Friends and fellow cookie monsters, I made you a cookie that you can eat all by yourself for breakfast.
*Cue squeals and excitement.
It’s made from oats, tahini, a little maple syrup – aka some of the best things in life. It’s so quick and easy to make too! The hardest part is waiting for it to cook, but it’ll send a delicious cookie aroma throughout your house and once you have your first bite you’ll forget all about the impatient waiting.
This tahini skillet cookie gets all golden in the oven, the edges get a little crisp, and the middle stays soft and chewy. Then it’s topped with a smooth banana coconut cream that has a little pinch of cinnamon, which just goes so well with the tahini flavour.
I could seriously drink the banana coconut cream. This makes way more than enough for one cookie so save the leftovers and use them on oats, pancakes, or freeze them into delicious popsicles!
This cookie also makes for a great dessert. Bonus points if you add chocolate chips or top it with ice cream. Breakfast-dessert hybrids are my favourite. Dessert for breakfast is the best and breakfast at night is equally awesome. I could and would eat breakfast for every meal. Actually I think I have…
You guys, I am. so. tired. I have no idea what’s been going on, but I feel like I haven’t had a good sleep in almost a month. I’ve been waking up a lot in the night or just waking up really early and I just feel so drained. The other day I slept for 9 hours and then had a two hour nap that afternoon and I still felt so tired by 9pm. I’m not sure what’s up, but I’m so done with it! I’m also going to blame my being tired for my lack of creativity in the kitchen lately. Thankfully I have quite a few recipes that have piled up that I get to share with you!
This tahini skillet cookie has been on my “to share” list for a while, but I just keep ending up pushing it because I get overly excited about something else I make. The struggle.
But here we are – making a big breakfast cookie possible! I don’t think there are many better ways to start the day than with a cookie. Especially when it’s nutritious! If you don’t have tahini or just aren’t a fan, what are you doing with your life. Just kidding! Feel free to sub in any nut butter your heart desires.
If you try this cookie, you know the drill! Tag me on Instagram, Twitter, and/or leave me a comment below! Seeing your creations is one of the greatest things.
- ⅓ cup oat flour*
- 1 tbsp baking stevia
- ¼ tsp baking soda
- 1 tbsp tahini**
- 2 tbsp applesauce
- ½ tbsp maple syrup
- ⅓ cup coconut milk
- ½ banana
- Preheat oven to 375F.
- In a bowl combine all ingredients for the cookie and mix until fully combined. It should be thick and slightly sticky. If it seems dry, add a touch of almond milk.
- Grease a small skillet or ovenproof dish with coconut oil. Transfer dough to the skillet/dish and spread with a spatula.
- Bake for 12-15 minutes. Or until edges have started to golden.
- To prepare the cream simply blend together the coconut milk, banana, and cinnamon.
- Top the cookie with a generous spoonful of the cream and enjoy!
**Feel free to sub any nut butter.
Any tips for getting better sleep?! What’s your favourite dessert breakfast?