Healthy Oatmeal Breakfast Cookies
User Reviews
4.9
Healthy Oatmeal Breakfast Cookies
Description
This recipe yields oatmeal cookies with a substantial texture from rolled oats, almonds, and coconut, lightly sweetened with dates and maple syrup. Soaking and mashing dates soften them into a paste that binds ingredients together without refined sugars. The addition of almond meal adds a nutty flavor and tender crumb, while cinnamon injects mild warmth. Baking until golden ensures a firm exterior with a slightly chewy interior.
The cookies provide a portable option for breakfast or snacks and can incorporate add-ins like nuts, dried fruits, or chocolate chips, though the base recipe balances both moisture and sweetness well. The natural sweeteners and wholesome ingredients cater to those seeking alternatives to conventional muffins or sweet bars.
Follow notes for adjustments on sweetness level, oil type, and gluten-free considerations. Store cookies airtight for several days, noting they soften with time. Cooling on the tray prevents breakage, and the recipe yields around 6-8 cookies depending on size.
Ingredients
Wet Ingredients:
- 100 g / 3.5 oz dates 1 heaped packed cup, pitted
- 1/3 cup / 85 ml water boiling
- 1 egg
- 3 tbsp maple syrup Note 1, or honey
- 3 tbsp coconut oil , melted, or other plain oil (Note 2)
- 1 tsp vanilla essence (Note 5)
Dry Ingredients:
- 1 1/4 cups rolled oats
- 1/2 cup almonds Note 3, flaked
- 1/4 cups desiccated coconut (Note 3)
- 1/2 cup raisins Note 3, or sultanas
- 3/4 cup almond meal (almond flour) (Note 4)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (Note 5)
Instructions
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
- Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
- Mash with potato masher or fork until it becomes a paste.
- Add remaining Wet ingredients. Mix well with wooden spoon.
- Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
- Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
- Remove from oven, leave to cool on the tray.
Notes
- You can adjust sweetness by varying maple syrup or honey amounts to taste.
- Use neutral-flavored oils or melted butter for different flavor profiles.
- Mix and match nuts, dried fruits, or chocolate chips as add-ins, keeping total additions around 1 1/4 cups.
- Almond meal adds tenderness; avoid substituting with regular flour to keep texture.
- Oats should be gluten-free if needed for dietary restrictions.
- Cookies keep best in an airtight container for up to 5 days but may soften on the outside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6big chunky cookies
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376cal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 17mg | 1% |
| Potassium | 408mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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