Nutty Oat Choc Chip Breakfast Cookies
Nutty oat choc chip breakfast cookies – they are easy to make, incredibly yum and packed with healthy and nutritious ingredients; oats, nuts, dates–so good!
A few months ago, I made some delicious pancakes and a strawberry cream tart using delicious Flahavan’s oats. And now I have another super tasty oaty recipe for you! Nutty oat choc chip breakfast cookies–they are easy to make, incredibly yum and packed with healthy and nutritious ingredients; oats, nuts, dates–so good!
I’m a big fan of Flahavan’s oats–I love their unique, naturally creamy taste and texture–such an amazing and healthy ingredient, and definitely not just for porridge!
These cookies are perfect for breakfast or a post gym snack (I like to eat them with some plant-based milk).
You might also want to check out my first two recipes as well–fluffy savoury oat pancakes topped with mushrooms, avocado and pesto dressing or a beautiful strawberry cream tart.
All these recipes are made with whole grains and are a source of protein and fibre. Happy days!
I really hope you love these cookies as much as I do. Enjoy Niki xx.
For more oaty recipe inspiration, check out @Flahavansuk on Instagram. #Excellentoats #NaturallyGood #Ad
Ingredients
- 200 g medjool dates pitted or dates soaked to soften for a few hours
- 3 small ripe bananas or 2 large
- 3 tbsp almond butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch sea salt flakes
- 1 tsp baking powder
- 75 g ground almonds
- 150 g Flahavan’s Organic Porridge Oats
- 4 tbsp chopped nuts
- 3 tbsp raw cacao nibs
Instructions
- Preheat your oven to 180c.
- Pop the dates, banana & nut butter into your food processor or high-speed blender and blitz until you get a paste.
- Next, add in the vanilla, cinnamon, mixed spice, salt, baking powder. Blitz again for a minute.
- Add in the oats and ground almonds and pulse so that everything is combined.
- Finally, add in the cacao nips and chopped nuts and pulse twice to mix through.
- Grease your baking tray with a little coconut oil, then either wet your hands before scooping up the mix with your hands, roll into a ball then place on the baking tray. Continue until you have used all the mix.
- Flatten the cookies a little, then bake for 18 minutes.
- Top with more nuts and cacao nibs–press in a little.
- Allow to cool a little before eating–if you can!
5 Responses
These cookies are so good!! And thank you for introducing me to Flahavan’s porridge. Best I’ve ever tasted. Amazing!!
Hi. My Flahavan’s oat porridge just arrived and I want to make these cookie. Can you tell me how many dates equal 200 grams? Thanks.
Best to weigh out xxx
These sound delicious but I don’t eat bananas , what could I substitute please ?
Hi Christine
You could try apple sauce or pumpkin puree
Love
Niki xx