Loaded with oatmeal, seeds, peanut butter, and chopped dates for sweetness, these Oatmeal Date Breakfast Cookies are a portable, healthy breakfast or snack you can stash in your freezer and take to go.
Cookies for breakfast!!!
I don’t know about you, but my office has a giant bowl of those mini Halloween chocolate bars sitting at the front desk, and every day it calls to me, “Eeeeeeaatttt me. Eeaaattt me!” (Side note: do you remember that Sex and the City scene where the sandwich calls “Eat me!” to Miranda?! The best.)
So, since I’ve been eating a lot of said mini chocolate bars lately, I’ve been conscious about eating properly during the rest of the day. These breakfast cookies have been slipping their way into my purse as a mid-morning snack or a quick breakfast – they are packed with oats, whole wheat flour, dates, and seeds, and only contain the smallest amount of brown sugar.
There are healthier breakfast cookies out there, yes. These cookies still have that tiny bit of sugar, and contain butter. (I don’t know about you, but I’m in the camp that thinks that butter is not bad for you. I’d much rather eat real butter than plastic margarine, personally!) But as far as a healthy breakfast masquerading as an unhealthy breakfast, I give these little guys a 10/10.
Stash a batch of these in your freezer, and next time hunger strikes, your tummy and your taste buds will thank you. 😉
- 1/2 cup butter, melted
- 1/2 cup peanut butter
- 1/8 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup whole wheat flour
- 1 cup oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dates, pitted and chopped
- 1/8 cup sunflower seeds
- 1/8 cup pumpkin seeds (pepitas)
Preheat oven to 350 F degrees.
In a large bowl, beat together the butter, peanut butter, brown sugar, egg, and vanilla.
In a separate bowl, stir together the whole wheat flour, oats, cinnamon, baking soda, and salt.
Pour the dry ingredients into the wet ingredients bowl, and stir until just moistened. Gently fold in the chopped dates, sunflower seeds, and pumpkin seeds.
Drop by spoonfuls onto an un-greased cookie sheet. Flatten slightly with the palm of your hand, or the back of a measuring cup.
Bake at 350 F for 10-12 minutes.
Recipe will yield approx 1 dozen to 1 1/2 dozen cookies, depending on how large you make them!
Store cookies in the freezer for up to two months.