I’ve perfected these breakfast cookies to strike the ideal balance between nutritious ingredients and satisfying sweetness. Drawing inspiration from traditional oatmeal cookies while incorporating Mediterranean ingredients like dates and walnuts, these cookies provide sustained energy for busy mornings. The combination of whole grains, natural sweeteners, and healthy fats creates a breakfast option that feels like a treat while delivering genuine nutritional benefits.
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
- Oven Setup:
- Position rack in center of oven
- Preheat to 350°F (175°C)
- Line two baking sheets with parchment paper
- Ingredient Prep:
- Chop dates and walnuts separately
- If dates are dry, soak in hot water for 10 minutes
- Drain and pat dates dry thoroughly
- Ensure all refrigerated ingredients reach room temperature
Making the Cookie Dough
- Dry Mixture:
- In a medium bowl, whisk together:
- Both types of flour
- Rolled oats
- Baking soda
- Ground cinnamon and nutmeg
- Sea salt
- Set aside
- Wet Mixture:
- Using an electric mixer with paddle attachment:
- Beat butter and coconut oil until completely smooth (2-3 minutes)
- Add brown sugar and honey
- Beat until light and fluffy (2 minutes)
- Scrape down bowl as needed
- Adding Eggs:
- Add eggs one at a time
- Beat well after each addition
- Mix in vanilla extract
- Scrape down sides of bowl
- Combining:
- Gradually add dry ingredients to wet mixture
- Mix on low speed until just combined
- Fold in chopped dates and walnuts by hand
- Be careful not to overmix
- Chilling:
- Cover bowl with plastic wrap
- Refrigerate dough for 30 minutes
Baking Process
- Prepare Topping:
- Mix turbinado sugar with finely chopped walnuts
- Set aside
- Shape Cookies:
- Scoop ¼ cup portions of chilled dough
- Roll into balls
- Press tops into sugar-walnut mixture
- Place on prepared baking sheets
- Gently flatten each cookie
- Sprinkle with flaky sea salt
- Baking:
- Bake for 12-14 minutes
- Look for lightly golden edges
- Centers should remain slightly soft
- Rotate baking sheets halfway through
- Cooling:
- 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: 285
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 165mg
- Total Carbohydrates: 36g
- Dietary Fiber: 3g
- Sugar: 22g
- Protein: 4g
- Iron: 1mg
- Calcium: 30mg
Professional Tips for Perfect Results
- Ingredient Temperature:
- Room temperature eggs incorporate better
- Softened butter should hold a slight impression
- Coconut oil should be soft but not liquid
- Mixing Technique:
- Don’t overmix after adding flour
- Fold in dates gently to maintain their shape
- Scrape bowl frequently for even distribution
- Storage Solutions:
- Cool completely before storing
- Keep in airtight container with parchment between layers
- Freeze baked cookies individually wrapped
- Thaw frozen cookies overnight in refrigerator
These Wholesome Date Walnut Breakfast Cookies offer a perfect balance of nutrition and indulgence, making them an ideal choice for busy mornings or healthy snacking throughout the day. Their versatility and make-ahead potential make them a valuable addition to any weekly meal prep routine.
