Instructions

Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.

In a large bowl, mix together the tahini, maple syrup, egg and vanilla extract. Then, add the rest of the ingredients and stir together.

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!

Substitutions: No tahini: use almond butter, peanut butter, or other favourite nut or seed butter.