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–+ servings
A hand holding a tahini seed cookie
Prep: 5 minutes
Cook: 10 minutes
Total: 14 minutes

Tahini Seed Chocolate Chunk Breakfast Cookies Recipe

Densely packed with seeds, dotted with chocolate, held together with tahini and honey and flavored with vanilla and cardamom. I LOVE these slightly sweet, full of flavor, seedy-in-the-best-way, healthy cookies!
Yield: 15

Ingredients

  • 1/2 cup tahini mixed well
  • 1/4 cup honey
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 2/3 cup rolled oats
  • 1/2 cup raw unsalted pepitas
  • 1/2 cup roasted salted sunflower seeds raw will work too
  • 2 tablespoons raw sesame seeds
  • 1/3 cup chocolate chunks or chocolate chips; plus a few more for topping if desired
  • 1/2 teaspoon sea salt flakes for sprinkling on top; optional

Instructions

  • Preheat your oven to 350°F and line a large baking sheet with parchment paper.
  • Add the tahini, honey, vanilla, cardamom, and 1/4 teaspoon kosher salt to a medium bowl. Stir together until completely combined.
  • Add the dry ingredients except for the flaky sea salt, which you'll sprinkle on after they bake. Mix with a sturdy wooden spoon or spatula until thoroughly combined.
  • Scoop rounds of the cookies onto your baking sheet, about 2 inches apart. I like to use a 2-tablespoon cookie scoop, and as I'm scooping, I really try to push the cookie dough together to help it stick together.
  • With your fingers, gently press the edges of the cookie together while pressing down to flatten it. You might have a few errant seeds fall out; this is okay and normal! Just do your best to push it back into the side of the cookie.
  • If desired, top each cookie with two or three more chocolate chunks.
  • Bake for 10-13 minutes, until ever so slightly puffed and the edges of the cookie are turning golden.
  • IMPORTANT: Allow the cookies to cool on the baking sheet until completely hardened and cool, about one hour. They harden and stick together as they cool.
  • Remove the cookies from the parchment and serve. Store in an airtight container at room temp for up to 5 days.

Notes

Total time does not include one hour cooling time. 

Storage & freezing notes

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days. Not only can you freeze these tahini seed cookies, they're absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

Nutrition Facts

Serving: 1g, Calories: 146kcal, Carbohydrates: 12g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 0.2mg, Sodium: 153mg, Potassium: 120mg, Fiber: 2g, Sugar: 6g, Vitamin A: 8IU, Vitamin C: 0.5mg, Calcium: 32mg, Iron: 1mg