Description
Start your day on a sweet note with these wholesome and delicious Date Walnut Breakfast Cookies! Packed with fiber and healthy fats, these cookies are the perfect grab-and-go breakfast or snack.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (or gluten-free flour for a gluten-free option)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut oil (or more butter if preferred)
- 1/4 cup maple syrup (or honey)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pitted dates, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup raisins (optional)
- 1/4 cup unsweetened applesauce (optional for extra moisture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, combine the oats, flour, baking soda, cinnamon, and salt. Set aside.
- Cream the Butter and Coconut Oil: In a large bowl, beat the softened butter and coconut oil together until creamy and well combined. Add the maple syrup, egg, and vanilla extract, and mix until smooth.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir until fully combined. Add the chopped dates, walnuts, and raisins (if using) and stir until evenly distributed. If the dough seems too dry, you can add applesauce for extra moisture.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are great for meal prep and can be stored in an airtight container for up to a week or frozen for longer storage.
- Feel free to add other nuts or dried fruit, such as almonds, pecans, or dried cranberries, for variety.
- For a dairy-free version, substitute the butter with additional coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9g
- Saturated Fat: 3 g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15 mg