Wholesome Date Walnut Breakfast Cookies: A Nutritious Morning Indulgence

Ingredients

Dry Ingredients:

• 1½ cups old-fashioned rolled oats (150g)
• 1 cup whole wheat flour (120g)
• ½ cup all-purpose flour (60g)
• 1 teaspoon baking soda (5g)
• 1 teaspoon ground cinnamon (2.5g)
• ½ teaspoon ground nutmeg (1g)
• ½ teaspoon sea salt (3g)
• ¾ cup walnuts, roughly chopped (90g)
• 1 cup Medjool dates, pitted and chopped (170g)

Wet Ingredients:

• ½ cup unsalted butter, softened (113g)
• ½ cup coconut oil, room temperature (120ml)
• ¾ cup dark brown sugar, packed (150g)
• ¼ cup honey (85g)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (10ml)

Topping:

• ¼ cup turbinado sugar (50g)
• ¼ cup finely chopped walnuts (30g)
• Flaky sea salt for sprinkling

Instructions

Preparation Phase

1. Oven Setup:

• Position rack in center of oven
• Preheat to 350°F (175°C)
• Line two baking sheets with parchment paper

1. Ingredient Prep:

• Chop dates and walnuts separately
• If dates are dry, soak in hot water for 10 minutes
• Drain and pat dates dry thoroughly
• Ensure all refrigerated ingredients reach room temperature

Making the Cookie Dough

1. Dry Mixture:

• In a medium bowl, whisk together:
  • Both types of flour
  • Rolled oats
  • Baking soda
  • Ground cinnamon and nutmeg
  • Sea salt
• Set aside

1. Wet Mixture:

• Using an electric mixer with paddle attachment:
  • Beat butter and coconut oil until completely smooth (2-3 minutes)
  • Add brown sugar and honey
  • Beat until light and fluffy (2 minutes)
  • Scrape down bowl as needed

1. Adding Eggs:

• Add eggs one at a time
• Beat well after each addition
• Mix in vanilla extract
• Scrape down sides of bowl

1. Combining:

• Gradually add dry ingredients to wet mixture
• Mix on low speed until just combined
• Fold in chopped dates and walnuts by hand
• Be careful not to overmix

1. Chilling:

• Cover bowl with plastic wrap
• Refrigerate dough for 30 minutes

Baking Process

1. Prepare Topping:

• Mix turbinado sugar with finely chopped walnuts
• Set aside

1. Shape Cookies:

• Scoop ¼ cup portions of chilled dough
• Roll into balls
• Press tops into sugar-walnut mixture
• Place on prepared baking sheets
• Gently flatten each cookie
• Sprinkle with flaky sea salt

1. Baking:

• Bake for 12-14 minutes
• Look for lightly golden edges
• Centers should remain slightly soft
• Rotate baking sheets halfway through

1. Cooling:

• Let cookies rest on baking sheet for 5 minutes
• Transfer to wire rack to cool completely

Nutritional Information

Per cookie (based on 20 cookies):

• Calories: 285
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 165mg
• Total Carbohydrates: 36g
• Dietary Fiber: 3g
• Sugar: 22g
• Protein: 4g
• Iron: 1mg
• Calcium: 30mg

Professional Tips for Perfect Results

1. Ingredient Temperature:

• Room temperature eggs incorporate better
• Softened butter should hold a slight impression
• Coconut oil should be soft but not liquid

1. Mixing Technique:

• Don’t overmix after adding flour
• Fold in dates gently to maintain their shape
• Scrape bowl frequently for even distribution

1. Storage Solutions:

• Cool completely before storing
• Keep in airtight container with parchment between layers
• Freeze baked cookies individually wrapped
• Thaw frozen cookies overnight in refrigerator

These Wholesome Date Walnut Breakfast Cookies offer a perfect balance of nutrition and indulgence, making them an ideal choice for busy mornings or healthy snacking throughout the day. Their versatility and make-ahead potential make them a valuable addition to any weekly meal prep routine.