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Cookies for breakfast?! Let this be your excuse to eat cookies for breakfast! These Tahini Oatmeal Raisin Breakfast Cookies are a delicious grab-and-go breakfast or make for a perfect midday pick-me-up snack. They are a slightly nutty, subtly sweet oatmeal cookies loaded with crunchy bits of walnut and coconut and sweet raisins every bite.
The tahini adds a warm, toasty flavor that makes them irresistible! They’re easy to make and grab on those days when you have a lot on your plate. They also make for a perfect addition to to a holiday breakfast or brunch. Let’s dive into the details!
Why You’ll Love These Tahini Oatmeal Raisin Breakfast Cookies
- They’re hearty and slightly sweet. These oatmeal cookies are truly like a warm hug. We filled them with a combination of comforting ingredients – oats, coconut, walnuts. And the tahini adds a nuttiness and depth to the cookie that makes them irresistibly good. Raisins add a slight amount of sweetness to each bite.
- Grab and Go! They make a large batch. So whether you’re meal prepping for the week or making for a family brunch, they’re not only super easy to make, they’re super easy to grab and take with you.
- Make a great addition to a brunch table! Who doesn’t love an excuse to eat a cookie for breakfast?! Next time you’re hosting friends or family, serve these as a side to a breakfast or brunch spread.
Recipe Tips
Dry Ingredients
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Cinnamon
- Cardamom
- Ground ginger
- Nutmeg
- Cloves
Wet ingredients
- Butter
- Eggs
- Vanilla
- Tahini
Add-ins
- Oats
- Coconut flakes
- Tahini
- Walnuts
- Raisins
How to Make Tahini Breakfast Cookies Step-by-Step
Cream butter and sugars.
First step is to always cream butter and sugar together. This step is important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth and creamy. It’s important the butter is evenly mixed into the sugar.
Mix in tahini, eggs and vanilla.
Tahini is going to give the cookie dough a warm, nutty flavor. Mix tahini, eggs and vanilla into the creamed butter and sugar. Blend until just combined and smooth.
Mix in dry ingredients and spices.
In a separate bowl, you’ll need to whisk together your dry ingredients – flour, baking powder, baking soda. We like to whisk the spice mixture into the flour mixture so that they are more evenly incorporated into the dough.
The spice blend of cinnamon, cardamom, ginger, nutmeg and cloves adds so much warmth to the cookie dough. It will also make them smell so delicious!
Pour the flour mixture into the creamed butter and mix until just incorporated. Make sure to scrape the sides of the bowl for any loose flour.
Scoop and chill dough for 10 minutes.
Using a cookie scoop, scoop a dough balls onto a parchment lined rimmed baking sheet until you’ve scooped the dough. Chill for at least 10-15 minutes to get the dough nice and firm.
Bake, cool and enjoy!
After the dough balls have chilled, place 4-6 dough balls on a parchment lined baking sheet and bake in a preheated oven at 350ºF, for 15-18 minutes. Make sure the are separated with a couple inches between each one. When the cookies are nice and golden on the edges, they are done!
Take the cookies out of the oven and let them cool on a cooling rack for 5-10 minutes before enjoying. Repeat this step for the rest of the cookies and enjoy!
Tips for the Perfect Chewy Cookie Texture
We mention these tips in all of our cookie recipes, but they are essential steps for getting the perfect cookie each time!
- Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking.
- Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend easier into your batter.
- Chill the cookie dough. A little extra chill of the cookie dough is an extra step we never skip! Even if it is just chilling for 10 minutes, it helps to solidify the dough. Chilled dough helps to reduce the spread of the cookies. If your dough is too warm, the butter will melt and your cookies will spread.
How to get perfectly round cookies every time.
No more wonky shaped cookies! Use this tried-and-true trick to make sure all our cookies look perfectly rounded every time.
It’s important to do this immediately when you pull them out of the oven, or else they will cool and won’t be pliable.
You an either use a large circle cookie cutter, a larger glass or a small bowl. Place whatever device you choose to use around the shape of the cookie. It may take some gentle molding to fit.
Quickly but gently move the cookie cutter or class in a circular motion until the abstract edges become more rounded. (For further instruction, watch TikTok video below).
How to store tahini breakfast cookies…
- Freeze uncooked cookie dough: Scoop cookie dough balls onto a cookie sheet lined with parchment paper. Chill the dough for about 15-20 minutes to harden a bit before you store the dough in freezer safe storage bags or an airtight container. Uncooked frozen dough is good for up to 3 months in the freezer. When you’re ready to cook, bake as directed in recipe.
- Storing baked cookies: Let cookies cool completely and store in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days.
More Breakfast Recipe Ideas:
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Tahini Oatmeal Raisin Breakfast Cookies
Description
Slightly nutty, subtly sweet oatmeal cookies loaded with crunchy bits of walnut and coconut and sweet raisins every bite.
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1/2 cup tahini
- 1 tsp vanilla
- 2 cups oats
- 1/2 cup coconut
- 1/2 cup golden raisins
- 1/2 cup walnuts, walnuts
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a separate bowl, mix flour, baking powder, baking soda, salt and spices – cardamom, cinnamon, ginger, nutmeg and cloves.
- In a bowl of an electric mixer, add in cold butter and beat on medium until creamy. Mix in tahini, eggs and vanilla.
- Add half of the flour mixture to the creamed butter, blend until just combined before adding in the second half. Mix until just combined. Scrape edges of the bowl for extra flour and mix in oats, raisins, coconut flakes and walnuts.
- Scoop large cookie dough balls onto the parchment-lined rimmed cookie sheet or large plate. Freeze in the fridge for 15 minutes.
- Place 4-6 cookies on a parchment-lined cookie sheet and bake in preheated oven for 12-15 minutes. Transfer hot cookies sheet to wire rack and let cool. Repeat this step for the rest of the cookies.
