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
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.
Notes
- You can substitute the flax egg with one regular egg if not vegan.
- Add mini chocolate chips or shredded coconut for variety.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
