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
Scale
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
