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Date Walnut Breakfast Cookies

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These Date Walnut Breakfast Cookies are soft, naturally sweetened, and packed with whole grains, making them the perfect grab-and-go breakfast. Made with bananas, Medjool dates, oats, and crunchy walnuts, they’re meal-prep friendly, freezer-safe, and refined sugar-free.

Ingredients

  • 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 gluten-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • Optional: 1/4 cup dark chocolate chips or raisins

Instructions

  1. Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Soften dates: If dry, soak dates in warm water for 5–10 minutes, then drain.
  3. Blend wet base: In a food processor, blend dates, mashed banana, and melted oil until smooth. Add vanilla and egg (or flax egg) and pulse to combine.
  4. Mix dry ingredients: In a separate bowl, stir together oats, flour, baking soda, cinnamon, and salt.
  5. Combine: Stir wet ingredients into dry until well mixed. Fold in walnuts and optional mix-ins.
  6. Scoop & shape: Use a tablespoon or cookie scoop to drop dough onto prepared sheet. Flatten slightly with damp fingers.
  7. Bake: Bake 10–12 minutes, until golden around the edges.
  8. Cool: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • For a firmer cookie, bake an extra 1–2 minutes.
  • These are not overly sweet—add chocolate chips for a sweeter version.
  • Make a double batch and freeze half for later.

Nutrition

Find it online: https://recipesbyliza.com/date-walnut-breakfast-cookies/