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Breakfast Date Cookies Recipe

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3.8 from 9 reviews

These Breakfast Date Cookies are a wholesome and delicious treat perfect for a nutritious morning start. Made with cottage cheese, bananas, oats, nuts, and naturally sweetened with dates and maple syrup, these cookies offer a balanced combination of protein, fiber, and healthy fats. A hint of cinnamon and optional dark chocolate dip with flaky salt elevate the flavors for a satisfying breakfast or snack.

Ingredients

Cookie Dough

  • 1/4 cup cottage cheese
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup mashed banana
  • 2 Tablespoons nut butter
  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 cup pumpkin seeds
  • 1/2 cup chopped walnuts
  • 9-10 pitted medjool dates, finely chopped
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

Chocolate Dip (Optional)

  • 2 ounces dark chocolate, chopped (or about 1/3 cup chocolate chips)
  • 1 teaspoon coconut oil
  • Flaky salt for topping

Instructions

  1. Preheat and Prepare: Preheat the oven to 350 °F (175 °C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Blend Wet Ingredients: In a small blender, combine the cottage cheese, maple syrup, vanilla extract, and eggs. Blend until smooth to create a creamy base for the cookie dough.
  3. Mash Banana: Mash the banana thoroughly on a flat surface until smooth, then measure out 1/4 cup to add natural sweetness and moisture to the dough.
  4. Combine Wet Ingredients: In a mixing bowl, whisk together the mashed banana, nut butter, and the blended mixture from step 2 until evenly combined.
  5. Add Dry Ingredients: Add the rolled oats, almond flour, baking soda, pumpkin seeds, chopped walnuts, finely chopped dates, cinnamon, and salt on top of the wet mixture. Stir thoroughly until all ingredients are evenly incorporated into a cookie dough.
  6. Shape Cookies: Use a small ice cream scoop or a large spoon to portion the cookie dough onto the prepared baking sheet. Lightly press down on each mound to shape them into rounded cookies.
  7. Bake: Bake the cookies in the preheated oven for 18-19 minutes, or until they are golden and set. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  8. Prepare Chocolate Dip (Optional): Melt the dark chocolate and coconut oil together in the microwave in short intervals of 15 seconds, stirring in between until smooth and melted, about 30-40 seconds total.
  9. Dip and Finish: Dip each cooled cookie halfway or fully into the melted chocolate, then sprinkle with a little flaky salt on top. Allow the chocolate to set at room temperature or refrigerate briefly before serving.

Notes

  • You can substitute nut butter with sunflower seed butter for nut-free options.
  • Use maple syrup for a natural sweetener, but honey can be used if preferred.
  • Make sure to finely chop the dates for a better texture in the cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a vegan version, substitute eggs with flax eggs and use a vegan cottage cheese alternative or silken tofu.

Find it online: https://marthatasty.com/breakfast-date-cookies-recipe/