Cookies for breakfast! I like that. Filled with nuts, seeds, dried fruit, and oats with a subtle nutty undertone of tahini, these cookies are one of the best grab-and-go breakfasts known to man, woman, and child (especially child, or the child in you.)

They’re so chock full of healthy goodies you’ll wonder why you haven’t been eating cookies for breakfast all along. Most of the sweetness comes from the dried fruit in the cookies, not the sugar in the dough. As an extra bonus, they’re gluten free and peanut-allergy friendly.

How to Make Breakfast Cookies

Breakfast cookies are basically drop cookies that are low in sugar and packed with healthy ingredients. (Of course, if you have a sweet tooth you can always increase the sugar by 2 tablespoons.)

For this recipe, I like to grind my own oat flour which sounds more complicated than it is. Just pulse old fashioned oats in a food processor until they become a powder. Using ground oats rather than AP flour makes this recipe gluten free.

Tahini, which is simply sesame seeds that are soaked in water, roasted, and ground intoto a paste, is usually associated with hummus, but it can be used in everything from dressing to baked goods.

When used in these breakfast cookies, Tahini provides a delicious and unexpected nutty, rich undertone. If you can’t find Tahini or don’t like it, you could replace it with another nut butter like cashew or almond butter.

As for the fruit and nuts, you’re the boss: Feel free to substitute your favorites in the same quantities. With so many chunky ingredients and little flour, the dough in this recipe is a bit loose. Just pat it together with your fingers when you flatten it, and it will hold together when baked.