Breakfasty Things

Warmly Spiced Tahini Breakfast Cookies

This post was created in partnership with Farmer Direct Co-op

*** There is a super awesome giveaway at the end of this post! Make sure to check it out ***

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 new found 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 todays post – Farmer Direct Co-op (FDC). ¯\_(ツ)_/¯

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 under valued 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 part 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 <3 <3 <3

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.

If you make these take a pic and tag me @spiceandsprout on instagram!

Warmly Spiced Tahini Breakfast Cookies

This post is sponsored by Farmer Direct Co-op. All opinions are my own and I think that their products and company are totally awesome! 

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. 

Ingredients

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

Add-ins

  • 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)

Notes

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.

a giveaway!

I am so excited to be giving away 2 bottles of Maple Valley maple syrup + maple candies, 1 bag of FDC regular rolled oats, and 1 bag of FDC quick rolled oats. These are super awesome, wholesome, and delicious products. I can’t wait for one of you to win this and show me what you make!

To enter, simply leave a comment telling me what your favourite way to use oats is. For additional entries you can like FDC and Spice + Sprout on Facebook. This giveaway is open to Canadian and US residence only. The giveaway will run until November 16th. I will contact the winner once it closes <3

The giveaway is now closed! Thank you everyone for participating, I will contact the winner in the next few days 🙂

a Rafflecopter giveaway

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44 Comments

  • Reply
    Sophie MacKenzie
    November 16, 2016 at 4:39 am

    I love the sound of these cookies, Maya! They’re everyone I love in one little morsel. I love oats in any form, but especially ground into flour for baking.

    • Reply
      Maya
      November 16, 2016 at 3:49 pm

      Thanks, Sophie! Totally agree <3

  • Reply
    Kit
    November 16, 2016 at 12:55 am

    I put oats in my protein smoothies.

    • Reply
      Maya
      November 16, 2016 at 3:48 pm

      Love that! 🙂

  • Reply
    Kay
    November 16, 2016 at 12:52 am

    These sound amazing! I usually have oatmeal with chia, spices, coconut oil, and maple syrup in the winter for breakfast!

    • Reply
      Maya
      November 16, 2016 at 3:48 pm

      Thanks, Kay!

  • Reply
    Evans B
    November 16, 2016 at 12:30 am

    I love to use them with cookies or overnight oats. Always a great healthy choice!

    • Reply
      Maya
      November 16, 2016 at 3:48 pm

      Totally agree! Thanks! 🙂

  • Reply
    Cathy
    November 16, 2016 at 12:21 am

    Maple syrup and tahini is an interesting combination! I’m pinning this to try.

    • Reply
      Maya
      November 16, 2016 at 3:48 pm

      Seriously my FAVE <3

  • Reply
    Chris Gill
    November 15, 2016 at 10:54 pm

    I love blending oats into oat flour for a maple syrup and oat pie crust! Yum!

    • Reply
      Maya
      November 16, 2016 at 3:47 pm

      Sounds amazing!

  • Reply
    Valerie
    November 15, 2016 at 10:34 pm

    I love using oats in granola! Love love love the crunch in my yogurt. Also my tiny toddler loves overnight oats 🙂

    • Reply
      Maya
      November 16, 2016 at 3:47 pm

      Yesssss! So GOOD 😀

  • Reply
    Janet S.
    November 15, 2016 at 8:40 pm

    I love eating overnight oats with cinnamon and another favorite I have is oatmeal water it’s delicious 😍

    • Reply
      Maya
      November 16, 2016 at 3:46 pm

      Mmm! Sounds great 🙂

  • Reply
    Gretchen
    November 15, 2016 at 8:38 pm

    These look amazing! Thanks for sharing💗

    • Reply
      Maya
      November 16, 2016 at 3:46 pm

      Thanks, Gretchen! <3

  • Reply
    Courtney
    November 15, 2016 at 8:35 pm

    I like to use ground up oats (aka oat flour) as a flour replacement in baked goods, and use whole oats as the sprinkles on top!

    • Reply
      Maya
      November 16, 2016 at 3:46 pm

      Awesome!

  • Reply
    Adam Tate-Howarth
    November 15, 2016 at 6:36 pm

    Whattup m-dog! Just last summer got turned on to throwing some sweet sweet oats in my smoothies. Especially if they’re more dessert-y smoothies. Fav combo is cashew milk, (frozen) banana, dates, cacao nibs, chiaaaaa, frozen blueberries n OATS!

    Your boi,
    Adam/a-bucket/a-money/lil-a

    • Reply
      Maya
      November 15, 2016 at 7:04 pm

      LOL yesssssss! Love it.

  • Reply
    Jennifer Essad
    November 15, 2016 at 8:55 am

    I bake oatmeal cranberry pecan cookies, it’s my ultimate oatmeal choice – awesome giveaway!

    • Reply
      Maya
      November 15, 2016 at 5:04 pm

      Thanks, Jennifer! 🙂

  • Reply
    Danielle
    November 14, 2016 at 9:23 pm

    I love oats just about any way I can get them! We eat oats with powdered peanut butter several times a week.
    I’m printing this recipe right now to give my kids a little breakfast treat! I love that they’re so wholesome and yet the kids will think they’re eating cookies. 🙂 Win-win for both of us!

    • Reply
      Maya
      November 15, 2016 at 5:04 pm

      That makes me so happy, thanks Danielle! Let me know how the recipe turns out <3

  • Reply
    Maia
    November 12, 2016 at 4:44 am

    Going to try out this recipe ASAP! I’ve been making crispy oat-topped apple crumbles with tons of cinnamon lately—the coziest fall dessert.

    • Reply
      Maya
      November 13, 2016 at 4:50 pm

      Yay! So glad to hear that 🙂 🙂

  • Reply
    kellley
    November 11, 2016 at 4:47 pm

    Hi Maya, wish I had these cookies right now as I sit in a ferry line waiting to go to the Sunshine Coast for a stormy weekend with my post-Trump-victory discouraged heart.

    But on to your question, I love my oats in tradition oarmtmeal with banana and lots of cinnamon. <3

    • Reply
      Maya
      November 13, 2016 at 4:49 pm

      Ughhh, yes. I feel you. I wish I had a cookie to give you right now! <3

  • Reply
    Laura
    November 11, 2016 at 6:59 am

    I love these! Baking with oats is a constant in my house, but using tahini will just elevate it!

    • Reply
      Maya
      November 11, 2016 at 1:03 pm

      Yay! Thanks, Laura 🙂

  • Reply
    Rosie
    November 10, 2016 at 6:50 pm

    Recently I tried making no-bake treats with honey, coconut oil cocoa heated on the stove, then you add vanilla and oats. Drop by spoonfuls on a silcon mat and cook the refrigerator. So good!

    • Reply
      Maya
      November 11, 2016 at 1:03 pm

      Omgggg sounds so amazing! <3

  • Reply
    Maikki | Maikin mokomin
    November 10, 2016 at 6:42 pm

    Yum! Looks like a very good breakfast to me 🙂

    • Reply
      Maya
      November 11, 2016 at 1:03 pm

      Thank youuuu <3

  • Reply
    manda
    November 10, 2016 at 4:02 pm

    I like to use them in baked items or for breakfast.

    • Reply
      Maya
      November 11, 2016 at 1:02 pm

      Same here!

  • Reply
    Maya
    November 9, 2016 at 10:10 pm

    Oats go in every batch of muffins I make as a sub for some of the flour! I also soak them for my breakfast smoothies 🙂

    • Reply
      Maya
      November 11, 2016 at 1:02 pm

      Yes! Totally with ya on that 🙂

  • Reply
    Tracey
    November 9, 2016 at 6:38 pm

    Overnight oats are my favourite!

    • Reply
      Maya
      November 11, 2016 at 1:02 pm

      Same! Except I always feel like I need a hot breakfast in the winter ¯_(ツ)_/¯

  • Reply
    Rebecca Pytell
    November 9, 2016 at 12:16 pm

    Ooo they look so hearty and delicious! Oats and tahini….always welcome in my breakfast!

    • Reply
      Maya
      November 11, 2016 at 1:01 pm

      Yesssss! 🙂

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