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–+ servings
recipe image of bananas tahini oats flour baking soda cinnamon vanilla extract maple syrup chia seeds flax seeds nuts dried fruit coconut oil honey agave nectar almond butter peanut butter arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Tahini Banana Breakfast Cookies

These vegan breakfast cookies are a bridge between a busy morning and a moment of pause. They are the kind of healthy breakfast cookies that make you feel good about feeding your family something wholesome.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mashed Bananas
  • 2 ripe bananas mashed
Wet Ingredients
  • 1/3 cup tahini well stirred
  • 1/4 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups rolled oats use certified gluten free oats for gluten free version
  • 0.5 cup oat flour or all purpose flour or almond flour for paleo
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
Optional Add-ins
  • 0.25 cup chocolate chips, chopped nuts, or dried fruit

Equipment

  • Mixing bowl
  • Fork
  • - Spatula
  • Baking sheet
  • Cookie Scoop

Method
 

Preheat and Prep
  1. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  2. Add the tahini, maple syrup, and vanilla extract to the mashed bananas. Stir until everything is well combined.
  3. In a separate small bowl, whisk together the rolled oats, oat flour, baking soda, cinnamon, and salt. If you are adding any optional mix-ins like chocolate chips or nuts, you can stir them into the dry ingredients now.
  4. Pour the dry ingredients into the wet mixture. Stir with a spatula until just combined. Do not overmix.
  5. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the back of a spoon or your palm.
  6. Bake for 10 to 12 minutes, or until the edges are golden brown and the tops are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5g

Notes

These cookies are perfect for using up those overripe bananas sitting on your counter. They are a dairy-free banana cookies recipe that respects the ingredient and reduces waste. You can add chia seeds, flax seeds, nuts, or dried fruit to make them your own.
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