Hello dear friends! I am writing to you on a crisp November day from a cozy cafe in Montreal. This weekend has been lovely. Two of my close friends are visiting Montreal right now and their company, laughter, and love have been so welcome amidst the busyness of school and work.
Wintry days are nearing, and even though I am rejoicing in a newfound love of November (cool days & bright skies) I am also preparing for the start of winter hibernation. Montreal winter is COLD. I often find myself bundled tight in every sweater, jacket, and scarf I own wondering repeatedly why I decided this was a good place to live. Then I get home, pull off my wet socks and wool hat, warm my hands with a mug of tea, and eat one of these breakfast cookies (at least this is the scene I am imagining for the coming months). But, we aren’t quite there yet. There are still a few days (weeks?) left of this milder weather and I am soaking it all up.
Today I am bringing you a recipe very dear to my heart. These cookies are cozy, lightly spiced, not too sweet, and sponsored by a really awesome company! I think I should probably mention here that my uncle is the founder of the company sponsoring today’s post – Farmer Direct Co-op (FDC).
FDC is an organic and fair trade company with an emphasis on sustainability and fair working conditions. I think it is so important to support fair trade in particular because it is a way to ensure that people are not being exploited or undervalued for their work.
In these cookies, I used FDC’s Regular Rolled Oats and Quick rolled oats (to make the oat flour). I also used maple syrup from Maple Valley Cooperative. Maple Valley and FDC are both parts of the P6 Cooperative Trade Movement — a movement that works to connect farmers, producers, retailers, and consumers in equitable and fair relationships. You can check out more about this here!
Friends! This is important and exciting stuff. I hope that by participating in this giveaway (and making these cookies!) you and I both will educate ourselves a little more about these issues.
So much love, respect, and good vibes to all of you.
A little more about these cookies!
I am so stoked to be sharing this recipe because it is truly so easy and satisfying. I made a batch early in the morning and was able to share them over coffee, chats, and cozy breakfast vibes.
I eat oats basically every morning, so these were really inspired by that bowl of creaminess I am so accustomed to. Pretty much everything I put on/in my bowl of oats is in these cookies.
Think of them as baked oatmeal bowls with some added sparkles and fun!
I choose to bind them with tahini because I love the nuttiness that it lends to everything. Combined with warming spices, dried fruit, seeds, and CHOCOLATE, you really can’t go wrong.
Warmly Spiced Tahini Breakfast Cookies
Makes 12 – 14 cookies
The ingredient list may look long, but really it is mostly spices and delicious add-ins like dried cranberries, sunflower seeds, and chocolate! Seriously SO worth it. If you prefer a sweeter cookie, you can up the maple syrup to 1/3 cup. I find them perfectly sweetened for a breakfast treat, but it is all about preference.
Warmly Spiced Tahini Breakfast CookiesPrint Recipe
- Dry Ingredients
- 1 cup rolled oats
- 3/4 cup oat flour
- 1 tsp cardamom
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Wet Ingredients
- 1 tbsp ground flax + 3 tbsp water
- 4 tbsp coconut oil, melted
- 1/3 cup tahini
- 1/4 cup maple syrup
- 1 tbsp chia seeds
- 1/2 cup toasted unsalted sunflower seeds
- 1/4 cup dried cranberries
- 50g chopped dark chocolate (about half a regular chocolate bar)
Preheat oven to 350 and line a baking sheet with parchment paper. Make the flax egg by combining 1 tbsp ground flax seed with 3 tbsp water and whisking together. Let sit for 5 minutes until thickened.
Combine the dry ingredients in a large mixing bowl and whisk together to incorporate. Add in the wet ingredients (including the prepared flax egg) and mix to combine. Stir in the chia seeds, sunflower seeds, dried cranberries, and chocolate.
Make approx. 2 tbsp sized balls of dough and place them on the baking sheet, pressing down slightly to flatten. Bake for 10 – 12 minutes or until just golden brown on the tops and around the edges. Let cool on a wire rack and then eat! Will keep for about 5 days in an airtight container at room temperature.
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Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!