Date Walnut Breakfast Cookies: A Wholesome Morning Delight

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 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

Initial Setup:

Position rack in center of oven

Preheat to 350°F (175°C)

Line two large baking sheets with parchment paper

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

Prepare Dry Ingredients:

In a medium mixing bowl, whisk together:

Both flours

Rolled oats

Baking soda

Ground cinnamon

Ground nutmeg

Sea salt

Set aside

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

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

Prepare Topping:

Mix turbinado sugar with finely chopped walnuts

Set aside

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

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

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

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

For Enhanced Flavor:

Toast walnuts before chopping (350°F for 8-10 minutes)

Use high-quality vanilla extract

Choose fresh spices for best flavor

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.