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Date Walnut Tahini Breakfast Cookies

Chewy oat breakfast cookies with dates, walnuts, tahini, sesame, banana, and just enough maple to feel like a treat.

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Date Walnut Tahini Breakfast Cookies

I like dates in breakfast snacks because they bring sweetness, chew, and fiber without needing much refined sugar.

Here they make breakfast cookies feel satisfying instead of austere.

Tahini adds a little bitterness and keeps the cookies tender. I use walnuts and sesame so the surface has enough crunch that the cookies do not eat like soft granola bars.

I treat these as make-ahead breakfast support: one or two cookies with yogurt, fruit, or coffee, not a replacement for a full meal.

For another recipe in this seed collection, try Date Tahini Greek Yogurt Parfaits or Cardamom Date Oat Snack Cake.

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Directions

  1. Heat the oven to 350 F and line a sheet pan with parchment.
  2. Stir oats, dates, walnuts, sesame seeds, cinnamon, baking powder, and 1/4 teaspoon salt.
  3. Whisk banana, tahini, maple syrup, and egg in a separate bowl.
  4. Fold wet ingredients into dry ingredients and rest for 5 minutes.
  5. Scoop 10 mounds onto the sheet pan and flatten slightly.
  6. Bake for 14 to 16 minutes, until set and browned at the edges.
  7. Cool on the pan for 10 minutes before moving.

Nutrition

Nutrition Information

Estimated per cookie: 220 calories, 6 g protein, 27 g carbohydrates, 11 g fat.

Variations

Recipe Variations

- Add mini dark chocolate chips for a more dessert-like version.
- Swap walnuts for pistachios.
- Use almond butter instead of tahini.

Notes

  • Chop dates small so every cookie gets some chew.
  • Resting the dough helps the oats hydrate.
  • Store chilled for up to 5 days or freeze individually.

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