Breakfast cookies are a healthy and delicious grab and go option for busy mornings. They complement a cup of tea or coffee, have little added sugar, and are gluten-free. Each cookie is chock full of nuts, dried fruit, and tahini!
Ingredients
1/4 cup pepitas
1/4 cup walnuts, coarsely chopped
1/4 cup whole almonds
1 1/2 cups old fashioned rolled oats, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (4 tablespoons, 1/2 stick) unsalted butter, at room temperature
1/4 cup brown sugar
1 large egg
1 large egg white
1/4 cup tahini
1 teaspoon vanilla
1 teaspoon finely grated orange zest
3/4 cup raisins, diced apricots, and/or cranberries, alone or in combination.
Preparation
Heat the oven:Set an oven rack in the middle position and heat the oven to 375ºF. Line a baking sheet with parchment.
Toast the seeds and nuts:On the baking sheet, spread the pumpkin seeds, walnuts, and almonds. Roast for 8 to 10 minutes, or until the nuts are fragrant. Let cool briefly.
Grind 1/2 cup of the oats:In a food processor, finely grind 1/2 cup of the oats to make oat flour. Add the baking powder and salt and pulse to combine.
Mix the dough:In the bowl of a stand mixer fitted with the paddle attachment or by hand with a wooden spoon, beat the butter and sugar together until creamy. Add the egg, egg white, tahini, vanilla, and orange zest. Mix until combined, scraping down the bowl as needed.Add the oat flour mixture to the dough and mix on low speed until blended.
Stir in oats, nuts, and dried fruit:Add the remaining 1 cup of oats, pumpkin seeds, walnuts, almonds, and dried fruit, and stir to combine.
Drop the cookies onto the baking sheet:Use a cookie scoop or a two spoons to drop the dough blobs (about a 1/4 cup each) onto the baking sheet, spacing them about 2 inches apart. Wet your fingers and gently press the dough to form 3-inch circles with a flat top.
Bake the cookies:Bake the cookies for 10 to 12 minutes, or until they are light brown. Remove from the oven and leave to cool completely on the baking sheet.