A hearty, healthy breakfast cookie made with whole wheat flour and filled with dates, walnuts, oats, and bittersweet chocolate.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 16cookies
Calories: 281kcal
Author: Lucy
Ingredients
1 ½cupschopped walnuts
1 ½cupsrolled oats
¾cupwhole wheat flour
2teaspoonsbaking powder
½teaspoonbaking soda
1stick unsalted butter, softened
½cupdark brown sugar
2tablespoonsflaxseed meal
2teaspoonsfinely grated orange zest
½teaspoonkosher salt
½teaspoonground cinnamon
½cupplain yogurt
1large egg
1cupchopped dates
½cupchopped dried banana chips
½cupbittersweet chocolate chips
Instructions
Preheat oven to 375. Line a baking sheet with parchment paper and toast walnuts until golden, about 8 minutes. Set aside. Line two baking sheets (can use the same one as the walnuts) with parchment paper.
In a medium bowl, combine oats, flour, baking powder, and baking soda. In a large bowl or a stand mixer bowl, beat butter, sugar, flaxseed, orange zest, salt, and cinnamon until creamy. Add yogurt and egg and beat to combine.
Add oat mixture and beat to combine. Fold in dates, banana chips, chocolate chips, and walnuts. Mound dough in 1/4-cup scoops on prepared baking sheets. Flatten slightly to yield a bigger, flatter cookie as the dough will not spread much.
Bake until golden, about 18 minutes. Allow cookies to cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.