Healthy Oatmeal Breakfast Cookies
Chewy oatmeal breakfast cookies made with dates, oats, almonds and raisins. Make a batch ahead for an easy grab-and-go breakfast.
By Cookin' Kitchen
- Total: 35 minutes
- Makes: 6 cookies
Recipe
Healthy Oatmeal Breakfast Cookies
Chewy oatmeal breakfast cookies made with dates, oats, almonds and raisins. Make a batch ahead for an easy grab-and-go breakfast.
Cookin' · https://cookin.club/recipes/healthy-oatmeal-breakfast-cookies
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Makes
- 6 cookies
Ingredients
For 6 cookies
Wet ingredients
Dry ingredients
Equipment
- Oven
- Baking tray
- Parchment paper
- Bowl
- Potato masher or fork
- Wooden spoon
Instructions
Step 1: Preheat the oven to 180°C/350°F for a standard oven or 160°C/320°F for a fan or convection oven. Line a baking tray with parchment paper.
Step 2: Roughly chop the dates and place them in a bowl. Pour the boiling water over them, cover and leave to soak for at least 10 minutes.
Step 3: Mash the dates with a potato masher or fork until they form a paste.
Step 4: Add the remaining wet ingredients and mix well with a wooden spoon.
Step 5: Add the dry ingredients and mix until all the flour is incorporated. The mixture should be a thick batter.
Step 6: For six cookies, measure out just under 1/2 cup of mixture per cookie; for eight, use a level 1/3 cup per cookie. Flatten into rounds about 1.7 cm (2/3 inch) thick. Bake for 20 minutes, until golden.
Step 7: Remove from the oven and leave the cookies to cool on the tray.
Notes
Variations
For the sweetener, use 1 to 4 tablespoons to suit your taste, or use another liquid sweetener such as agave or golden syrup. Any neutral oil can replace the coconut oil; melted butter or margarine can also be used.
Use 1 1/4 cups total of flaked or chopped nuts, desiccated coconut and chopped dried fruit, or small fruit such as raisins, cranberries or blueberries. Chocolate chips are another option. If you omit the coconut, include at least 1/4 cup fairly finely chopped nuts so the cookies hold together.
Hazelnut meal or flour can replace the almond meal; regular flour is not recommended. Try other flavourings such as allspice, nutmeg, cardamom, mixed spice, orange blossom, lemon, caramel, coconut or almond essence.
For gluten-free cookies, use gluten-free oats.
Store in a very airtight container for up to 5 days. The outsides soften over time.
Nutrition per cookie
- Calories
- 376 kcal
- Fat
- 20 g
- Saturated fat
- 7 g
- Carbohydrates
- 45 g
- Sugar
- 17 g
- Fiber
- 6 g
- Protein
- 8 g
- Sodium
- 17 mg
- Cholesterol
- 27 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These chewy oatmeal cookies combine dates, rolled oats, almonds, coconut and dried fruit for a hearty breakfast to make ahead.
Mashed soaked dates help sweeten and bind the mixture. Maple syrup or honey, the mix-ins and the flavourings can be varied; see the notes for options.
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