Updated: Feb 15, 2021
Personally, I like dry breakfast foods like toast, and I really like breakfast cookies! Whole Foods carries tahini cookies that are quite tasty but I’m sure contain way too much sugar for daily enjoyment. So, I’ve been working on creating my own. I found a copycat recipe on another blog, but it still has quite a bit of sugar. Here is my current version, with fruit preserves and some chocolate chips for sweetness, and some flax meal with water to help it stick together instead of syrup. All of the healthy fats from tahini and walnuts make these cookies satisfying, anti-inflammatory and nutritious.
1/2 cup tahini (sesame seed butter) 1 1/2 cup rolled oats (quick cook or blended old fashioned oats) 1 tbls flax meal (ground flax seed) 3 tbls hot water 3 tbls fruit preserves 1 tbls honey or agave syrup (optional) 2/3 cup walnuts 1 teaspoon cinnamon 2 tbls mini chocolate chips (optional) (dried fruit-optional) pinch of salt
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Mix the flax meal and hot water and let it sit for 5 minutes. Add fruit preserves, sweetener and tahini and stir. Next, add oats, salt, and cinnamon and stir. Then, add walnuts and chocolate chips and stir. Use a tablespoon to gather a heaping scoop and press the ball of “dough” onto the lined cookie sheet. It’s pretty sticky, so use cold water to rinse your hands to help prevent it from getting too sticky. When they are all on the baking sheet, bake for about 15 minutes. They should slightly brown on the edges. Allow to cool before eating. Makes about 16 cookies.
***Remember, whenever you eat grains, chew them really well. Your saliva contains amylase, the main digestive enzyme for grains. Chew, chew, chew for good digestion!