Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies

My papa made me oatmeal almost every day for breakfast when I was growing up. It is still his breakfast of choice. These cookies are my homage to papa; an updated version of this childhood favorite that I can indulge on, anywhere I am!

Documenting this cookie-making was a very sweet new friend of mine, Rebecca, who it turns out, grew up about 30 minutes away from my hometown. We bonded over Western MA, silky green tea, our mutual love for marmalade (I had just made a batch of Meyer lemon marmalade and Rebecca gave it the thumbs up!), puppies and eventually these delicious cookies. Check out the story from her side of the camera here

And now to the main event…

  • Makes: about 24 cookies
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Cost: ~ $5


  • 2 cups oat flour
  • 1 cup pecan flour
  • 1/2 cup walnut flour
  • 1 cup rolled oats
  • 1 flax egg (1 Tbs ground flax meal, 3 Tbs water)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3/4 c dates
  • 3/4 c coconut oil melted
  • 1 cup raisins
  • splash of almond milk

Preheat oven to 350 degrees. Blend 2 cups oats and the pecans and walnuts into flour. Make your flax egg in a small dish and set it aside. Combine all the flours in a large bowl, adding the rolled oats and cinnamon.

Melt your coconut oil and chop the dates into quarters, adding them into the melted coconut oil. This will help them soften. Blend the oil, dates and vanilla extract in a processor so there aren’t huge date pieces and add this mixture and the flax egg to the combined dry ingredients. Fold in raisins. Mix well. If too dry, add a splash of almond milk, if the batter is too wet, add some more oats. The batter should stick together but not be so sticky that you can’t form it into balls.

Coconut oil a baking sheet and form cookie shapes. I usually use about a Tablespoon of batter for each cookie. Bake for 10 minutes and check for slight brownness on the bottoms of the cookies.

Let set for at least 5 minutes before devouring!

Serving suggestion: topped with marmalade, with a warm cup of tea!

Variations: If pecans and/or walnuts aren’t your thing, you can try almond flour instead. Some kind of nut flour gives these cookies a really lovely earthy tone and adds more nutrients then just the oats!

Rebecca’s doing a really cool photo journal project with subjects makig food that means something special to them. Check out all of the delicious-looking food and stories on her blog

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