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Quick and Easy Breakfast Cookies (Healthy!)

20 mins Cook
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Oats cookies

Copycat of the famous Muesli Cookies offered in cafes throughout Middle East, those are a fantastic make beforehand breakfast. Fill a jar with to grab ‘n run!

Ramsha Baig

Those Breakfast Cookies are like a bowl of home made granola in cookie shape! They’re wholesome oatmeal cookies that flavor like your favourite oatmeal raisin cookies – but they’re delicate sugar unfastened, gluten loose, and will maintain you complete for a long time. And if you love to try some gluten free brownies try my recipe of Chocolate Brownies

Breakfast Cookies

The simplest 2 components in these healthy Oatmeal Cookies that I don’t put in home made granola are almond meal and egg. So I’m now not exaggerating once I say these are like a bowl of granola in cookie shape!
those are a copycat of muesli breakfast cookies I’ve been eyeing at my local coffee shop for years, trying to make a model that was simply ideal to have for breakfast. I’ve attempted multiple times and that they’ve constantly been meh – the main hassle being too dry and difficult to swallow.

in the end, the penny dropped whilst i used to be smushing soaked dates for Sticky Date Pudding. MASHED DATES!!!! very well unappetising and sludge-like as it seems, that is the name of the game to sweetness, moisture, colour and outstanding texture for healthy sugar-unfastened cookies!!!


These healthful Oatmeal Cookies are fantastic for customising. It’s without a doubt a totally forgiving recipe – thanks to the mashed dates that makes a solid batter base. those are the ingredients you may customise:

Flavourings: I’ve used cinnamon and vanilla. strive: orange blossom, almond essence, all spice, cloves – whatever takes your fancy!

Add Ins: I’ve used coconut, almonds and raisins. Use any mixture of coconut, nuts and dried fruit that you want… or CHOC CHIPS!!!

Sweet: i exploit maple syrup or honey. Agave or any other liquid shape of sweetness need to work pleasant here. Sweetness can also be managed – from quite a number 1 to four tablespoons;

Oil: within the spirit of keeping this wholesome, i take advantage of coconut oil (maximum of the time). Any oil will be high-quality here – or melted butter or margarine;

Almond Meal: may be substituted with hazelnut meal / flour. i exploit those interchangeably. Do not sub with everyday flour – it makes the cookies dry and cardboardy.

Quick and Easy

Breakfast cookies are so simple to make, you may make them today for a snatch ‘n run breakfast day after today!! Soak dates, mash (unusually pleasing, regardless of how unattractive date sludge appears), mix with final ingredients, shape cookies and bake.

No meals processor, no beater – terrifically easy.

Go Big or Go Home!

I’ve made these breakfast cookies hefty in place of wimpy little cookies due to the fact they’re supposed to be a breakfast. I made the mistake of having of them after I took these snap shots and i was full for hours. So complete for so long, I didn’t actually have a complete dinner that night time.

Self control is a trait I respect from afar.

Quick and Easy Breakfast Cookies (Healthy!)

Quick and Easy Breakfast Cookies (Healthy!)

Copycat of the famous Muesli Cookies offered in cafes throughout Middle East, those are a fantastic make beforehand breakfast. Fill a jar with to grab ‘n run!
prep time
15 mins
cooking time
20 mins
total time
35 mins




  • 100 g / 3.5 oz pitted dates (1 heaped packed cup)

  • 1/3 cup / 85 ml boiling water

  • 1 egg

  • 3 tbsp maple syrup or honey (Note 1)

  • 3 tbsp coconut oil , melted, or other plain oil (Note 2)

  • 1 tsp vanilla essence (Note 5)


  • 1 1/4 cups rolled oats

  • 1/2 cup flaked almonds (Note 3)1/4 cups desiccated coconut (Note 3)

  • 1/2 cup raisins or sultanas (Note 3)

  • 3/4 cup almond meal (almond flour) (Note 4)

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon (Note 5)




Preheat oven to 180C/350F (popular) or 160C/320F (fan/convection). Line a tray with parchment/baking paper. more or less chop dates. place in bowl, pour over water. cover and leave to soak for 10 mins+. Mash with potato masher or fork until it turns into a paste. Add closing wet ingredients. blend well with wooden spoon. Add Dry ingredients. mix until all flour is incorporated - should be a thick batter (see video). degree out just shy of half cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to at least one.7cm / 2/three" thick rounds. (observe nine) Bake 20 minutes until golden. take away from oven, go away to cool at the tray.


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):
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