November 12, 2020

Tahini Pumpkin Breakfast Cookie Recipe

I spent some much needed time in nature this weekend connecting to the peace within myself. It’s one of my go-to ways to get grounded when everything around me seems to be spinning faster than ever. When I asked my friends over on Instagram how they connect to themselves, their families, and their own peace, spending time in the kitchen was one that popped up again and again. 

Baking can definitely be a meditative moment for me… and it’s just a bonus that I have a cookie (or 10) around right when I need ’em.

Tahini Pumpkin Breakfast Cookie Recipe

If you’re looking for something yummy to bake, my all-in-one Tahini Pumpkin Breakfast Cookies are a nourishing grab and go (or stay lol) breakfast, grounding afternoon treat, or perfect for when you just want to feel some fall vibes in the kitchen.


Recently, I’ve been adding New Chapter Collagen Glow in this recipe and it has made all the difference. New Chapter Collagen Glow provides 12 grams of protein peptides for revitalized skin health and hydration. The powder is easy to bake with and has become a new staple for this recipe (and so many others). In this variation I used tahini, but feel free to try it with sunflower butter (perfect for kids to bring to a nut free school), or almond butter!

Tahini Pumpkin Breakfast Cookie Recipe

Makes 12 large cookies

  • 2 scoops New Chapter Collagen (can leave out if you don’t have!)
  • Coconut oil to grease the baking sheet (if not using parchment paper)
  • ½ cup tahini (or swap for any nut or seed butter) 
  • ½ cup pure pumpkin puree
  • ¼ to ½ cup raw honey or maple syrup, depending on how sweet you like it
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • 2 cups plain rolled oats
  • ½ teaspoon baking soda
  • ⅓ cup gluten-free flour (I like Bob’s Red Mill 1:1 or you could use almond flour if not making a nut-free version) 
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • ⅓ cup chopped raisins
  • ⅓ cup chopped dates or figs 
  • ⅓ cup chopped walnuts (optional)

In a large bowl, mix the tahini, pumpkin puree, honey, vanilla, and egg. Then, in a medium bowl mix together the oats, baking soda, gluten-free flour, chia seeds, cinnamon, and 2 scoops of New Chapter Collagen Glow. Fold the oat mixture into the tahini mixture and add your raisins and dates. Form the mixture into 12 balls, lay them on your baking sheet, and flatten them slightly. Lastly, let them cook for 15 to 20 minutes, until golden brown. And enjoy!

What’s your favorite fall recipe or ingredient? For me, it’s always cinnamon anything!

Comment below and let me know if you’re going to try this recipe!


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