Healthy Oatmeal Breakfast Cookies
These healthy oatmeal breakfast cookies are packed with wholesome ingredients, offering a balanced start to your day. Quick to make and perfect for any time snack.
Ingredients
Wet Ingredients
- 100 g pitted dates 1 heaped packed cup
- 1/3 cup boiling water
- 1 large egg
- 3 tbsp maple syrup or honey Note 1
- 3 tbsp coconut oil, melted, or other plain oil Note 2
- 1 tsp vanilla essence Note 5
Dry Ingredients
- 1 1/4 cups rolled oats
- 1/2 cup flaked almonds Note 3
- 1/4 cup desiccated coconut Note 3
- 1/2 cup raisins or sultanas Note 3
- 3/4 cup almond meal (almond flour) Note 4
- 1/2 tsp baking powder
- 1/2 tsp cinnamon Note 5
Instructions
Preparation
- Preheat your oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment or baking paper.
- Roughly chop the dates and place them in a bowl. Pour the boiling water over the dates, cover, and leave them to soak for at least 10 minutes.
- After the dates have soaked, mash them with a potato masher or a fork until they form a paste.
- Add the remaining wet ingredients to the bowl and mix well with a wooden spoon.
- Add the dry ingredients to the mixture. Stir until all the ingredients are well combined. The batter should be thick.
- Measure out just shy of 1/2 cup for 6 cookies or 1/3 cup flat for 8 cookies. Flatten the cookies to about 1.7 cm / 2/3" thick.
Baking
- Bake the cookies for about 20 minutes until they are golden brown.
- Once baked, remove the cookies from the oven and let them cool on the tray.
Notes
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, freeze them in a freezer-safe bag or container. They will last for up to three months.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gFiber: 2gSugar: 5g
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