Eat cookies for breakfast without a smidgen of guilt - make these delicious, nourishing Pumpkin Oatmeal Medjool Date Breakfast Cookies for a tasty start to your day.
Cookies for breakfast is a thing. I promise. Especially when the cookies are full of healthy ingredients like antioxidant-rich pumpkin, heart-healthy oats and nutrient-dense Medjool Dates. Sometimes I just don't feel like eating in the morning, but if I don't eat, I end up feeling weak. These simple vegan cookies are perfect for those mornings when you don't want a big breakfast, but you want a little something to satisfy your tummy and keep you energized. This cookie recipe is also great for mornings on the run. You can store these Pumpkin Oatmeal Medjool Date Breakfast Cookies in the freezer and grab a couple as you head out the door.
Natural Delights Medjool Dates boast 16 essential vitamins and minerals. Medjools have 50 percent more potassium (by weight) than bananas. Potassium is important because it helps with muscle recovery, builds muscle tissues, maintains heart health and kidney function and keeps skin cells hydrated.
*This post is sponsored by Natural Delights. All opinions are authentic and my own. Thank you for supporting the awesome companies that partner with Woman in Real Life.*
To make these easy, natural breakfast cookies, stir together light spelt flour (all-purpose will work too!) oats, flaxseed, pumpkin pie spice, salt, baking powder and baking soda until well mixed.
These delicious breakfast cookies are a mouth-pleasing combo of pumpkin and peanut butter with a gentle sweetness from natural maple syrup and Medjool Dates. Add your favourite protein powder if you want to boost your morning protein intake. This recipe makes for a perfect fall recipe, satisfying those sweater-weather pumpkin cravings. Grab a latte and a couple of cookies before work and you've got yourself a reason to celebrate mornings!
Benefits of Natural Delights Medjool Dates
Natural Delights Medjool Dates are a fresh fruit, available year-round in the produce section. Full of natural sugars and dietary fibre, Medjools make for a healthy snack, providing you with sustained energy to energize you through the day. They have heart-healthy fibre to fill you up and rich, natural sweetness to crush cravings for sweets without processed sugars. Medjool Dates are also delicious, with a sweet caramel flavour and a lovely, moist texture. That's because Natural Delights Medjool Dates are packaged straight from nature and are never dried. They make a great snack all on their own - you can also take out the pit and fill the centre with nut butter for a filling afternoon snack.
Questions for you
Do you like a big breakfast? Would breakfast cookies satisfy your breakfast needs? What other recipes do you like to make with Medjool Dates?
Pumpkin Oatmeal Medjool Date Breakfast Cookies (vegan)
(about 16 cookies)
Ingredients
- 1 cup light spelt flour
1 1/4 cups quick oats
1/4 cup ground flaxseed
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup canned pureed pumpkin
1/4 cup + 2 tablespoons maple syrup
1/4 cup natural peanut butter
1 teaspoon vanilla
1/2 cup Natural Delights Medjool Dates (about 5 Medjools), pits removed and roughly chopped
1/4 cup semi-sweet (dairy-free) chocolate chips
2 tablespoons chopped walnuts
2 tablespoons sunflower seeds
2 tablespoons vegan vanilla protein powder (optional)
Instructions
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, stir together the flour, oats, flaxseed, pumpkin pie spice, salt, baking powder and baking soda until well mixed.
In another large bowl, whisk together the pureed pumpkin, maple syrup, peanut butter and vanilla. Mix the dry ingredients into the wet.
Stir in medjool dates, chocolate chips, walnuts, sunflower seeds and protein powder (if using). Mix well.
Drop cookie batter onto the prepared baking pan by 2-tablespoon measures, spacing 1 inch apart. Flatten slightly with your fingers. Bake for about 10 to 12 minutes, until lightly browned on the bottom.
Cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
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