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

It’s pretty much impossible to start the day in a bad mood when cookies are for breakfast (if we’re on the same page, you’ll also love my soft & chewy peanut butter banana oatmeal cookies). And I don’t think I’ve ever been THIS EXCITED to share a recipe with you. Not only are these the best thing ever to wake up to, but they are extra special because…

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

The Feel-Good Meal Plan Cookbook

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 tahini, they’ve got all the goodness of a balanced protein and fiber packed oatmeal bowl…but in cookie form. They’re as nourishing as my soft and chewy Greek yogurt chocolate chip cookies and just as delish!

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.

Ingredient Highlights That Make These As Nourishing As They Are Delish

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.

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 happens to add a boost of fiber too!

Tahini: Provides a bit of extra protein plus nourishing fats, making them more filling and satisfying. Plus it’s nut free making these great for lunchboxes too!

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.

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

side view of chewy breakfast cookies on parchment paper.

Let’s Bake These Cookies Together Step-by-Step

A close-up of a wooden bowl containing a mix of dry baking ingredients—oats, ground flaxseed, flour, baking powder, and cinnamon—ready to be combined for healthy breakfast cookies.
Whisk the dry ingredients together
A bowl with a mix of wet ingredients like egg, vanilla, tahini, and honey for chewy healthy breakfast cookies.
Mix the wet ingredients in a separate bowl
Batter is being mixed in a wooden bowl, with a wet mixture poured over a heap of dry ingredients, likely for baking healthy breakfast cookies.

Fold the tahini mixture into the dry ingredients

overhead shot of the cookies on parchment paper before being baked

Roll the dough into balls then flatten before baking.

Chewy oatmeal cookies arranged on a baking sheet.
Bake 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.)

Mistakes I Made So You Don’t Have To

Make sure to stir the tahini well! 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.

Don’t skip the cooling step. These cookies need a few minutes to cool so they set properly and don’t break apart. Let them sit on the baking sheet for about 10 minutes before eating or transferring to your storage container.

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

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

The Feel-Good Meal Plan Cookbook

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Chocolate Tahini Breakfast Cookies on a baking sheet after being baked

Chewy Baked Breakfast Cookies with Tahini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Breakfast, Dessert, meal prep recipe, Snack
  • Method: Baked
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

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!

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the oat flour, oats, chocolate chips, ground flax,m hemp hearts, cocoa, baking soda and salt.
  3. In another bowl, whisk together the tahini, honey, oil, and egg until a smooth paste forms.
  4. Fold the tahini mixture into the flour mixture until completely combined and a dough forms.
  5. 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)
  6. 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!

Notes

Room temp: store the cooled cookies in an airtight container at room temperature for up to 5 days (up to 3 days in warm weather or humid climates)

Fridge: store in the fridge for up to 7 days. 

Freezer: Or store in a sealable freezer bag in the freezer for up to 3 months. Enjoy frozen, or thaw in the microwave for 20-30 seconds or at room temperature for 20 to 30 minutes.