Date Walnut Breakfast Cookies

These Date Walnut Breakfast Cookies are a wholesome grab-and-go option I rely on when mornings get hectic. Naturally sweetened with dates and banana, they’re packed with fiber, healthy fats, and just enough crunch from the walnuts. With whole grains and no refined sugar, I feel good about starting my day with a couple of these. Plus, they freeze beautifully, so I always keep a stash on hand.

Why You’ll Love This Recipe

• Sweetened with fruit, no refined sugar needed

• Loaded with fiber and healthy fats

• Great for meal prep — they freeze and reheat easily

• Kid-friendly and totally portable

• Customizable with chocolate chips or raisins for variety

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup pitted Medjool dates (about 10–12 large)

• 1 ripe banana, mashed

• 1/4 cup coconut oil or unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water)

• 1 1/2 cups old-fashioned rolled oats

• 1/2 cup whole wheat flour (or almond flour for a gluten-free version)

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup chopped walnuts

• Optional: 1/4 cup dark chocolate chips or raisins

directions

Step 1: Prep the oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Soften the dates
If my dates are a little dry, I soak them in warm water for 5–10 minutes, then drain them well.

Step 3: Blend the wet base
In a food processor, I blend the dates, mashed banana, and melted coconut oil until smooth. Then I add the vanilla and egg (or flax egg) and pulse just to combine.

Step 4: Mix the dry ingredients
In a mixing bowl, I stir together the oats, flour, baking soda, cinnamon, and salt.

Step 5: Combine and fold in
I stir the wet mixture into the dry until it’s fully combined. Then I fold in the walnuts and optional chocolate chips or raisins.

Step 6: Scoop and shape
Using a tablespoon or small cookie scoop, I drop dough onto the baking sheet and flatten each cookie slightly with damp fingers. They won’t spread much on their own.

Step 7: Bake
I bake for 10–12 minutes, until the edges turn golden and the centers are set.

Step 8: Cool
Once out of the oven, I let them cool on the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

• Yield: 12–14 cookies

• Prep time: 15 minutes

• Bake time: 10–12 minutes

• Total time: 25–30 minutes

Variations

• Gluten-free version: I use almond flour instead of whole wheat flour.

• Nut-free option: I swap the walnuts for sunflower seeds or omit them entirely.

• Add-ins: I sometimes add chopped dried apricots, cranberries, or shredded coconut.

• Spiced-up version: A dash of cardamom or ginger brings a cozy twist.

storage/reheating

• Room temp: I store cookies in an airtight container for 2–3 days.

• Fridge: They last up to a week chilled.

• Freezer: I freeze them in a single layer, then store in a bag for up to 3 months. I just thaw overnight or pop one into the toaster oven when needed.

FAQs

Can I make these cookies vegan?

Yes, I just use a flax egg instead of a regular egg. The rest of the ingredients are naturally plant-based.

Do I need a food processor?

It helps with blending the dates and banana smoothly, but if I don’t have one, I mash everything very well by hand or use a blender.

Are these cookies sweet enough without added sugar?

For my taste, yes. The banana and dates bring natural sweetness. If I want a sweeter treat, I’ll toss in a few chocolate chips.

Can I double the recipe?

Absolutely. I often double it and freeze half for future breakfasts.

What’s the texture like?

These cookies are soft, chewy, and moist with a bit of crunch from the nuts and oats. They’re hearty enough to keep me full through the morning.

Conclusion

These Date Walnut Breakfast Cookies are my answer to rushed mornings and snack cravings. They’re sweet, satisfying, and just the right mix of nourishing and indulgent. I love that they come together quickly and keep well in the freezer. Whether I’m heading out the door or enjoying a slow coffee moment, these cookies hit the spot every time.

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