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April 16, 2020

by Alyssa Rimmer

Tahini Banana Breakfast Cookies

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These amazing banana breakfast cookies are made with a blend of oats, quinoa, banana and tahini for a high protein, low sugar breakfast treat!

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As we're all getting a little low on supplies, and trying to limit our trips to the grocery stores, we've gotta make do with what we've got. And these banana breakfast cookies are a prime example of that.

I was looking for a way to use my one overripe banana. I didn't have enough for banana bread or muffins but also didn't want to just stir it into oatmeal. But I realized I hadn't made breakfast cookies in forever, so that's what we went with.

If you've ever made one of my quinoa breakfast cookies before, then you probably know we follow kind of a “formula” of sorts. Well, today I was out of a few of the ingredients, so we're changing things up a little bit! And I can't wait to hear what you think.

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Ingredients for Banana Breakfast Cookies

I mentioned these are a bit different than our traditional breakfast cookies, but they're every bit as delicious.  We're swapping peanut butter for tahini and changing the dry ingredients slightly because that's what I had on hand right now. And I think these are ingredients you're like to have on hand too!

Here's what you need to make these cookies:

  • Tahini: has a really nice nutty flavor that I think just tastes fabulous!
  • Banana: these are banana breakfast cookies after all, but you can swap for any other fruit puree
  • Maple syrup: just for a bit more sweetness
  • Flax egg: to keep the vegan, but feel free to use a regular egg if you'd like
  • Oats: you can use quick oats or regular rolled oats
  • Cooked quinoa: I don't think many people have quinoa flakes on hand, and I had some leftover cooked quinoa, so that's what we went with!

And then we'll just add in some baking powder, sea salt, vanilla and some optional mix-ins like coconut and chia seeds!

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How to Make Healthy Breakfast Cookies

What I love about breakfast cookies is how easy they are to make! All you need is one bowl, about 15 minutes and a little patience to let them cool. Otherwise, they are just the most delicious little breakfast treat!

STEP ONE

Mash your banana into your bowl until it's as smooth as possible. Then you'll stir in the tahini, syrup and flax egg. Just stir it up until it's completely mixed.

STEP TWO

Next, it's time to add in the dry ingredients. Depending on what oats you're using, you might want to add in the chia seeds. The chia seeds will help hold the mixture together, especially if you're using old fashioned rolled oats.

STEP THREE

It's time to bake! I love this cookie scoop to make perfectly even cookies – and I basically just do a BIG scoop of dough and plop it onto the cookie sheet.

STEP FOUR

You gotta let these babies cool! Since they're a fairly soft texture, I find that letting them cool really helps them keep their texture together.

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How to Make Cookies Healthy

I love making healthy cookies and I feel like I've found a few ways to make them healthy. If you're looking to make your cookies healthier, here are a few ideas:

  • Cut back the sugar by using a fruit puree instead
  • Swap refined sugar with something less refined like coconut sugar
  • Cut the oil by using fruit puree as well
  • Add more healthy fats by swapping some oil or nut butter
  • Stir in superfoods – things like chia seeds, hemp seeds, coconut, etc. are all easy things to stir in

Ways to Jazz up Your Breakfast Cookies

And you can actually use a similar approach with our banana breakfast cookies. If you want to make these cookies even healthier, feel free to jazz them up with some additional mix-ins.

For this particular flavor of cookie I would go for things like:

  • chopped walnuts
  • coconut
  • hemp seeds
  • dried cranberries/blueberries
  • dark chocolate chips

But whatever you feel like would taste great with these cookies, I'd say…GO FOR IT!

 

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Substitutions for Banana Breakfast Cookies

Before I let you go, I want to provide just a few ideas for substitutions just in case you don't have these ingredients on hand.

How to make changes to our breakfast cookies:

  • Tahini: any nut or seed butter will work
  • Maple syrup: honey or agave will also work
  • Banana: you could swap this with applesauce or pumpkin, but they won't be quite as sweet
  • Oats: if you don't have oats, I would say you could use quinoa flakes or another flaked grain
  • Quinoa: I think you could actually just do more oats to replace the quinoa

If you need any other substitution ideas, let me know in the comments! I'm happy to help you figure it out with what you have on hand.

I hope you love these new breakfast cookies! If you need any other ideas, I actually have an entire ebook dedicated to breakfast cookies – you can check that ebook out right here. I hope you love these!

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More Flavors for Banana Breakfast Cookies:

Tahini Banana Breakfast Cookies

These healthy banana breakfast cookies are perfect! Made with a blend of oats, quinoa, banana and tahini they're high protein, vegan, and low sugar too!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Cookies
Calories 134kcal
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4.06 from 19 votes

Ingredients

Instructions

  • Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  • Add tahini, syrup, banana, flax egg, and vanilla in a large bowl. Mix until combined. Add oats, quinoa, baking powder and salt to the bowl and stir together. Fold in the coconut and chia seeds if using.
  • Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  • Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  • Enjoy at room temp or slightly reheated in a microwave.

Video

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Facebook logoTwitter logoPinterest logoTahini Banana Breakfast Cookies
Facebook logoTwitter logoPinterest logoTahini Banana Breakfast Cookies
Facebook logoTwitter logoPinterest logoTahini Banana Breakfast Cookies
Facebook logoTwitter logoPinterest logoTahini Banana Breakfast Cookies

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hello Alyssa,
    Thank you for this recipe. It was lovely and quiet filling. Satisfy the sweet craving in one cookie. I did not have maple syrup so substituted dates soaked in 4 tbsp of water, came out well.

  2. What a delicious recipe! I made these and they were a huge hit! The moist consistency and flavor combination are just perfect and it’s so easy to whip up you can make them quickly! I stored them in a container in the refrigerator and they stayed good for many days! Pop them in the microwave for a quick warmup if you like!

  3. I made this cookie recipe immediately after seeing the post on IG. It was so delicious that even my kids approved and its hard to get them to eat healthier. I am making more tomorrow!

  4. These are so delicious! I make these regularly and my husband eats them up. I have a very restrictive diet and so I also need to find something delicious so my husband will eat something healthy. These hit the spot!

  5. Thanks for the amazing recipe Alyssa. I made them last week and they’re so delicious; just the right amount of sweetness.
    I plan to make another batch this weekend 😊

  6. Unfortunately, didn’t have much luck with these. They ended up too soft to pick up–even after cooking a few minutes longer than suggested and leaving on the tray to cool. Maybe I just have a sweet tooth, but I feel like these needed something extra like chocolate chips or a little bit more sweetener. I wanted to love these but I’m sad I didn’t enjoy. 🙁

    • You might have used a really large banana? And yes, they’re not super sweet since they’re a breakfast cookie and don’t use much added sugar. The riper the banana though, the more sweetness!

  7. Oh my goodness, these are SO DELICIOUS! I rarely comment but these were so good, I had to! 5 minutes after coming out of the oven, they’re still warm and I’m not gonna lie, t had 4!!!! Since I love peanut butter that’s what I used instead of tahini and WOW. Just WOW. Thank you for this!

  8. Hi Alyssa !
    I tried this cookie recipe for my breakfasts and afternoon snacks and they are delicious !!! Everybody at home love them ! The taste is incredible… It reminds me so much a non vegan dessert I ate when I was a tiny little girl 🙂 Thank you so much for your recipe ! <3
    Take care and have a wonderful day <3

  9. I made thee cookies yesterday… they are absolutely delicious… exatcly the comfort food we need in these troubled times. Thanks Alyssa!! Love from Florence, Italy

  10. These cookies were amazing!!! I had some doubts because every time I’ve ever tried to make ‘healthy’ cookies they always turned out gross, but not these! I used PB instead of tahini because that’s what I had. I even added some dark choc. chips (I know not vegan) to half of the batter and it was delicious!

  11. These are some of the BEST COOKIES I HAVE EVER MADE!!!!!!!! I cannot stress how good these are!! They are so soft and not super sweet and I love how they use tahini! If you have other breakfast ideas similar to this I would love to see them!

  12. Wow these look so simple and amazing! If I do have quinoa flakes on hand, would I use the same amount as the cooked quinoa? Thank you!

  13. Hi! I just made these and while they taste super good, the bottoms stuck to the baking sheet and the tops were a little underdone. Does it have something to do with the fact I used foil?

    • I would say yes to foil! I never bake with aluminum foil 🙂 I would suggest that you pick up some parchment paper if possible – it’s SO much better!

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