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Chewy Maple Tahini Oatmeal Breakfast Cookies Easy Homemade Recipe with Pepitas

maple tahini oatmeal breakfast cookies - featured image
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These chewy maple tahini oatmeal breakfast cookies with pepitas offer a warm, nutty aroma and a satisfying crunch, perfect for a quick, wholesome breakfast or snack.

Ingredients

Scale
  • 1 ½ cups (135g) old-fashioned rolled oats
  • ¾ cup (90g) whole wheat flour (or all-purpose flour)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (125g) tahini
  • ⅓ cup (80ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature) or flax egg for vegan option
  • ⅓ cup (45g) pepitas (pumpkin seeds), toasted
  • Optional: chopped nuts or dried fruit (walnuts, pecans, raisins)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Toast the pepitas in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Set aside to cool.
  3. In a large bowl, combine rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt. Stir well.
  4. In a separate bowl, whisk together tahini, maple syrup, vanilla extract, and egg until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon until just combined.
  6. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing 2 inches apart. Flatten slightly and sprinkle toasted pepitas on top, pressing lightly into the dough.
  7. Bake for 12-15 minutes until edges are golden but centers remain soft.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy warm or at room temperature. Store in an airtight container for up to 4 days or freeze for longer storage.

Notes

Do not overmix the dough to keep cookies tender and chewy. Use room temperature egg for better binding. Toast pepitas to enhance nuttiness and crunch. Baking time is key: remove when edges are golden but centers are still soft. Store in airtight container up to 4 days or freeze up to 2 months. For extra chewiness, add a tablespoon of molasses or swap half the maple syrup for honey.

Nutrition

Keywords: breakfast cookies, oatmeal cookies, tahini cookies, maple syrup, pepitas, healthy breakfast, chewy cookies, homemade breakfast

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