Date Oatmeal Breakfast Cookies
Chewy and lightly sweet cookies made with dates and oats, perfect for a quick, healthy breakfast or snack.
Ingredients
Main Ingredients
- 1 cup dates, pitted (Medjool or soft Deglet Noor) If dry, soak in warm water for 10 minutes.
- 1 cup rolled oats Can use quick oats for a finer crumb.
- 1/2 cup almond flour Substitute with oat flour or a gluten-free blend for nut-free.
- 1/4 cup maple syrup Use honey if not vegan.
- 1/4 cup coconut oil, melted Can use a neutral oil like avocado.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt salt
Optional Add-ins
- chopped nuts, seeds, or chocolate chips Add as desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Put pitted dates in a food processor and blend until they form a smooth paste, scraping down as needed.
- In a large bowl, stir together rolled oats, almond flour, baking soda, cinnamon, and salt.
- Add the date paste, maple syrup, melted coconut oil, and vanilla extract to the dry mix, stirring until evenly combined. The dough should be sticky.
- If the dough is too dry, add 1 teaspoon warm water at a time; if too wet, add a tablespoon of oats.
- Fold in any optional add-ins like nuts, seeds, or chocolate chips.
- Scoop tablespoon-sized portions onto the prepared sheet, flattening each slightly.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden.
- Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling.
Notes
These cookies store well at room temperature for up to 3 days. Refrigerate for 7–10 days or freeze for up to 3 months. Use variations for different flavors.