Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breakfast, Sweet
Keyword: Breakfast Cookies, Healthy Oatmeal Cookies
Servings: 6big chunky cookies
Calories: 376cal
Author: Nagi
Ingredients
Wet Ingredients:
100 g / 3.5 oz pitted dates(1 heaped packed cup)
1/3 cup / 85 ml boiling water
1egg
3tbspmaple syrup or honey(Note 1)
3tbspcoconut oil, melted, or other plain oil (Note 2)
1tspvanilla essence(Note 5)
Dry Ingredients:
1 1/4cupsrolled oats
1/2cupflaked almonds(Note 3)
1/4cupsdesiccated coconut(Note 3)
1/2cupraisins or sultanas(Note 3)
3/4cupalmond meal(almond flour) (Note 4)
1/2tspbaking powder
1/2tspcinnamon(Note 5)
Instructions
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
Mash with potato masher or fork until it becomes a paste.
Add remaining Wet ingredients. Mix well with wooden spoon.
Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
Remove from oven, leave to cool on the tray.
Notes
1. Sweetness: Can use anything sweet in liquid form eg agave, golden syrup. 3 tbsp makes these cookies a bit sweet but not like normal cookies. Use 4 tbsp if you have a sweet tooth or reduce to 1 tbsp if you don't have a sweet tooth (still get sweet from the dried fruits)2. Oil: Can use any oil, use a flavourless or neutral one. Or melted butter or margarine.3. Add Ins: Use 1 1/4 cups in total of your choice of flaked or chopped nuts, desiccated coconut and chopped dried fruit (or small fruit like raisins, cranberries, blueberries) - or CHOC CHIPS!! If you skip the coconut, use at least 1/4 of fairly finely chopped nuts (to ensure cookie holds together properly).4. Almond meal: aka Almond Flour. Can also use hazelnut meal/flour. Do not sub with normal flour - makes cookie cardboardy.5. Flavourings: Use whatever you like. For spice: all spice, nutmeg, cardamom, mixed spice. Essence: orange blossom, lemon, caramel, coconut, almond.6. GLUTEN FREE option - ensure the oats are gluten free.7. STORAGE: good for 5 days in a super airtight container, though the outside of the cookies do soften, like any homemade cookie. Haven't tried freezing yet - would love to know if anyone does!8. Nutrition per cookie (6 big chunky cookies):