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Breakfast Cookies

Wholesome Breakfast Cookies

Breakfast cookies are the ultimate grab-and-go treat—soft, chewy, and naturally sweetened with wholesome ingredients. Packed with oats, almonds, coconut, and raisins, they deliver the perfect balance of energy, texture, and comfort in every bite. A nutritious and delicious way to start the day!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 cookies
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 100 g pitted dates about 1 heaping packed cup
  • 1/3 cup boiling water for softening dates
  • 1 large egg room temperature
  • 3 tbsp maple syrup or honey natural sweetener of choice
  • 3 tbsp coconut oil melted, or neutral oil substitute
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/4 cups rolled oats base for texture and chewiness
  • 1/2 cup flaked almonds lightly toasted if desired
  • 1/4 cup desiccated coconut unsweetened
  • 1/2 cup raisins or sultanas for sweetness
  • 3/4 cup almond meal (almond flour) adds moisture and softness
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon for warmth and spice

Method
 

  1. Preheat Oven: Preheat oven to 180°C/350°F (160°C/320°F fan). Line a baking tray with parchment paper.
  2. Soften Dates: Chop dates, cover with boiling water, and soak 10 minutes until soft.
  3. Make Date Paste: Mash soaked dates into a thick paste. Small lumps are fine.
  4. Combine Wet Ingredients: Stir in egg, maple syrup, melted coconut oil, and vanilla until smooth.
  5. Add Dry Ingredients: Fold in oats, almonds, coconut, raisins, almond meal, baking powder, and cinnamon. Mix to form sticky batter.
  6. Shape Cookies: Scoop portions (just under ½ cup for 6 large or ⅓ cup for 8 medium). Flatten into 2/3-inch (1.7 cm) thick rounds.
  7. Bake: Bake for 20 minutes, until golden on edges and set in center.
  8. Cool: Let cool 5 minutes on tray, then transfer to wire rack to finish cooling.

Notes

Toast nuts and coconut for extra flavor. Add chia or flax seeds for more fiber. Swap raisins with dried cranberries, apricots, or chocolate chips. If batter feels dry, add 1–2 tbsp warm water. Cookies are freezer-friendly for up to 3 months.