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)

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Instructions

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

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.