Cinnamon Date Breakfast Cookies
Hearty oat-and-nut cookies you can eat for breakfast on the run — sweetened with dates and banana, spiced with cinnamon. Wholesome, filling, lunchbox-friendly.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with whole dates
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 ripe banana, mashed
- 3/4 cup (120 g) Medjool dates, blended with 2 tbsp water
- 2 tbsp almond butter
- 1 large egg
- 1 1/2 cups (150 g) rolled oats
- 1/2 cup (50 g) almond flour
- 1 1/2 tsp cinnamon, 1/2 tsp baking soda, pinch salt
- 1/3 cup chopped walnuts, 2 tbsp seeds (pumpkin/sunflower)
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Mix banana, date paste, almond butter and egg.
Stir in oats, almond flour, cinnamon, baking soda and salt, then nuts and seeds.
Scoop 12 mounds; flatten slightly (they don't spread).
Bake 13–16 minutes until golden at the edges. Cool on the tray.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Cinnamon Date Breakfast Cookies
Hearty oat-and-nut cookies you can eat for breakfast on the run — sweetened with dates and banana, spiced with cinnamon. Wholesome, filling, lunchbox-friendly.
Ingredients
- 1 ripe banana, mashed
- 3/4 cup (120 g) Medjool dates, blended with 2 tbsp water
- 2 tbsp almond butter
- 1 large egg
- 1 1/2 cups (150 g) rolled oats
- 1/2 cup (50 g) almond flour
- 1 1/2 tsp cinnamon, 1/2 tsp baking soda, pinch salt
- 1/3 cup chopped walnuts, 2 tbsp seeds (pumpkin/sunflower)
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Mix banana, date paste, almond butter and egg.
- Stir in oats, almond flour, cinnamon, baking soda and salt, then nuts and seeds.
- Scoop 12 mounds; flatten slightly (they don't spread).
- Bake 13–16 minutes until golden at the edges. Cool on the tray.
