Healthy Date Oatmeal Breakfast Cookies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Add Dates: Carefully fold in the chopped dates evenly throughout the batter for natural sweetness and texture.
- 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.
- 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.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- 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
