Date Walnut Breakfast Cookies:

by
  • Date Walnut Breakfast Cookies: A Wholesome Morning Delight

Ingredients

Dry Ingredients

  • 1½ cups old-fashioned rolled oats (150g)
  • 1 cup whole wheat flour (120g)
  • ½ cup all-purpose flour (60g)
  • 1 tsp baking soda (5g)
  • 1 tsp ground cinnamon (2.5g)
  • ½ tsp ground nutmeg (1g)
  • ½ tsp sea salt (3g)
  • ¾ cup walnuts, roughly chopped (90g)
  • 1 cup Medjool dates, pitted and chopped (170g)

Wet Ingredients

  • ½ cup unsalted butter, softened (113g)
  • ½ cup coconut oil, at room temperature (120ml)
  • ¾ cup dark brown sugar, packed (150g)
  • ¼ cup honey (85g)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract (10ml)

Topping

  • ¼ cup turbinado sugar (50g)
  • ¼ cup finely chopped walnuts (30g)
  • Flaky sea salt, for sprinkling

Instructions

1. Preparation

  • Preheat oven to 350°F (175°C) and position rack in the center.
  • Line two large baking sheets with parchment paper.
  • Bring ingredients to room temperature: Set out butter, eggs, and coconut oil (if solidified) about 1 hour before baking.
  • Prep additions: Chop dates and walnuts (reserve finely chopped walnuts for topping).

2. Make the Dough

  • Combine dry ingredients: In a medium bowl, whisk together oats, both flours, baking soda, cinnamon, nutmeg, and salt.
  • Cream wet ingredients: In a large bowl, beat the butter and coconut oil until smooth (2–3 minutes). Add brown sugar and honey, then beat until fluffy (2 more minutes). Beat in eggs one at a time, then mix in vanilla.
  • Mix it all together: Gradually add dry mixture to the wet, mixing on low until just combined. Fold in chopped dates and walnuts.
  • Chill dough: Cover and refrigerate for 30 minutes to help firm the dough and reduce spreading.

3. Assemble and Bake

  • Prepare topping: In a small bowl, mix turbinado sugar with finely chopped walnuts.
  • Shape cookies: Scoop dough using a ¼-cup measure. Roll into balls and press tops into the sugar-walnut mixture. Arrange on baking sheets 2 inches apart. Gently flatten each cookie and sprinkle with flaky sea salt.
  • Bake: Bake for 12–14 minutes, rotating pans halfway through. Edges should be golden; centers slightly soft.
  • Cool: Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information

Per cookie (based on 20 cookies):

  • Calories: 275
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 35mg
  • Sodium: 165mg
  • Carbohydrates: 35g
  • Dietary Fiber: 3g
  • Sugars: 21g
  • Protein: 4g
  • Iron: 1mg
  • Calcium: 25mg

Pro Tips from the Test Kitchen

For Perfect Texture:

  • Chill the dough to prevent overspreading.
  • Don’t overbake—cookies will continue to firm up as they cool.
  • Use soft, sticky Medjool dates for the best chew and flavor.

For Enhanced Flavor:

  • Toast walnuts (350°F for 8–10 minutes) to deepen their nuttiness.
  • Use high-quality vanilla and fresh spices for maximum impact.

For Storage:

  • Let cookies cool completely before storing.
  • Store in an airtight container with parchment between layers.
  • Freeze individual dough balls for future fresh-baked cookies.

These cookies blend nutrition, convenience, and crave-worthy texture in every bite—an ideal recipe for meal prep, gifting, or simply treating yourself to a better breakfast.

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