Tahini Seed Chocolate Chunk Breakfast Cookies
If you’re on the lookout for a breakfast treat that feels indulgent yet wholesome, you’ve landed in the right place! These Tahini Seed Chocolate Chunk Breakfast Cookies are the perfect blend of nutty tahini, chewy oats, and rich chocolate chunks. They make for a great start to your day or a satisfying snack any time. Plus, they’re packed with nutritious ingredients, making them a guilt-free option when you need something sweet. So, let’s dive into the details of making these delightful cookies!
Why This Recipe Works
The magic of these Tahini Seed Chocolate Chunk Breakfast Cookies lies in their unique combination of flavors and textures. The tahini brings a creamy, nutty richness that pairs beautifully with the sweetness of honey. The oats provide chewiness, while the pepitas and sunflower seeds add a satisfying crunch. With the added warmth of cardamom and the indulgence of chocolate chunks, these cookies are not only delicious but also nutritious. They’re a great source of healthy fats, fiber, and protein, making them a perfect breakfast option.
The Ingredient Lineup
To make these scrumptious cookies, gather the following ingredients:
- 1/2 cup tahini (mixed well) – Provides creaminess and nutty flavor.
- 1/4 cup honey – Natural sweetener that binds the ingredients together.
- 2 teaspoons pure vanilla extract – Adds depth of flavor.
- 1/2 teaspoon ground cardamom – Offers a warm, aromatic spice.
- 1/4 teaspoon kosher salt – Enhances the flavors.
- 2/3 cup rolled oats – Gives texture and heartiness.
- 1/2 cup raw unsalted pepitas – Adds crunch and nutrition.
- 1/2 cup roasted salted sunflower seeds (raw will work too) – Brings a delightful nutty flavor.
- 2 tablespoons raw sesame seeds – Complements the tahini and adds crunch.
- 1/3 cup chocolate chunks (or chocolate chips; plus a few more for topping if desired) – Provides that sweet, chocolatey goodness.
- 1/2 teaspoon sea salt flakes (for sprinkling on top; optional) – A finishing touch for flavor.
Gear Up: What to Grab
Before you start baking, make sure you have the following kitchen tools handy:
- Baking sheet – A large, flat pan for baking your cookies.
- Parchment paper – To line the baking sheet and prevent sticking.
- Mixing bowls – For combining your ingredients.
- Measuring cups and spoons – For precise ingredient measurements.
- Spatula – To mix and scoop the cookie dough.
- Oven mitts – To safely handle hot pans.
From Start to Finish: Tahini Seed Chocolate Chunk Breakfast Cookies
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Prepare Your Baking Sheet
Line a baking sheet with parchment paper. This will help prevent the cookies from sticking and makes cleanup a breeze.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the tahini, honey, vanilla extract, ground cardamom, and kosher salt. Stir well until the mixture is smooth and creamy.
Step 4: Incorporate the Dry Ingredients
Add the rolled oats, pepitas, sunflower seeds, and sesame seeds to the wet mixture. Stir until everything is well combined.
Step 5: Fold in the Chocolate Chunks
Gently fold in the chocolate chunks, making sure they are evenly distributed throughout the dough.
Step 6: Scoop the Dough
Using a spoon or cookie scoop, drop generous tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
Step 7: Sprinkle with Sea Salt
If desired, sprinkle a few sea salt flakes on top of each cookie for that perfect sweet-and-salty flavor combination.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set.
Step 9: Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
In-Season Swaps
Feel free to customize your Tahini Seed Chocolate Chunk Breakfast Cookies with seasonal ingredients:
- Maple syrup can be substituted for honey for a different sweet profile.
- Pumpkin seeds can replace pepitas for a fall twist.
- Dried fruits like cranberries or apricots can be added for a chewy texture.
- Chopped nuts such as almonds or walnuts can add extra crunch.
Frequent Missteps to Avoid
To ensure your Tahini Seed Chocolate Chunk Breakfast Cookies turn out perfectly every time, keep these tips in mind:
- Do not skip the tahini mixing step; it should be well combined to ensure even distribution.
- Avoid overbaking the cookies; they should be slightly soft in the center when you take them out.
- Make sure your baking sheet is lined with parchment to prevent sticking.
- Don’t forget to let the cookies cool on the baking sheet for a few minutes; they will firm up as they cool.
How to Store & Reheat
For the best results, follow these storage tips:
You can store your Tahini Seed Chocolate Chunk Breakfast Cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Place the cooled cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months.
To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5 minutes until they’re just warmed through.
Your Questions, Answered
Can I use a different nut butter instead of tahini?
Absolutely! You can substitute almond butter, peanut butter, or any other nut butter you prefer. Just keep in mind that it may alter the flavor slightly.
Are these cookies gluten-free?
Yes, if you use certified gluten-free oats, these cookies can be gluten-free. Always check labels to ensure all ingredients are safe.
Can I make these cookies vegan?
Yes! You can replace honey with maple syrup or agave nectar to make these cookies vegan-friendly.
How do I make my cookies chewier?
If you prefer chewier cookies, you can slightly underbake them and allow them to cool on the baking sheet. This helps maintain a soft and chewy texture.
Time to Try It
Now that you’re armed with all the knowledge to create your own batch of Tahini Seed Chocolate Chunk Breakfast Cookies, it’s time to roll up your sleeves and get baking! These cookies are not just a treat; they’re a wholesome start to your day that you can feel good about. So gather your ingredients, prepare your baking tools, and enjoy the irresistible aroma that will fill your kitchen as they bake. Happy baking!
Tahini Seed Chocolate Chunk Breakfast Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Line a baking sheet with parchment paper to prevent sticking.
- Step 3: In a large mixing bowl, combine tahini, honey, vanilla extract, ground cardamom, and kosher salt. Stir until smooth and creamy.
- Step 4: Add rolled oats, pepitas, sunflower seeds, and sesame seeds to the wet mixture. Stir until well combined.
- Step 5: Gently fold in chocolate chunks, ensuring even distribution throughout the dough.
- Step 6: Drop generous tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Step 7: Optionally sprinkle sea salt flakes on top of each cookie.
- Step 8: Bake for 10-12 minutes, or until edges are golden and centers are set.
- Step 9: Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a freezer-safe bag for up to three months.
- Reheat cookies in the microwave for a few seconds or at 350°F (175°C) for 5 minutes.
