Date Walnut Breakfast Cookies

These date walnut breakfast cookies are chewy, wholesome, and naturally sweetened with dates and bananas. They’re perfect for mornings when I want something quick but still nourishing. Packed with oats, nuts, and fruit, these cookies double as a grab-and-go breakfast or a wholesome snack.

Why You’ll Love This Recipe

I love these cookies because they taste indulgent but are made with better-for-you ingredients. The dates and banana provide natural sweetness, while walnuts add crunch and healthy fats. They’re easy to make in one bowl, freezer-friendly, and portable—ideal for busy mornings or an afternoon energy boost.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medjool dates (pitted)
• Ripe banana (mashed)
• Rolled oats
• Chopped walnuts
• Peanut butter or almond butter
• Egg (or flax egg for vegan option)
• Baking powder
• Ground cinnamon
• Vanilla extract
• Pinch of salt

Directions

1. Prep: I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Blend dates: In a food processor, I pulse the pitted dates with the mashed banana until smooth.
3. Mix: I stir the date-banana mixture with peanut butter, egg, vanilla, cinnamon, baking powder, and salt. Then I fold in oats and walnuts.
4. Scoop: Using a spoon or cookie scoop, I drop rounds of dough onto the prepared sheet and flatten slightly.
5. Bake: I bake for 12–14 minutes, until the cookies are golden around the edges.
6. Cool: I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 12 cookies.
Prep time: 10 minutes
Cook time: 12–14 minutes
Total time: 25 minutes

Variations

• I sometimes add dark chocolate chips for a sweeter version.
• Swapping walnuts for pecans or almonds works beautifully.
• A handful of shredded coconut or dried cranberries adds more texture.
• For extra protein, I stir in a scoop of protein powder.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.
For longer storage, I freeze them in a zip-top bag for up to 2 months and thaw overnight or warm briefly in the microwave.

FAQs

Can I make these cookies vegan?

Yes, I replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

Do I need to soak the dates first?

If the dates are soft, no. If they’re dry, I soak them in hot water for 10 minutes before blending.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be a little softer. Rolled oats give more chew.

Are these cookies gluten-free?

Yes, if I use certified gluten-free oats.

Can I eat them warm?

Absolutely! They’re delicious slightly warm with melty peanut butter or even a drizzle of honey.

Conclusion

These date walnut breakfast cookies are a naturally sweet, hearty, and portable option that makes mornings so much easier. With their chewy texture, nutty crunch, and hint of banana-cinnamon flavor, they’re the kind of wholesome treat I love keeping on hand for breakfast or snacking anytime of day.

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