Name: Date Walnut Breakfast Cookies
Prep time: 10 min
Cook time: 12 min
Total time: PT-488376H44M7S
Cuisine: American
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 flaxseed + 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

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These Date Walnut Breakfast Cookies are soft, chewy, and packed with naturally sweet flavors from ripe banana and Medjool dates. They’re an ideal grab-and-go breakfast or nourishing snack, combining wholesome ingredients into a cookie that feels indulgent but fuels my day with fiber, healthy fats, and whole grains.

Why You’ll Love This Recipe

I love this recipe because it’s naturally sweetened with fruit, which means there’s no refined sugar involved. These cookies are freezer-friendly, which makes mornings simpler when I don’t have time to cook. Plus, they’re easy to customize, and I can even make them gluten-free or dairy-free depending on what I have on hand. It’s also a great way to use up ripe bananas!

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 1/2 cups old-fashioned rolled oats
1/2 cup whole wheat flour (or almond flour for GF)
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

*Flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water; let sit 5–10 minutes to thicken.

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
If the dates feel dry, I soak them in warm water for 5–10 minutes and then drain them well.
In a food processor, I blend the dates, mashed banana, and melted coconut oil until smooth.
I add the vanilla and egg (or flax egg) and pulse again to combine.
In a large bowl, I stir together the oats, flour, baking soda, cinnamon, and salt.
I stir the wet mixture into the dry ingredients until well mixed.
Then I fold in the chopped walnuts and any optional add-ins like chocolate chips or raisins.
Using a tablespoon, I scoop the dough onto the prepared baking sheet and flatten each cookie slightly with damp fingers.
I bake the cookies for 10–12 minutes, until the edges are golden and the centers are set.
I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 to 14 cookies. Each batch takes around 10–12 minutes to bake, plus a few minutes for prep and cooling, so I usually have them ready in under 30 minutes total.

Variations

I like swapping walnuts for pecans or sunflower seeds depending on what I have.
For a gluten-free version, I use almond flour and make sure my oats are certified gluten-free.
Sometimes I stir in raisins or a handful of dark chocolate chips when I want extra sweetness.
For a nut-free version, I leave out the walnuts and add pumpkin seeds instead.

storage/reheating

I store the cookies in an airtight container at room temperature for 2–3 days or refrigerate them for up to a week. They also freeze well — I keep them in a zip-top bag and thaw overnight in the fridge or warm them up in the toaster oven.

FAQs

How do I make these vegan?

I replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use coconut oil instead of butter.

Can I use another kind of flour?

Yes, I’ve made these with almond flour and whole wheat flour. Oat flour also works well if I want a softer texture.

Can I skip the banana?

If I don’t want to use banana, I swap it with 1/4 cup applesauce. It changes the flavor a bit but still works nicely.

Can I make these nut-free?

Definitely. I just leave out the walnuts and use seeds like sunflower or pumpkin instead.

Do these cookies spread while baking?

Not much. I always flatten them slightly with damp fingers before baking to get the shape I want.

Conclusion

These Date Walnut Breakfast Cookies are my go-to for a wholesome, easy, and delicious start to the day. Whether I’m baking a batch for busy mornings or freezing extras for later, they always satisfy. I love how versatile they are and how they make healthy eating feel like a treat.