Healthy Date Oatmeal Breakfast Cookies Recipe

Introduction

Start your day with these healthy date oatmeal breakfast cookies that are both nourishing and delicious. Packed with wholesome ingredients like oats, almond butter, and dates, they make a perfect grab-and-go treat for busy mornings.

Ingredients

• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1 cup oat flour
• 1 cup rolled oats
• 3/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup almond butter
• 1/4 cup coconut oil (melted)
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/2 cup chopped dates (about 6-7 pitted dates)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a small bowl, combine the ground flaxseed with water and let it sit for about 5 minutes to thicken into a gel.
3. Step 3: In a large mixing bowl, stir together oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, and sea salt until well combined.
4. Step 4: In a separate bowl, whisk the thickened flaxseed mixture with almond butter, melted coconut oil, applesauce, maple syrup, vanilla extract, and orange zest until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the chopped dates evenly.
6. Step 6: Use a large cookie scoop or a 1/4-cup measure to drop cookie rounds onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 20 to 23 minutes, or until the edges of the cookies turn lightly golden brown.
8. Step 8: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, try adding a handful of chopped walnuts or pecans to the batter.
• If you prefer a sweeter cookie, add a little extra maple syrup or a handful of raisins.
• To make the cookies nut-free, substitute the almond flour and almond butter with sunflower seed flour and sunflower seed butter.
• Ensure your dates are soft and moist; if they’re dry, soak them in warm water for 10 minutes before chopping.

Storage

Store these breakfast cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks, or freeze for up to three months. To enjoy, warm slightly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat and almond flours?

While you can substitute with all-purpose flour, the texture and flavor will change. The cookies won’t be as nutritious or gluten-free, but they will still be tasty.

Are these cookies suitable for vegans?

Yes, this recipe is naturally vegan, using flaxseed as an egg substitute and plant-based ingredients throughout.

Healthy Date Oatmeal Breakfast Cookies Recipe

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★★★★★

4.6 from 82 reviews

These Healthy Date Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like oats, almond flour, and chopped dates, they provide natural sweetness and a satisfying texture. Perfect for a grab-and-go breakfast or a wholesome snack, these cookies are gluten-free and free from refined sugars.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup oat flour
• 1 cup rolled oats
• 3/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon sea salt

Wet Ingredients

• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1/2 cup almond butter
• 1/4 cup coconut oil (melted)
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange zest

Add-ins

• 1/2 cup chopped dates (about 6–7 pitted dates)

Instructions

1. Prepare Flaxseed Mixture: In a small bowl, combine the ground flaxseed and water. Let it sit for about 5 minutes to thicken and form a flax egg, which will help bind the cookies.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, and sea salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the thickened flaxseed mixture, almond butter, melted coconut oil, unsweetened applesauce, maple syrup, vanilla extract, and orange zest until smooth.
4. Mix Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and stir gently just until everything is incorporated. Avoid overmixing to keep the cookies tender.
5. Add Dates: Carefully fold in the chopped dates evenly throughout the batter for natural sweetness and texture.
6. Shape Cookies: Using a large cookie scoop or 1/4 cup measuring cup, scoop out the dough and place rounds onto two baking sheets lined with parchment paper, spacing cookies about 2 inches apart.
7. Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 20-23 minutes, or until they are lightly browned around the edges.
8. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Store: Once cooled, store the cookies in an airtight container at room temperature for up to one week.

Notes

• For a nut-free version, substitute almond butter with sunflower seed butter and use pumpkin seed flour instead of almond flour.
• Make sure to use ripe, soft dates for optimal sweetness and texture.
• If you like your cookies softer, reduce baking time by 2-3 minutes.
• These cookies freeze well for up to 3 months; thaw at room temperature.
• Orange zest can be substituted with lemon zest or omitted for a different citrus note.

Keywords: healthy breakfast cookies, date oatmeal cookies, gluten free breakfast, almond butter cookies, natural sweetener cookies