If you’re on the lookout for a wholesome, delicious start to your day, this Date Walnut Breakfast Cookies Recipe is an absolute game changer. Packed with naturally sweet dates, crunchy walnuts, and the cozy warmth of cinnamon, these cookies offer a perfect balance of texture and flavor. They’re not too sweet, wonderfully hearty, and just the right size for a quick grab-and-go breakfast or a satisfying snack. Once you try them, you’ll find they’re an unbeatable morning companion that feels both indulgent and nourishing.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role. The rolled oats bring hearty chewiness and fiber, while the whole wheat flour adds structure and a touch of nuttiness. Dates infuse natural sweetness, and walnuts contribute that irresistible crunch and healthy fats. Every single ingredient combines to create a cookie that’s as nourishing as it is tasty.
- 1 1/2 cups rolled oats: For that perfect chewy texture and fiber boost.
- 1/2 cup whole wheat flour (or gluten-free flour): Adds wholesome body and nutty flavor.
- 1 teaspoon baking soda: Helps the cookies rise just right with a light crumb.
- 1/2 teaspoon cinnamon: Brings subtle warmth and spice that elevates the flavor.
- 1/4 teaspoon salt: Balances the sweetness for a well-rounded taste.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness to every bite.
- 1/4 cup coconut oil: Contributes moistness and a hint of tropical flair (can substitute with butter).
- 1/4 cup maple syrup (or honey): Natural, gentle sweetness with depth.
- 1 large egg: Binds the ingredients together for perfect consistency.
- 1 teaspoon vanilla extract: Infuses the cookies with aromatic sweetness.
- 1/2 cup pitted dates, chopped: The star ingredient that delivers chewy bursts of natural sugar.
- 1/2 cup walnuts, chopped: Provides satisfying crunch and healthy fats.
- 1/4 cup raisins (optional): Adds an extra jewel-like sweetness if you like a bit more chew.
- 1/4 cup unsweetened applesauce (optional): Offers extra moisture for soft, tender cookies whenever needed.
How to Make Date Walnut Breakfast Cookies Recipe
Step 1: Preparing the Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this ensures your cookies bake evenly and don’t stick. Meanwhile, mix together your rolled oats, whole wheat flour, baking soda, cinnamon, and salt in a medium bowl. This dry mix is where your cookie’s hearty base begins, setting the stage for that irresistible flavor and texture.
Step 2: Creaming the Fats and Sweeteners
In a larger bowl, cream together the softened butter and coconut oil until smooth and combined. This duo creates the perfect balance of richness and moisture. Next, add in the maple syrup, egg, and vanilla extract, mixing until you achieve a silky, smooth batter. This is where the dough begins to come alive with flavor and body.
Step 3: Combining Wet and Dry Ingredients
Now, slowly fold the dry mix into your wet ingredients, stirring thoroughly so all the elements blend beautifully. This is where the cookie dough takes shape and starts to thicken. Once combined, fold in the chopped dates and walnuts, along with raisins if you’re using them. If your dough looks a little dry, don’t hesitate to add in the applesauce for some added moisture—it won’t make your cookies soggy, just lovely and tender!
Step 4: Shaping and Baking the Cookies
Use a cookie scoop or tablespoon to drop spoonfuls of dough onto your parchment-lined baking sheet. Space them about 2 inches apart so they have room to spread a bit. Gently press down each mound with the back of a spoon to give them that classic cookie shape. Bake for 10 to 12 minutes until the edges turn a beautiful golden brown and the centers are set but still soft to the touch. Your kitchen will smell heavenly!
Step 5: Cooling to Perfection
Once baked, let the cookies cool on the baking sheet for a few minutes—this helps them firm up before you move them. Then transfer to a wire rack to cool completely. Cooling is key to allow the textures and flavors to fully develop, so be patient—it’ll be worth the wait!
How to Serve Date Walnut Breakfast Cookies Recipe
Garnishes
While these cookies are perfect on their own, you can sprinkle a few extra chopped walnuts over the top just before baking for an extra touch of crunch. Alternatively, a light drizzle of melted dark chocolate or a dusting of cinnamon powder right before serving adds a special flourish without overpowering the natural flavors.
Side Dishes
Pair your date walnut breakfast cookies with a dollop of Greek yogurt or a glass of your favorite milk — almond, oat, or cow’s milk all work beautifully. Fresh fruit on the side, like sliced bananas or berries, adds a fresh bite that complements the deep, nutty sweetness wonderfully.
Creative Ways to Present
Thinking outside the cookie jar? Serve these cookies crumbled over a bowl of your morning oatmeal or yogurt parfait for extra texture and flavor layers. You can also sandwich them with nut butter or cream cheese for a decadent breakfast treat that’s easy to hold as you head out the door.
Make Ahead and Storage
Storing Leftovers
Your Date Walnut Breakfast Cookies Recipe leftovers will keep beautifully in an airtight container at room temperature for up to 5 days. Storing them this way preserves their chewy texture and crunchy bits, so you’ll have fresh-tasting cookies ready whenever cravings strike.
Freezing
If you want to make a big batch ahead of time, these cookies freeze excellently. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When stored properly, they’ll maintain their flavor and texture for up to 3 months—perfect for future busy mornings.
Reheating
To bring your frozen cookies back to life, simply warm them in a 300°F oven for about 5-7 minutes or microwave for 20 seconds. This softens them just enough without losing that delicious crunch, making them taste freshly baked.
FAQs
Can I substitute the walnuts with other nuts?
Absolutely! Pecans, almonds, or even chopped hazelnuts would make great alternatives and provide a slightly different but equally wonderful crunch and flavor. Just keep the quantity the same for balance.
Are these cookies gluten-free?
They can be, with a simple swap. Use gluten-free flour in place of whole wheat flour and make sure your oats are certified gluten-free. The rest of the ingredients are naturally gluten-free, so it’s an easy adaptation.
Can I make these cookies vegan?
Yes! Swap out the butter for a plant-based margarine or extra coconut oil, replace the egg with a flax egg or chia egg, and use maple syrup as the sweetener. This keeps the recipe delicious and suitable for a vegan lifestyle.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about 5 days. To keep them longer, freezing is your best bet.
Can I add other dried fruits?
Definitely! Dried cranberries, chopped dried apricots, or even chopped figs can add a lovely twist on both flavor and texture. Just be mindful of the moisture content so your dough stays balanced.
Final Thoughts
There’s just something incredibly comforting about starting your day with these Date Walnut Breakfast Cookies Recipe. With every bite offering chewy dates, crunchy nuts, and warm spices, they truly bring breakfast to a whole new level of delicious. Whether you enjoy them fresh out of the oven or packed for busy mornings, this recipe will quickly become one of your favorites. Give it a try—you might just find your new morning ritual!
Print
Date Walnut Breakfast Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies (12-14 servings) 1x
- Diet: Low Fat
Description
These Date Walnut Breakfast Cookies are a wholesome and delicious way to start your day. Packed with rolled oats, whole wheat flour, natural sweeteners, and loaded with nutrient-dense dates and walnuts, these cookies offer a perfect balance of fiber, protein, and healthy fats. They are lightly sweetened with maple syrup and optional raisins and applesauce add extra moisture and flavor. Perfect for a grab-and-go breakfast or a nourishing snack.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
- 1/4 cup unsweetened applesauce (optional for extra moisture)
Add-Ins
- 1/2 cup pitted dates, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and enable easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Stir well and set aside for later use.
- Combine Wet Ingredients: In a large bowl, beat the softened butter and coconut oil together until creamy and well combined. Then add the maple syrup, egg, and vanilla extract, mixing until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients & Add-ins: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully blended. Fold in the chopped dates, walnuts, and raisins if using. If the dough appears too dry or crumbly, mix in the applesauce to add moisture.
- Shape Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Slightly flatten each cookie with the back of a spoon to ensure even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute whole wheat flour with gluten-free flour to make this recipe gluten-free.
- For a vegan option, replace the egg with a flax egg and use maple syrup instead of honey.
- Adding applesauce is optional but helps keep the cookies moist and tender.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Chopped dates and walnuts add chewy texture and nutritional benefits, but you can customize with other nuts or dried fruits.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
