Tahini Banana Breakfast Cookies
These healthy banana breakfast cookies are perfect! Made with a blend of oats, quinoa, banana and tahini they're high protein, vegan, and low sugar too!
Servings: 12 Cookies
Calories: 134kcal
Ingredients
- 1/2 cup tahini or nut butter of choice
- 1/4 cup maple syrup or maple syrup
- 1 medium ripe banana mashed
- 1 flax egg
- 1 teaspoon vanilla
- 3/4 cup gluten-free oats or oats of choice
- 1/2 cup cooked quinoa
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup shredded coconut (optional)
- 1 tablespoon chia seeds (optional)
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Add tahini, syrup, banana, flax egg, and vanilla in a large bowl. Mix until combined. Add oats, quinoa, baking powder and salt to the bowl and stir together. Fold in the coconut and chia seeds if using.
- Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
- Enjoy at room temp or slightly reheated in a microwave.
Video
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg