Some say that breakfast is the most important meal of the day. If that’s true for you, then you want to be eating something delicious and nutritious right?! These cookies are absolutely delicious and easy to eat on the go. So many people eat on the run, which isn’t ideal, but sometimes can’t be helped.
I’ve called them breakfast cookies because I made them late at night and I forgot to prep some oats for breakfast. In the morning, my eldest asked if the cookies were what we were having and I thought, why not! Of course you an eat them at anytime of the day and they’re great in the lunchboxes.
The recipe is very adaptable, so you can add any type of nut or seeds that you have. If you don’t have nuts or seeds, just use extra oats! As usual, these cookies are oil free, dairy free and egg free. I made these cookies fairly large, but you can make them smaller to make the ingredients go further.
If you’re not used to cooking without eggs, oil and butter; the cookies won’t be like the traditional cookie you’re used to. They’re not crunchy and light, they are soft, deliciously chewy and satiating. The dates give them natural sweetness, so there’s no need for any extra sugar. If you’re introducing children to these cookies for the first time and you’re worried they won’t find them sweet enough, add half a cup of dairy free chocolate chips.
Makes 10 large cookies
- 1/4 cup organic nuts or seeds (I used almonds & hazelnuts)
- 2 cups organic dates (soaked in hot water for at least 15 minutes)
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 1 tbsp flaxseed
- 1 1/2 cups jumbo oats (not quick oats)
- Pre heat your oven to 180 degrees and line a baking tray
- Boil the kettle and soak your dates in a bowl
- In a food processor or thermomix, blitz your nuts or seeds (not the flaxseed) until they’re small, but not ground and set aside
- Add the dates to the mixing bowl along with the cinnamon and vanilla. Blend until nearly smooth. You might need to scrape down the sides of the bowl a few times
- Add the oats and nuts/seeds to the dates. Blend until the oats are just mixed in, but still whole
- With damp hands shape the mixture into tablespoon size balls and flatten slightly on the tray.
- Cook on the top shelf for 12 minutes or until the cookies are golden brown and still soft.
- Remove from the oven and cook on the tray for 10 minutes, then transfer to a wire rack to cool completely before storing. Otherwise dig in!
- Use any seeds such as sunflower or pumpkin seeds in place of nuts
- If not using any seeds, ad an extra 1/2 cup of oats
- Add 1/2 cup dairy free chocolate chips for a sweeter cookie
- You can leave out the flaxseed if you don’t have it
- Make the cookies extra large and top them with ice cream, fresh fruit or chia jam for an extra boost of colour and nutrients
- Store the cookies in an airtight container and keep them in the fridge for up to 2 weeks or the freezer for up to 3 months