Coconut Date Breakfast Cookies Coconut Date Breakfast Cookies

Food styling by David Grenier | Prop styling by Jennifer Evans Image by: Jodi Pudge

These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods.

  • Prep time 20 minutes
  • Total time 40 minutes
  • Credits : Canadian Living Magazine



In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl.

In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries.

Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ó-inch (1 cm) thickness.

Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)

Tip from The Test Kitchen: Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.

Makes about 15 cookies.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 96 mg
  • Sugars 9 g
  • Protein 2 g
  • Calories 106.0
  • Total fat 4 g
  • Potassium 84 mg
  • Cholesterol 13 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 4.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 1.0
Share X
Breakfast & Smoothies

Coconut Date Breakfast Cookies