Date Oatmeal Breakfast Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup oat flour
02 -
1 cup rolled oats
03 -
3/4 cup almond flour
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
3/4 teaspoon cinnamon
07 -
1/2 teaspoon sea salt
→ Wet Ingredients
08 -
2 tablespoons ground flaxseed
09 -
5 tablespoons water
10 -
1/2 cup almond butter
11 -
1/4 cup coconut oil, melted
12 -
1/2 cup unsweetened applesauce
13 -
1/4 cup maple syrup
14 -
1/2 teaspoon vanilla extract
15 -
1 teaspoon orange zest
→ Mix-ins
16 -
1/2 cup chopped dates (about 6-7 pitted dates)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a small bowl, combine the ground flaxseed and water. Let sit for about 5 minutes to thicken.
03 -
In a large mixing bowl, combine oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon and salt. Stir until well incorporated.
04 -
In a separate mixing bowl, whisk together the flaxseed mixture, almond butter, melted coconut oil, applesauce, maple syrup, vanilla extract and orange zest until smooth.
05 -
Pour the wet mixture into the bowl of dry ingredients and stir just until combined. Gently fold in the chopped dates.
06 -
Use a large cookie scoop or 1/4 measuring cup to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake for 20-23 minutes, or until cookies are lightly browned around the edges.
07 -
Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
08 -
Store cookies in an airtight container for up to one week.
# Notes:
01 -
These breakfast cookies are packed with fiber and protein, making them a satisfying morning option.
02 -
For best texture, don't overbake - they should remain slightly soft in the center.