These cookies are packed full of goodness and are perfect to make ahead for busy weeks. They are completely customisable and can be thrown together in only 30 minutes! Healthy, GF & vegan option.

Course Breakfast, Snack
Cuisine European, Lebanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cookies


  • 150 g (1+1/2 cup) cups rolled oats
  • 125 g (1 cup) mixed seeds I like a mixture of pumpkin, sunflower, poppy & sesame seeds
  • 3 tbsp chia seeds
  • 100 g (1/2 cup) chopped dates
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • Pinch salt
  • 125 g (3/8 cup) honey / maple syrup
  • 75 g (1/3 cup) tahini
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 egg / flax egg


  1. Preheat the oven to 160°c fan/180°c/350°f and line a baking tray with parchment paper.

  2. Blitz 50g (½ cup) of the oats in a high speed food processor to a flour.
  3. Mix the oat flour, rolled oats, seeds, chia seeds, dates, cinnamon, baking powder and salt together in a large bowl.

  4. In a smaller bowl mix together the honey/maple syrup, tahini, coconut oil, vanilla and egg until combined. Pour the wet ingredients into the dry ingredients and mix everything together well.
  5. Use an ice cream scoop or spoon to scoop 12 balls of the mixture onto the lined baking tray. Using your fingertips, lightly flatten each one into a 1/2 inch thickness.

  6. Bake the cookies in the oven for 15-18 minutes or until golden brown. Transfer the cookies to a cooling rack and allow them to cool completely before storing in an airtight container.

Recipe Notes

Why not make a double batch of these cookies and freeze half for weeks to come?

Make these cookies your own with your favourite ingredients. You can swap the tahini for any nut butter you like, use any mix of your favourite seeds (do not change the chia seeds - they help to bind the mix!) or swap the dates for any dried fruit you fancy.

Gluten-Free: Make sure you are using GF certified oats and baking powder.

Vegan: Use maple syrup rather than honey and a flax egg.

A few ingredient notes: