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Delicious date oatmeal breakfast cookies arranged on a plate

Date Oatmeal Breakfast Cookies

Soft, naturally sweet cookies made with dates and oats, perfect for a nutritious breakfast or snack on-the-go.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dates, pitted (Medjool or soft Deglet Noor) Use ground flax + water as an egg substitute for firmer bind.
  • 1 cup rolled oats Lightly toast for nuttier flavor if desired.
  • 1/2 cup almond flour Substitute with oat flour or gluten-free blend for nut-free.
  • 1/4 cup maple syrup Use honey if not vegan.
  • 1/4 cup coconut oil, melted Can substitute with neutral oil like avocado.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon Consider increasing to 1 teaspoon for more spice.
  • pinch salt Enhances sweetness.
Optional Add-ins
  • to taste chopped nuts, seeds, or chocolate chips Ensure chocolate chips are manufactured in a nut-free facility if needed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a food processor, pulse the pitted dates until they form a smooth, sticky paste. Scrape down the sides as needed.
  3. In a large bowl, whisk together the rolled oats, almond flour, baking soda, cinnamon, and a pinch of salt.
  4. Add the date paste, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients and stir until evenly combined, adding warm water if dough is too dry.
  5. Fold in any optional add-ins like chopped nuts or chocolate chips.
Baking
  1. Scoop tablespoon-sized portions onto the prepared sheet, spacing them about 1 inch apart, and press each slightly to flatten.
  2. Bake for 10–12 minutes, or until the edges are lightly golden, then cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Warm briefly before consuming to soften.