Name: Date Walnut Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup rolled oats; 3/4 cup whole wheat flour; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 tablespoon ground flaxseed; 1 cup pitted Medjool dates, chopped; 3 tablespoons warm water; 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts

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Imagine a cookie that’s perfectly sweet, delightfully chewy, and entirely wholesome — that’s what you get with these Date Walnut Breakfast Cookies. Brimming with naturally sweet dates, crunchy walnuts, and hearty oats, these breakfast treats are the answer to busy mornings or anytime craving strikes. Not only do they have the nostalgic charm of homemade cookies, but they’re also vegan-friendly and packed with nourishing ingredients, making them a perfect option for anyone who wants to start the day on a guilt-free and satisfying note.

Date Walnut Breakfast Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about these cookies is how the ingredients work together: every element plays a starring role, from the chewy Medjool dates to the toasty walnuts. Each brings something special, whether it’s sweetness, texture, or a pop of flavor. Here’s what you’ll need to make Date Walnut Breakfast Cookies that will brighten up any morning.

Medjool Dates (1 cup, pitted and chopped): These naturally sweet gems give the cookies their caramel flavor and chewy texture.
Rolled Oats (1 cup): Oats add heartiness and make these cookies perfect for breakfast fuel!
Whole Wheat Flour (¾ cup): This boosts the fiber while keeping the cookies pleasantly tender.
Baking Soda (½ teaspoon): Helps the cookies rise just enough for a soft interior.
Cinnamon (½ teaspoon): Lends warmth and cozy, breakfast-y aroma.
Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
Ground Flaxseed (1 tablespoon): Acts as a vegan binder and brings a subtle nutty note.
Warm Water (3 tablespoons): Used to make the flax egg, keeping it plant-based.
Coconut Oil (¼ cup, melted): Adds healthy fat and helps the cookies stay tender.
Maple Syrup (¼ cup): Natural sweetness that blends perfectly with dates and cinnamon.
Vanilla Extract (1 teaspoon): Gives classic cookie flavor and depth.
Walnuts (½ cup, chopped): For rich, buttery crunch in every bite.

How to Make Date Walnut Breakfast Cookies

Step 1: Prep Your Baking Sheet and Make the Flax Egg

Set yourself up for baking success before you even preheat — line your baking sheet with parchment paper so your cookies lift easily and cleanup is a breeze. Then, make your flax egg: in a small bowl, stir the ground flaxseed with warm water and let it rest for about five minutes. You’ll know it’s ready when it’s thick and gel-like; this little trick keeps your Date Walnut Breakfast Cookies 100% plant-based!

Step 2: Mix the Dry Ingredients

Grab your largest mixing bowl and whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. At this point, stir in the chopped dates and walnuts — this ensures that these chunky goodies are evenly distributed, so every cookie is packed with tasty bits.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted coconut oil, maple syrup, and vanilla extract. Once your flax egg has thickened, add it in and give the mixture a good stir. This blend is the aromatic heart of the cookies, promising sweetness, moisture, and that comforting vanilla fragrance.

Step 4: Bring It All Together

Pour the wet ingredients into the dry ingredients bowl and mix until everything is just combined. The dough will be sticky, which means it’s perfect! If you’re tempted to add other goodies like mini chocolate chips or shredded coconut, here’s your golden opportunity.

Step 5: Scoop, Shape, and Bake

Using a heaping tablespoon for each cookie, scoop the dough onto your prepared baking sheet. Flatten them gently with your fingers to help them bake evenly. Slide the tray into the oven at 350°F (175°C) for 12 to 14 minutes, until you see golden edges. Let the cookies cool on the tray for a few delicious-smelling minutes before transferring them to a wire rack to finish cooling — if you can resist for that long!

How to Serve Date Walnut Breakfast Cookies

Garnishes

A sprinkle of flaky salt on top just before baking transforms these cookies from simple to extraordinary, accentuating the sweetness and giving a modern edge. You can also drizzle a touch of melted dark chocolate or add a dusting of cinnamon for extra flair and flavor.

Side Dishes

Enjoy your Date Walnut Breakfast Cookies with a creamy Greek yogurt parfait, a hot cup of coffee, or a fresh fruit smoothie. Pairing them with something cool and creamy, like yogurt or cottage cheese, balances the chewy richness of the cookies and makes breakfast feel extra special.

Creative Ways to Present

Turn breakfast into a brunch-worthy event by stacking these cookies high on a pretty platter, or tuck a few into a jar with a ribbon for a take-home treat. For a grab-and-go breakfast, wrap them individually in parchment and store them in the fridge for a convenient, wholesome snack anytime.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Date Walnut Breakfast Cookies in an airtight container at room temperature. They’ll stay fresh for up to five days, making them excellent for meal prepping or taking along to work or school.

Freezing

If you want to enjoy these cookies even longer, the freezer is your friend. Lay baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to three months, ready to grab whenever you crave a sweet, healthy snack.

Reheating

To bring that just-baked warmth back, pop a cookie or two in the microwave for about 10–15 seconds, or warm them up in a low oven for a few minutes. This revives that irresistible homemade aroma and makes the dates even gooier.

FAQs

Can I use a regular egg instead of the flax egg?

Absolutely! If you’re not vegan, substitute the flax mixture with one regular egg — it works perfectly and the cookies still come out moist and delicious.

Can I add other mix-ins to these cookies?

Definitely! Mini chocolate chips, unsweetened shredded coconut, or even dried cranberries are all tasty ways to put your own twist on your Date Walnut Breakfast Cookies.

Are these cookies suitable for gluten-free diets?

You can make them gluten-free by swapping the whole wheat flour for your favorite gluten-free blend and ensuring you use certified gluten-free oats. The flavor and texture remain fantastic!

How sweet are these cookies?

Thanks to the natural sugars in dates and maple syrup, these cookies have a gentle, balanced sweetness that’s not overpowering — ideal for breakfast or an anytime snack.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it (covered) for up to 24 hours before baking. This actually makes Date Walnut Breakfast Cookies even more convenient for busy mornings!

Final Thoughts

There’s something so comforting about pulling a tray of Date Walnut Breakfast Cookies from the oven — you know you’re about to enjoy a treat that’s both wholesome and utterly delicious. If you’re ready for a breakfast that tastes like a hug, don’t hesitate to give these a try. Your mornings (and maybe your afternoons, too) will thank you!

Date Walnut Breakfast Cookies Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 24 minutes
Yield: 12 cookies 1x
Diet: Vegan

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Description

These Date Walnut Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like dates, oats, and walnuts, these cookies are perfect for a quick breakfast or snack on the go. They are vegan and free of refined sugars, making them a guilt-free treat.

Ingredients

Scale

Dry Ingredients:

1 cup rolled oats
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon ground flaxseed

Wet Ingredients:

1 cup pitted Medjool dates, chopped
3 tablespoons warm water
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 cup chopped walnuts

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare flax egg: In a small bowl, combine ground flaxseed and warm water to create a flax egg; set aside for 5 minutes.
Mix dry ingredients: In a large bowl, whisk oats, whole wheat flour, baking soda, cinnamon, and salt. Add chopped dates and walnuts.
Combine wet ingredients: In a separate bowl, mix melted coconut oil, maple syrup, vanilla extract, and flax egg. Pour wet mixture into dry ingredients and mix into a sticky dough.
Bake: Scoop dough onto baking sheet, flatten slightly, and bake for 12–14 minutes until golden brown.
Cool: Allow to cool on the baking sheet before transferring to a wire rack.