Generally, I would agree, eating cookies for breakfast isn’t the most optimal way to start your day. Unless, that is, the cookie in question is chock-full of natural, unprocessed and nutrient dense ingredients like these are. Best of all these don’t require any baking.
No Bake Breakfast Cookies
Makes 12-24 cookies.
Ingredients
Basic Ingredients:
½ cup Medjool dates, chopped
¼ cup water
pinch of baking soda (optional)
1 cup peanut butter
¼ cup honey or maple syrup
¼ teaspoon sea salt
2 cups oats, rolled or “klein Blatt” and preferably organic
Add-ins, but feel free to be creative —just use roughly 1 1/4 cups in total:
¼ cup sunflower seeds
¼ cup unsweetened coconut flakes
¼ cup sultanas
¼ cup chopped walnuts
¼ dried cranberries
See other options below*
Instructions
Place the chopped dates, water and baking soda (which aids in breaking down the dates) in a medium saucepan over medium-low heat.
Continue heating until the water and baking soda begin melting and breaking down the dates. You can use the back of a spoon to help the process along. Once the dates have softened, add the peanut butter, honey and salt. Now, stir the pot to combine the ingredients. —It’s quite alright to have bits of mashed dates as you don’t need them to form a smooth paste, just softened a bit.
Once the ingredients have combined and become more fluid and easily spreadable (you’re going for a texture similar to that of very wet sand), add the oats and your add-ins. Stir to combine ensuring that of the dry ingredients are slicked with the peanut butter-date mixture. Form the oats into patties, pressing as firmly as needed so that the cookies maintain their structure. Enjoy immediately or store them in an airtight container in your refrigerator for up to 5 days.
Notes
*Exercise your creativity. Other add-in options include:
- dried apple crisp
- cinnamon
- dried mango
- banana chips
- pumpkin seeds
- pecans
- chocolate chips
- chia seeds
I used an ice cream/cookie scoop to get even sized cookies.