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Date Walnut Breakfast Cookies

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These Date Walnut Breakfast Cookies are soft, chewy, naturally sweetened, and perfect for busy mornings. Made with wholesome ingredients like ripe banana, Medjool dates, oats, and walnuts, they’re a fiber-packed, heart-healthy breakfast or snack that feels indulgent but is totally nourishing.

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Soak dates in warm water for 5–10 minutes if dry; drain well.
  3. Blend dates, banana, and melted coconut oil in a food processor until smooth.
  4. Add vanilla and egg (or flax egg); pulse to combine.
  5. In a large bowl, mix oats, flour, baking soda, cinnamon, and salt.
  6. Stir in the wet ingredients until fully combined.
  7. Fold in walnuts and any optional add-ins.
  8. Scoop tablespoon-sized portions onto the baking sheet. Flatten slightly with damp fingers.
  9. Bake for 10–12 minutes, until edges are golden and centers are set.
  10. Cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Swap walnuts for pecans, sunflower seeds, or pumpkin seeds.
  • Use applesauce instead of banana if desired.
  • To make nut-free, skip nuts and use seeds.
  • Cookies don’t spread much—flatten before baking.

Nutrition

Find it online: https://cookedbymaya.com/date-walnut-breakfast-cookies/