Chewy Baked Breakfast Cookies with Tahini

Name: Chewy Baked Breakfast Cookies with Tahini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: ½ cup (175 mL) oat flour; ½ cup (125 mL) quick oats; ½ cup (60 mL) dark chocolate chips; ¼ cup (60 mL) ground flax; ¼ cup (60 mL) hemp hearts; ¼ cup (60 mL) unsweetened cocoa powder; ½ teaspoon (2 ½ mL) baking soda; ½ teaspoon (2 ½ mL) salt; 1 cup (250 mL) tahini; ⅓ cup (80 mL) honey; ¼ cup (80 mL) extra virgin olive oil; 2 teaspoons (10 mL) vanilla extract; 1 egg; Sesame seeds, for sprinkling (optional)

by Lindsay Pleskot, RD on Dec 5, 2024 (updated Feb 2, 2026) 10 comments

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from 4 reviews

Umm, yep! Cookies for breakfast. Packed with nourishing ingredients like oats, flax, hemp hearts and tahini, they’ve got all the goods of a balanced breakfast bowl in chewy, chocolatey, cookie form. They also freeze well and are great for meal prep!

overhead shot of the cookies baked on parchment paper

I don’t think I’ve ever been THIS EXCITED to share a recipe with you. Not only are these breakfast cookies the best thing ever to wake up to, but they are extra special because…

They are straight out of my brand new upcoming cookbook, The Feel Good Meal Plan!

The goal of this book was to simplify the endless task of getting nourishing meals on the table for you and your family. Not only that…but to make them delicious recipes you’d want to make on repeat.

And that is exactly what these double chocolate breakfast cookies deliver. With a base of oats and oat flour, throw in some flax and hemp hearts and the addition of gooey tahinig, they’ve got all the goodness of a balanced protein and fiber packed oatmeal bowl…but in cookie form. ‘

What could be better?!

I hope you love this recipe as much as our family does! Let’s dive into how to make them.

All the ingredients for healthy breakfast cookies laid out neatly on a pink surface in separate small bowls.

What You’ll Need for these Breakfast Cookies

Oat Flour: I love using oat flour in my baking in addition to the extra soluble fiber, B vitamins and iron, they give the cookies a heartier, more satisfying base.

Quick Oats: Oats are such a classic breakfast food (you’ll love these blended chocolate peanut butter cottage cheese overnight oats and this strawberries and cream version too!) so why not turn them into cookies. They add the perfect texture plus, more fiber to keep you full and energized longer

Ground Flax: Packed with omega-3s and fiber, flax is a nutrition powerhouse and works seamlessly into the cookie dough.

Cocoa Powder: If you’re gonna do chocolate why not go all out. Cocoa powder gives a rich chocolatey taste and is the perfect compliment to the tahini.

Tahini: Provides a bit of extra protein plus nourishing fats, making them more filling and satisfying. Another bonus is the boost of iron!

Honey: Naturally sweetens the cookies and adds to the chewy texture

Olive Oil: The addition of this nourishing fat adds moisture to the cookies, keeping them nice and chewy.

Egg: Eggs are key to binding the ingredients.

Chocolate Chips: Because chocolate for breakfast is always a good idea!

Hemp Hearts: Add a boost of additional protein, omega-3s and fiber, making these cookies a truly balanced breakfast.

Sesame Seeds (Optional): A sprinkle on top adds a nice crunch and a little extra flavor. To be honest I just really like the look of them. Haha. But you can totally leave them out.

side view of chewy breakfast cookies on parchment paper.

How to Make These Breakfast Cookies

Dry and wet ingredients for cookies being combined.

In a medium bowl, whisk together the oat flour, oats, chocolate chips, ground flax, hemp hearts, cocoa, baking soda and salt.

A bowl with a mix of wet ingredients like egg, vanilla, tahini, and honey for chewy healthy breakfast cookies.

In another bowl, whisk together the tahini, honey, oil, and egg until a smooth paste forms.

A bowl of wet ingredients mixed for breakfast cookies.

Fold the tahini mixture into the flour mixture until completely combined and a dough forms.

overhead shot of the cookies on parchment paper before being baked

Form the dough into twelve evenly sized balls and place on the prepared pans, evenly spread out. Flatten with the back of a spoon or fork. Sprinkle the tops of the cookies with the sesame seeds (if using)

Bake for 10 to 12 minutes, until crispy on the outside and soft on the inside. (The cookies will seem quite soft when they come out of the oven—this is key for those soft, chewy centers – but will harden as they cool.) Transfer the cookies to a wire rack and let cool for 7 to 10 minutes, then enjoy!

Common Mistakes to Avoid

Separated Tahini: A runny tahini works best for this recipe. Make sure to stir it well before adding to avoid a batter that is either too oily, or too dry.

Skipping the Cooling Step: These cookies need a few minutes to cool so they set properly. Let them sit on the baking sheet for about 10 minutes before eating or transferring to your storage container.

Chewy oatmeal cookies arranged on a baking sheet.

Nutrition Benefits (Nutrition by Addition)

Let’s take a look at what we’ve added to these cookies to make them a nutritious breakfast option.

Tahini, made from sesame seeds is a good as a boost of protein and satiating fats. It is also a good source of iron. Oats and oat flour provide soluble fiber, which helps to keep blood sugars stable, leading to longer lasting energy. Flax and hemp hearts add a boost of omega-3s, antioxidants, fats and protein to make these cookies more filling and satisfying as a breakfast option. And let’s not forget the chocolate—it’s not just delicious, but it also has antioxidants for a little extra boost.

The concept of Nutrition by Addition is all about adding ingredients that make us feel good and keep us going. These cookies bring together great flavors and nourishing ingredients, so you can start your morning with something that’s both delicious and satisfying.

Recipe, Kitchen, & Time Saving Hacks

Double the Recipe: These cookies freeze beautifully, so make a double batch and freeze half for a quick breakfast option anytime.

Use a Cookie Scoop: To keep each cookie the same size, making baking time more consistent.

I hope you love this recipe! If you do, make sure to grab your copy of The Feel Good Meal Plan: a fresh take on meal prep with over 100 nourishing recipes to feed your family with ease.

Thank you so much for your support. I can’t wait for you to get your hands on it!

Other Grab & Go Busy Morning Recipes to Try

Did you Make This Recipe?

If you make these Chocolate Tahini Breakfast Cookies it would make my day if you would leave a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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