Oatmeal Date Breakfast Cookies

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.
Course Breakfast
Cuisine American
Keyword breakfast cookie, date, oatmeal, peanut butter
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 cookies
Author breakfast for dinner


  • 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)


  1. Preheat oven to 350 F degrees.
  2. In a large bowl, beat together the butter, peanut butter, brown sugar, egg, and vanilla.
  3. In a separate bowl, stir together the whole wheat flour, oats, cinnamon, baking soda, and salt.
  4. 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.
  5. Drop by spoonfuls onto an un-greased cookie sheet. Flatten slightly with the palm of your hand, or the back of a measuring cup.
  6. Bake at 350 F for 10-12 minutes.

Recipe Notes

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.