Breakfast Cookies

Cookies, Unfussy

I’ve been eating these breakfast cookies for about two weeks now. They are perfectly chewy and chock full of seeds, fruit and nuts. It’s safe to say they are a great “on-the-go” breakfast, but I wouldn’t know. I DO know that they are a great “going-nowhere-soon” breakfast.

  • 3/4 cup toasted walnuts, chopped
  • 1 cup almond butter
  • 10 dates
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups old fashioned oats
  • 3/4 cup pepitas
  • 3/4 cup unsweetened coconut flakes
  • 1/4 cup chia seeds
  • 1/2 cup sesame seeds
  • 1 1/2 cup assorted dried fruit (raisins, craisins, cherries, blueberries, chopped apricots, etc.)

Preheat oven to 350 degrees. Toast walnuts until lightly browned for about 8-10 minutes. Let cool.

Combine almond butter and dates in a food processor and process until pureed. Add coconut oil, honey, brown sugar, eggs and vanilla and process until smooth.

In the bowl of a stand mixer, or by hand in a large bowl, stir together flour, baking soda, cinnamon, nutmeg and salt. Stir in oats, toasted walnuts, pepitas, coconut, chia and sesame seeds, dried fruit.

Add the pureed mixture to the oat mixture and stir until well combined. Let sit 30 minutes.

Using about 1/3 cup of dough for each ball, scoop onto lined or greased baking sheets, leaving about an inch between cookies. Flatten each cookie slightly.

Bake at 350 degrees for 15-20 minutes, until just starting to brown on the edges. Let cool completely.

These keep well for a week. Or you can freeze the scooped cookie dough balls for up to a month.

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