Tahini Banana Oatmeal Cookies

103 cal, 14C/4F/3P/4S.

Hello I love tahini. I like to sneak it into as much of my baking as humanly possible. And here we go again tahini showed up in my breakfast/snack cookies!

While they’re not dessert-sweet without the chocolate coating, the tahini shines through and I’m hooked. And yes it’s totally an option to make them into dessert treats by melting some chocolate on top!

And to my surprise these cookies did not turn green! Sesame and sunflower products can react with baking soda and turn your baked goods a dark green color. Maybe it’s the banana that stabilized the acidity? Let’s be honest, I would have eaten them green anyway 🙂

Ingredients:

  • 1 ripe banana (about 120 g)
  • 2 tbsp tahini (28 g)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup oats processed into oat flour (80 g)
  • 1/2 tsp baking soda
  • 1 cup oats (80 g – here I used half rolled oats and half oat bran cereal but any oat mix should work)
  • 1/4 cup raisins or other chopped dried fruit (40 g)
  • 1/4 cup chopped nuts/seeds (I used shelled pistachios, 30 g)

Optional chocolate coating (add another 30 cal per cookie):

  • 1/4 cup semisweet chocolate chips (56 g)
  • 1 tsp coconut oil (5 g)

Makes 12 cookies. Preheat oven to 350 F. Mix banana, tahini, vanilla, cinnamon together. Whisk together oat flour, baking soda, salt, and combine with the banana mixture. Add oats, nuts and fruit. Round up spoonfuls between your palms and flatten on the cookie sheet. Bake 15 minutes until the edges turn brown.

If using chocolate, let cookies cool while melting together 1/4 cup (56 g) semisweet chocolate chips and 1 tsp (5 g) coconut oil (I use the microwave). Spread about 1 tsp (5 g) chocolate sauce on each cookie (I use a butter knife). Let them set in the fridge. And now you have dessert cookies! 🙂

Hope you love this recipe and remember to tag @200isplentysweet on instagram!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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