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.
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!
Finally, a cookie you can eat and not feel bad about. This breakfast cookie recipe doesn’t contain
Healthy Oatmeal Date Breakfast Cookies
- First, I used old-fashioned rolled oats and do not recommend using a quick-cooking oat in this recipe.
- I used almond
butter , but you can substitute cashewbutter or peanutbutter . - 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.
- 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.
- 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.
- 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
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Save To Your Recipe BoxIngredients
- 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
Instructions
- 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.
Notes
Nutrition
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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
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.