Breakfast bites; little mounds of oat-y goodness, something fun and different to dig into for breakfast, or snack in the afternoon. Full of whole grains, healthy fats, and unrefined sugar. Win - win - win! And chocolate, don't forget the chocolate on top. You can put the chocolate inside them if that's more your style, I just love how a little drizzle on top finishes them off.
These are a wiz to throw together, everything into the food processor and you're set, in just a minute or two you have your cookie dough, ready for the cookie scoop and into the oven. I've made other variations on these cookies before, but for this version I went with one of my favorite combinations, tahini and honey. I added a little buckwheat flour for it's lovely hint of bitterness, and a little cinnamon to round it all out. Drizzle with chocolate once cool and breakfast is served!
Buckwheat Oat Breakfast Bites
Adapted from The Clever Carrot
- 2 cups (160 grams) old fashioned oats
- 1/2 cup (60 grams) buckwheat flour
- 1/2 cup (60 grams) whole wheat flour
- ½ tsp. baking soda
- 1 egg
- 1/4 cup (64 grams) tahini, or your favorite nut butter
- 1/4 cup coconut oil, melted
- 6 tbs honey
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- Chocolate, for drizzling (optional)
Preheat your oven to 375 F. Line a baking sheet with parchment paper. Set aside.
Add the oats, white whole wheat flour, and baking soda to a food processor. Run the machine until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
Add the egg, tahini, coconut oil, honey and vanilla extract. Pulse until the mixture until it looks like cookie dough and holds together when pinched between 2 fingers.
Using a cookie scoop to portion the cookies onto your lined baking sheets. Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.