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
