Elevate your mornings with these cozy tahini breakfast cookies! The addition of cinnamon adds warmth and depth to the nutty tahini and the hearty texture of ChiChi. Perfect for breakfast, snacks, or anytime you need a protein-packed treat.
1 cup mix of nuts, seeds, and dried fruit (your favorites!)
1/4 cup milk (any type)
1 tsp ground cinnamon
Pinch of sea salt
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, whisk together tahini, maple syrup, and cinnamon until smooth.
Combine dry ingredients: Add Original ChiChi, your mix of nuts, seeds, and dried fruit, and a pinch of sea salt to the wet ingredients. Stir until well combined.
Add milk gradually: Pour in the milk a little at a time, stirring until the dough holds together. Adjust with more milk if needed for a cohesive texture.
Shape the cookies: Scoop about 2 tablespoons of dough and roll it into a ball. Flatten slightly and place on the prepared baking sheet. Repeat with the remaining dough, leaving space between each cookie.
Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy: Pair these cookies with your favorite coffee or tea for a comforting start to your day!
Storage Tips
Keep the cookies in an airtight container at room temperature for up to 5 days, refrigerate for 2 weeks, or freeze for up to 3 months.
Why You’ll Love Them
Cozy flavor: Cinnamon adds a comforting, aromatic note.
Customizable: Swap in different nuts, seeds, or dried fruit to match your mood or pantry.
Nourishing: Packed with natural protein, fiber, and healthy fats.
