Oatmeal Nut Butter / Tahini Breakfast Cookies

April 28, 2019
0 Ratings
Photo by Ghazzzit
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2 dozen
Author Notes

These are hearty, barely sweet, refined-sugar-free cookies that make a great option for breakfast or a healthy snack. I've made them using peanut butter or tahini, and maple syrup or honey- both swaps are really tasty. As these are quite flexible, adapt at will to whatever your dietary preference.

As written, the recipe is vegan, gluten and refined sugar-free. I was looking for a way to incorporate more oats into the diet (great source of fiber, cholesterol lowering, etc.) other than doing overnight oats or a bowl of oatmeal. I found a recipe that almost hit the mark (other than too much sugar!) at and adapted from there.

A food processor is necessary to grind the oats. However, if you have oat flour on hand and you're feeling particularly inclined to get in an upper body workout in, by all means use a single large bowl and a wooden spoon instead (incorporating air isn't a concern).

The first two steps listed are to maximize time efficiency in prep, but if your oven is particularly slow to pre-heat, perform Step 2 before Step 1. —Ghazzzit

What You'll Need
  • 1/3 cup unsweetened soy/nut/other milk
  • 1 tablespoon chia seeds
  • 1 1/2 cups thick rolled oats (split into 1 cup and 1/2 cup) - ensure these are gluten-free oats if allergies are a concern
  • 1/4 cup ground flax meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup natural peanut/almond/other nut butter/tahini (purchase a freshly ground butter from the bulk section of your grocery if possible, otherwise choose an organic/natural butter without any additives - do not use big box brands)
  • 2/3 cup maple syrup (or honey if not strictly vegan)
  1. Heat milk in a small bowl in the microwave until warm. Add chia seeds to the warmed milk, stir and set aside to thicken for 12-15 mins.
  2. Move oven racks to allow for baking in upper and lower third of oven with 2 baking trays. Preheat oven to 350 degrees F. Line 2 baking trays with Silpats or parchment paper and set aside.
  3. In a food processor, add 1 cup of the oats and pulse/process until the oats form a coarse flour. (Alternatively, if you have oat flour already on hand, you can mix by hand in a bowl) Add the flax meal, salt, baking soda and baking powder and pulse/mix to combine well.
  4. Add the thickened "chia egg" (milk + chia seeds) to the dry ingredients and pulse until well combined. Add the peanut butter and maple syrup and pulse until well combined, scraping down the bowl with a spatula as needed. Finally add the remaining 1/2 cup of whole oats and pulse to thoroughly combine.
  5. Spoon 12 heaping tablespoons of batter, equally spaced, onto each prepared baking sheet. Use either a fork or your lightly wet fingertips to round out the shape and flatten each batter mound to ~1/3 inch height.
  6. Bake at 350 degrees F for 12-14 minutes, rotating pans halfway through baking, until cookies are firm to the touch and lightly browned on the bottom. Remove from oven and place cookies on a rack to cool. These keep well for up to 2 weeks at room temperature, stored in an airtight container. Enjoy!

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