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Tahini Banana Breakfast Cookies


This week's recipe once again comes courtesy of Scott. 

I regularly meal prep grain bowls in our house; fresh and roast veggies, some sprouted seeds, a protein and a jar or two of homemade dressing over rice or quinoa, and you’ve got easy lunches or dinners throughout the week.

Now it’s Friday, the veg is gone, there might be a tsp of canned tuna left, but there’s somehow more quinoa in the fridge than there was at the start of the week, and those last two bananas are getting a little suspect even for me…

Grab a couple other pantry staples and make these dense, nutrient rich and super customizable oatmeal cookies. Sub any nut butter for tahini, honey for maple syrup, leave out the coconut, or add a few finely chopped dried fruits.

1/2 cup tahini
1/4 cup maple syrup
1 medium ripe banana, mashed
1 egg or flax egg
1 teaspoon vanilla
3/4 cup oats (regular or gluten-free)
1/2 cup cooked quinoa
1 teaspoon baking powder
Pinch of salt
1/4 cup shredded coconut
1 tablespoon chia seeds

1. Preheat oven to 350ºF. Line a baking sheet with silicone baking sheet and set aside.
2. Mix tahini, syrup, banana, egg, and vanilla in a large bowl until combined. In a second bowl, mix oats, quinoa, baking powder and salt. Once mixed, add the dry ingredients to the wet ingredients and stir together. Then fold in the coconut and chia seeds.
3. Place approx. 2 tablespoons of dough at a time onto the baking sheet and repeat until you have 12 cookies.
4. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. 5. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.



Source: Simply Quinoa

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