Date Walnut Breakfast Cookies: A Wholesome Morning Delight

I’ve crafted these breakfast cookies to be the perfect balance of nutritious and satisfying, drawing inspiration from traditional oatmeal cookies while incorporating wholesome ingredients. These cookies provide sustained energy through the morning, thanks to the complex carbohydrates from oats and natural sweetness from dates and honey.

Ingredients

Dry Ingredients:

• 1½ cups old-fashioned rolled oats (150g)
• 1 cup whole wheat flour (120g)
• ½ cup all-purpose flour (60g)
• 1 teaspoon baking soda (5g)
• 1 teaspoon ground cinnamon (2.5g)
• ½ teaspoon ground nutmeg (1g)
• ½ teaspoon 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, room temperature (120ml)
• ¾ cup dark brown sugar, packed (150g)
• ¼ cup honey (85g)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (10ml)

Topping:

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

Instructions

Preparation Phase

1. Initial Setup:

• Position rack in center of oven
• Preheat to 350°F (175°C)
• Line two large baking sheets with parchment paper

1. Ingredient Preparation:

• Remove eggs and butter from refrigerator 1 hour before starting
• If using solidified coconut oil, let it come to room temperature
• Chop dates and set aside
• Roughly chop walnuts for cookies and finely chop for topping

Making the Dough

1. Prepare Dry Ingredients:

• In a medium mixing bowl, whisk together:
  • Both flours
  • Rolled oats
  • Baking soda
  • Ground cinnamon
  • Ground nutmeg
  • Sea salt
• Set aside

1. Cream Wet Ingredients:

• In a large bowl using an electric mixer:
  • Beat butter and coconut oil until completely smooth (2-3 minutes)
  • Add brown sugar and honey
  • Beat until light and fluffy (2 minutes)
  • Add eggs one at a time, beating well after each
  • Mix in vanilla extract

1. Combine Mixtures:

• Gradually add dry ingredients to wet ingredients
• Mix on low speed until just combined
• Fold in chopped dates and walnuts by hand
• Cover bowl and chill dough for 30 minutes

Baking Process

1. Prepare Topping:

• Mix turbinado sugar with finely chopped walnuts
• Set aside

1. Shape Cookies:

• Using a ¼ cup measure, scoop dough
• Roll into balls
• Press tops into sugar-walnut mixture
• Place on prepared baking sheets, 2 inches apart
• Gently flatten each cookie
• Sprinkle with flaky sea salt

1. Bake:

• Place in preheated oven
• Bake for 12-14 minutes
• Edges should be lightly golden
• Centers should remain slightly soft
• Rotate baking sheets halfway through

1. Cool:

• Let cookies rest on baking sheet for 5 minutes
• Transfer to wire rack to cool completely

Nutritional Information

Per cookie (based on 20 cookies):

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

Professional Tips

1. For Perfect Texture:

• Don’t overbake – cookies will continue to set as they cool
• Chilling dough is crucial for preventing spread
• Use fresh, moist dates for best results

1. For Enhanced Flavor:

• Toast walnuts before chopping (350°F for 8-10 minutes)
• Use high-quality vanilla extract
• Choose fresh spices for best flavor

1. For Storage:

• Cool completely before storing
• Place parchment paper between layers
• Freeze dough balls individually on a sheet pan before transferring to storage container

These Date Walnut Breakfast Cookies offer a perfect blend of nutrition and indulgence, making them ideal for busy mornings or wholesome snacking. Their make-ahead potential and versatility make them a valuable addition to your weekly meal prep routine.