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Healthy Date Oatmeal Breakfast Cookies

PREP: 20 minutes
COOK: 20 minutes
YIELD: Serves 12

These Medjool date oatmeal breakfast cookies are naturally sweetened, gluten-free and vegan! They're a great grab-and-go option to get your day started. Recipe by Le Petit Eats!

Ingredients

  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 1 cup oat flour
  • 1 cup rolled oats
  • 3/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup almond butter
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/2 cup Natural Delights chopped Medjool dates, about 6-7 pitted dates

Preparation

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a small bowl, combine the flaxseed and water. Let sit for about 5 minutes to thicken.
  3. In a large mixing bowl, add oat flour, oats, almond flour, baking powder, baking soda, cinnamon and salt. Stir to combine.
  4. In a separate mixing bowl, whisk together the flaxseed mixture, almond butter, coconut oil, applesauce, maple syrup, vanilla extract and orange zest.
  5. Pour the wet mixture into the bowl of dry ingredients and stir just until combined. Fold in the dates.
  6. Use a large cookie scoop or 1/4 measuring cup to scoop rounds onto the baking sheets, spacing them about 2 inches apart. Bake for 20-23 minutes, or until cookies are lightly browned around the edges. Cool on the pan for a few minutes, then transfer cookies to a wire rack to cool completely.
  7. Cookies can be stored in an airtight container for up to one week.
  8. Enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Le Petit Eats