breakfast Cookies with Dates

Ever in pursuit of healthy, on-the-go breakfast options for the DH, I stumbled across the recipe when I went down a bit of a foodblog rabbithole, and thought it would be excellent. Sweetness comes from the dates, and it has a lot of oats and seeds for fiber and fullness.

Recipe:

Directly from blog occasionally oats: 

https://www.occasionallyeggs.com/2018/02/oatmeal-breakfast-cookies.html

Ingredients

• 220 grams / 2 cups rolled oats divided
• 110 grams / 3/4 cup raw sunflower seedsdivided
• 60 grams / 1/4 cup raisins
• 50 grams / 1/4 cup chia
• 40 grams / 1/4 cup pepitas
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 120 grams / 1/2 cup dates*
• 70 grams / 1/4 cup coconut oil
• 60 ml / 1/4 cup oat milk or another non-dairy milk

Instructions

1. Preheat the oven to 180C / 350F and grease or line a large baking sheet.
2. Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms. Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
3. Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms. Add this to the oat mixture and use your hands to mix until fully combined.
4. Form large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3cm high and place onto the prepared baking sheet. Repeat until all of the dough has been used, and then bake for 13-15 minutes or until the edges of the cookies are golden.
5. Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They'll be a little fragile until they're completely cool. Store in a sealed container on the counter for up to three days** or freeze.

My Notes:

I pretty much followed the recipe exactly. I added a 1/2 tsp more cinnamon (probably, I’m terrible about measuring spices), and used kosher instead of sea salt. I used the weights for everything (even the coconut oil and dates, which I thought ended up being more in quantity than the volume listed. I used almond milk and put a splash or two more to get the date paste runnier. Because it was a cold day, the coconut oil was solid, so heating the milk before adding it into the food processor helped melt the oil. I used half dried cranberries and half raisins. I probably would press the cookies down further— they didn’t really spread for me. Made 10 cookies.

I liked the cookies! Just the right hint of sweetness. Lots of chewing required but would be excellent with coffee, I can tell. Definitely would make again. 

Pictures