These Maple Tahini Oatmeal Cookies are the perfect healthy dessert or snack, and they can be eaten for breakfast!
You guysssssss, these cookies are INSANE! These are probably one of my favorite recipes I’ve ever made. Like even non-healthified and healthified – you seriously wouldn’t even know they were only made with six healthy ingredients.
I don’t know why it has taken so long for me to realize how good tahini is in baked goods but I truly cannot get enough. I’ve seriously gone through three jars in less than two months because I’ve been putting it in all the baked goods! Because it has such a nutty flavor, it really goes well anywhere where nut butter is required. Cookies, brownies, fudge, little protein balls – you name it, I want to put tahini in it.
I am so pumped to be sharing this recipe with you guys because I want everyone to start baking with tahini right now. My favorite brand of tahini is Soom, which I’ve shared before. That’s not an affiliate link, just straight sharing because their tahini is the creamiest and some of Philadelphia’s top chefs use it in their cooking.
Since you all know how much I love my nightly dessert, you know how perfect these were for that sweet tooth settlement at night. But I also think these could be eaten for breakfast (with or without the chocolate :). The ingredients are super clean and come together to create a perfect breakfast. A great way to start the morning, if you ask me!
If you have any doubts about baking with tahini, I’m challenging you to give these cookies a try. Everyone that I made them for absolutely loved them!
Please let me know if you try these Maple Tahini Oatmeal Cookies!
- ¾ cup quick oats
- ½ cup chopped nuts (I used walnuts)
- ½ tsp sea salt
- 2 tsp cinnamon
- ½ cup tahini
- ¼ cup maple syrup
- Chocolate drizzle
- Preheat oven to 350F
- Mix the first four ingredients together in a large bowl.
- In a small bowl, mix together the tahini and maple syrup.
- Add the wet ingredients to the dry and stir until fully combined.
- Wet your hands with water to prevent sticking and roll into 2 tbsp balls.
- Place on lined (parchment paper) baking sheet and flatten/form into cookie shapes.
- Bake at 350F for 10-12 minutes. Cool for 10 minutes before eating/drizzling with chocolate. Store in airtight container for 5 days or freeze for longer.