Carrot Date Breakfast Cookies
This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.
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Servings: 14 cookies
Equipment
- Oven, cutting board, measuring cups and spoons
Ingredients
- 1 ripe banana the riper the better!
- ½ cup tahini or nut butter of choice
- 1 egg
- 1 tsp vanilla
- ¼ cup olive oil
- ½ cup oat flour*
- 1 tsp baking powder
- 1 cup oats
- ¾ cup shredded unsweetened coconut
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- 2 tbsp ground flax
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice
- 1 cup grated carrot
- 5 dates pits removed and roughly chopped (soaked in hot water for 10 minutes if dry and hard)
- ¾ cup walnuts roughly chopped
Instructions
- Preheat oven to 375 degrees and place parchment on a cookie sheet.
- To a large bowl, add mashed banana, egg, tahini, olive oil and vanilla. Whisk to combine until smooth.
- Add dry ingredients up to the carrot and mix until almost thoroughly combined.
- Add carrot and dates and mix until fully incorporated.
- Allow the dough to rest for approximately 10 minutes.
- Use an ice cream scoop to measure out dough onto the prepared cookie sheet.
- With a damp hand, gently flatten and shape into circles.
- Bake for 15 minutes or until the cookies start to brown and are dry to the touch.
- Transfer to a wire rack to cool for 10-15 minutes before enjoying.
- Once cool, store in an airtight container.
Notes
I used gluten-free oats to make my oat flour. I find store bought oat flour very dense to bake with. When you make your own, it tends to be more fluffy as long as you don't over-blend the oats. I like to make up extra and put it in an air-tight container so it's ready for my next recipe.
These cookies freeze like a dream!
Nutrition
Serving: 1cookie | Calories: 269kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 131mg | Potassium: 245mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1578IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.