Why You’ll Love This Recipe
I love these cookies because they check all the boxes: naturally sweetened, full of texture, and incredibly satisfying. The dates and banana offer just the right amount of sweetness without any refined sugar, and the oats and whole wheat flour provide lasting energy. I can mix them up in minutes, and they’re freezer-friendly, so I always have a batch ready to go. Whether I’m rushing out the door or enjoying a quiet coffee, these cookies are always welcome.
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 flax egg: 1 tbsp ground flax + 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 cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
Optional: 1/4 cup dark chocolate chips or raisins
directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
If the dates I have are dry, I soak them in warm water for 5–10 minutes to soften them up, then drain well.
In a food processor, I blend the softened dates with the mashed banana and melted coconut oil until smooth. Then I add the vanilla and egg (or flax egg) and pulse again to combine.
In a separate bowl, I whisk together the oats, flour, baking soda, cinnamon, and salt.
I stir the wet mixture into the dry ingredients until everything is evenly combined, then fold in the chopped walnuts and, if I’m feeling extra, some dark chocolate chips or raisins.
Using a tablespoon, I scoop out portions of dough onto the baking sheet and flatten each slightly with damp fingers to shape them into cookies.
I bake them for 10 to 12 minutes, just until the edges are golden and the centers are set. After baking, I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 14 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: 170 kcal per cookie
Variations
I love how versatile these cookies are. I sometimes add chia seeds or flaxseed for an extra nutrition boost. If I want to make them fully gluten-free, I use almond flour and certified gluten-free oats. Swapping walnuts for pecans or adding shredded coconut also gives them a nice twist. And for a dessert-like version, I go heavier on the dark chocolate chips.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze beautifully—I layer them between parchment paper and freeze for up to 3 months. When I want one, I either let it thaw at room temperature or pop it in the microwave for about 10 seconds for that fresh-baked feel.
FAQs
Can I use regular dates instead of Medjool?
Yes, I can, but I make sure they’re soft and sweet. If they’re drier, soaking them in warm water for a few extra minutes helps them blend better.
Are these cookies vegan?
They can be. I just use a flax egg instead of a regular egg and opt for coconut oil instead of butter to keep them entirely plant-based.
How do I know when the cookies are done?
I look for golden edges and a firm center. They won’t be overly crisp—these cookies stay soft and chewy.
Can I add protein powder?
Absolutely. I replace a couple tablespoons of flour with protein powder if I want an extra protein boost. I just watch the texture and add a splash of milk if the dough gets too dry.
Are these cookies freezer-friendly?
Yes, I always freeze extra batches. They thaw quickly and make a perfect snack or breakfast on busy days.
Conclusion
These Date Walnut Breakfast Cookies are everything I want in a morning bite—naturally sweet, nutritious, and easy to make. Whether I enjoy them warm from the oven or pull one from the freezer on the go, they always deliver comfort and nourishment in every bite.
Print
Date Walnut Breakfast Cookies
- Total Time: 27 minutes
- Yield: 14 cookies
- Diet: Gluten Free
Description
These soft and chewy date walnut breakfast cookies are naturally sweetened with banana and dates, packed with oats and nuts, and perfect for a healthy, on-the-go morning bite.
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 flax egg: 1 tbsp ground flax + 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 cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
Optional: 1/4 cup dark chocolate chips or raisins
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
If dates are dry, soak them in warm water for 5–10 minutes, then drain.
In a food processor, blend dates, mashed banana, and melted coconut oil until smooth.
Add vanilla and egg (or flax egg) and pulse to combine.
In a separate bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
Stir the wet mixture into the dry ingredients until combined.
Fold in walnuts and optional add-ins like chocolate chips or raisins.
Scoop tablespoon-sized portions onto the baking sheet and flatten slightly with damp fingers.
Bake for 10–12 minutes, until edges are golden and centers are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make them vegan by using a flax egg and coconut oil.
Use almond flour and certified gluten-free oats for a gluten-free version.
Add chia seeds, flaxseed, or shredded coconut for extra nutrition and flavor.
Store in an airtight container at room temperature (3 days), in the fridge (1 week), or freeze for up to 3 months.
Microwave frozen cookies for ~10 seconds for a fresh-baked texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
