These breakfast cookies are made with just a few simple ingredients, like walnuts, tahini, maple syrup, egg, and oats. They’re perfect to make ahead, so delicious, and have multiple nutrition benefits.
⅓ cup tahini
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 cup oat flour
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup California walnuts, roughly chopped
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, add the tahini, maple syrup, egg, and vanilla extract. Whisk well to combine.
Add the oat flour, cinnamon, baking soda, and salt. Mix to combine.
Fold in the California walnuts, reserving some for the tops of the cookies.
Using a small ice cream scoop or a spoon, scoop about 2 tablespoons of dough each onto the baking sheet. You should have 10 cookies. Note that the dough will be very sticky!
Using your hands, gently form the dough into a circular, cookie shape and flatten them gently. Top with the remaining chopped California walnuts.
Bake in the preheated oven for 10 minutes. Let cool for a few minutes and enjoy.
* Note that these cookies will get firmer as they cool; make sure not to overbake them. For a more uniform circle shape, you can gently swirl the cookies using an upside-down glass when they’re hot out of the oven.
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