Healthy Oatmeal Date Breakfast Cookies

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Healthy Oatmeal Date Breakfast Cookies are dense, moist, and chewy. They make a great on-the-go breakfast or after school snack option. These make a healthier breakfast that your family will love.

Healthy Oatmeal Date Breakfast Cookies

Cookies. Who wouldn’t want cookies for breakfast? I’ve been wanting to make breakfast cookies for a long time. Healthy Oatmeal Date Breakfast Cookies are full of flavor and healthier ingredients. This breakfast is a great way to start your day. Hint, they also make a great after school snack!

Healthy Oatmeal Date Breakfast Cookies

Finally, a cookie you can eat and not feel bad about. This breakfast cookie recipe doesn’t contain butter or flour. They are delicious and very easy to quickly stir together and bake.

Healthy Oatmeal Date Breakfast Cookies

Healthy Oatmeal Date Breakfast Cookies

  1. First, I used old-fashioned rolled oats and do not recommend using a quick-cooking oat in this recipe.
  2. I used almond butter, but you can substitute cashew butter or peanut butter.
  3. Additionally, I used a combination of dried fruit, dates and mango, in my cookies. You can use any one dried fruit or a combination of 2 or 3 as long as the total is 3 tablespoons. As well, you may use freeze-dried fruit if you prefer.
  4. You can use stevia, sugar, or omit the sugar altogether if you don’t have much of a sweet tooth. I used one tablespoon granulated sugar.
  5. Most notable, the riper the banana the sweet it will be. If you have a very ripe banana, you may want to use less sugar.
  6. Finally, store cookies in an airtight container in the refrigerator for up to 2 days.

Healthy Oatmeal Date Breakfast Cookies are moist and soft. They use simple ingredients that have tons of flavor.

Healthy Oatmeal Date Breakfast Cookies

Healthy Oatmeal Date Breakfast Cookies

Healthy Oatmeal Date Breakfast Cookies are moist and soft. They use simple ingredients that have tons of flavor. They also make great after school snacks.
Author: Paula
5 from 13 votes
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Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 8 servings
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  • 1/2 cup oats rolled
  • 1/2 cup banana mashed, 1 small banana
  • 1/4 cup almond butter read post for substitutions
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 -3 tablespoons chocolate chips dark
  • 2 to 3 tablespoon dried dates and dried mango diced (read post for substitutions)
  • 1 tablespoon granulated sugar read post for substitutions


  • Preheat oven to 350 degrees F.
  • Mash banana with almond butter.
  • Add all the other ingredients.
  • Mix well.
  • Refrigerate dough for 10 minutes.
  • Using a spring-release scoop, scoop cookies onto a cookie sheet that has been sprayed with non-stick spray. Slightly flatten cookies.
  • Bake 14 to 16 minutes.
  • Allow to cool on cookie sheet 5 to 6 minutes then serve.


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Calories: 82kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 110mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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  1. 5 stars
    We have been trying to limit added sugar, sodium and fat. As cookie lovers, we have been missing a tasty and healthy way to satisfy our sweet tooth after my husband’s heart attack. This is the very first recipe I have tried that we actually enjoyed, not just tolerated! I left out the sugar and the salt, added reduced sugar dried cranberries because I had them, and used regular chocolate chips, again because they were on hand. Our only problem is that we both have to say to ourselves “one a day is enough!” I have even sent it to my daughter to try for her allergy sensitive daughter. Thank you for sharing this treat to add zip without guilt to our eating plan

    1. Thank you so much for the kind review. That’s exactly what I wanted/needed when I created these – a little indulgence without completely blowing my eating plan.

  2. Is there possibly anything that could be substituted for the banana? I know there is probably a very slim chance there is, but I have a latex allergy that unfortunately causes me to be allergic to bananas as well. (Both plants share the same protein that causes my allergic reactions. It’s so sad, because I used to LOVE bananas!!) It’s frustrating all of the yummy and healthy goodies I have to miss out on.

  3. 5 stars
    These are wonderful. I used sunflower oil butter, and dried apricots, honey instead of sugar, nuts, and topped them off with cinnamon. They were awesome.

  4. Please, how many calories in one of your oatmeal date breakfast cookies? Thank you.

  5. Looks like a delicious treat. Thanks for sharing with us at Weekend Potluck. Curious to know…what happens after 2 days in fridge? Not sure we’D eat them all in 2 days?

    1. Are you allergic to all nuts? Any nut butter can be substituted. You may try hummus or leave the nut butter out, but I have not tried either. The nut butter is pretty important in this recipe so I don’t really think there is a suitable substitute.

    2. To Elissa that is allergic to nuts, try SUNFLOWER BUTTER. it is made from sunflower seeds and it is very yummy!

  6. I really like being able to print your recipes without all the photos and comments. I plan to try this healthy oatmeal cookie. Thank you. The ads did not slow down my iPad.

  7. Oops! Almond butter amount? (I’m sure it’s 1/4C but needs to be corrected)

  8. I really like your blog and enjoy your recipes but I’m unsubscribing today because of all the advertising videos which make my computer run too slow and sometimes freeze. It is a brand new HP so this should not be happening but every time I click on your blog it does.

    1. Jan, I am in the process of having a lot of the ads removed. I apologize for this, my ad company has been stalling because they don’t want to so it’s a slow process.

      1. I too am having ad issues…keep crashing and very frustrating.

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!