Published: · Updated: · By: Allison Day · This post may contain affiliate links
Chocolate-covered macaroons meet tahini-banana-topped oatmeal in these nourishing, gluten-free and vegan breakfast cookies. They are rich in fibre and healthy fats, studded with sweet chocolate chips and chewy dried fruit, and bound with nutty tahini (or any nut butter). The best part? Cookies before noon!
We take them on hikes for a tasty energy bite that keeps us fuelled, but they’re also delicious crumbled over yogurt for breakfast, served with ice cream for an in-a-pinch-dessert, or paired with a cup of tea in the afternoon.
Why You Will Love These Feel-Good Breakfast Cookies
Quick: These come together in less than 30 minutes for those rushed baking moments/cravings.
Low-Sugar/Refined Sugar-Free: With so little sugar (just ¼ cup for the entire batch), here, in the form of maple syrup, you would expect a bland result—not the case! The natural sweetness of the coconut, banana, and oats, along with a healthy pinch of salt (and those chocolate chips, of course), work together to create a just-right result.
Adaptable: Play around with the nut butters and add-ins to put your mark on these easy, healthy breakfast cookies.
Coconut, Tahini, and Chocolate Breakfast Cookies
Total Time:28 minutes
Chocolate-covered macaroons meet tahini-banana-topped oatmeal in these healthy, gluten-free and vegan breakfast cookies. They are rich in fibre and healthy fats, studded with tasty chocolate chips and dried fruit. Turn them into lactation cookies by using my suggestions in the notes below.
1.5 cups old-fashioned rolled oats (gluten-free, if necessary) 1 cup unsweetened shredded coconut ¼ cup ground flaxseed 1 teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon kosher salt ½ cup plain yogurt (not Greek-style), non-dairy coconut (vegan) or dairy (not vegan) both work ⅓ cup well-stirred tahini, natural smooth peanut butter, or natural smooth almond butter ¼ cup pure maple syrup ¼ cup mashed ripe banana 1 teaspoon vanilla extract ¾ cup chocolate chips ½ cup raisins, dried cherries, dried cranberries, or chopped dates Flaky sea salt such as Maldon, for topping (optional)
Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
In a large bowl, whisk to combine oats, coconut, flaxseed, cinnamon, baking soda, and salt.
In a medium bowl, whisk to combine yogurt, tahini, maple syrup, banana, and vanilla. Add the yogurt mixture to the oat mixture and stir well until thoroughly combined. Mix in chocolate chips and raisins. Let mixture sit for 5 minutes and then scoop and roll into 3 tablespoon-sized balls, diving between the two baking sheets (or half the batch on one baking sheet), spacing 2-inches apart. Press down slightly with your fingers to flatten the cookies a touch and sprinkle with flaky salt if using.
Bake in the centre of your oven for 15 to 18 minutes, until browned here and there on the tops, sides, and bottom, and dry to the touch. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Repeat with remaining dough. Once cool, the cookies can be refrigerated airtight up to 5 days or frozen for up to 2 months.
Lactation Cookie Variation: I have a recipe for those! However, these would be well-suited as a lactation cookie with a few tablespoons of brewer’s yeast (not nutritional yeast) stirred in.
Vegan and Gluten-Free: Use non-dairy coconut yogurt and gluten-free oats.
Keywords: gluten-free, vegan baking, breakfast cookies, lactation cookies
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