Description
These Date Walnut Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutritious ingredients like rolled oats, whole wheat flour, dates, and walnuts, they provide natural sweetness and a satisfying crunch. Made with coconut oil and maple syrup, these cookies are irresistibly moist and flavorful, perfect for a quick breakfast on the go or a healthy 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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, combine rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Stir these together thoroughly and set aside.
- Beat 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 smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until fully combined into a cohesive dough. Fold in the chopped dates, walnuts, and optionally raisins, ensuring they’re evenly distributed. If the dough feels too dry, incorporate the unsweetened applesauce to achieve desired moisture.
- Shape and Bake Cookies: 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 using the back of a spoon for even baking. Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden brown and the centers are set.
- Cool Cookies: Allow the baking sheet to cool for a few minutes after removing from the oven, then transfer the cookies to a wire rack to cool completely, ensuring they firm up and maintain their texture.
Notes
- For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend.
- Maple syrup can be replaced with honey if preferred; however, this changes the flavor slightly.
- Unsweetened applesauce is optional but recommended if the dough feels dry.
- Walnuts and dates add natural sweetness and texture; feel free to swap nuts or dried fruit as desired.
- Cookies keep well in an airtight container for up to 5 days or can be frozen for longer storage.
