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Low-Sugar Breakfast Cookies

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Dates, soaked in hot water and whizzed in the food processor, substitute for sugar in these cookies that are great with morning coffee or afternoon tea. The recipe makes a little more date paste than you need; it’s hard to whip up a tiny batch. Mix the leftovers into plain yogurt or a yogurt smoothie with bananas and apple juice.

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Rate this recipe 4.4/5 (8 Votes)
Low-Sugar Breakfast Cookies 1 Picture

Ingredients

  • 4 ounces Medjool dates, pitted (7-8 dates)
  • 5 ounces boiling water
  • 2 cups old-fashioned rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped dried fruit, such as raisins, cranberries or apricots

Details

Servings 9
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Make date paste: Place dates in a small bowl and pour boiling water over top. Tightly cover with plastic wrap. Let sit until dates are soft and mushy, 10-15 minutes. Spoon dates into bowl of a food processor, reserving soaking liquid. Purée dates until mixture is light and texture is like apple butter. If too stiff or dry, add a tablespoon or two of soaking water.

In a food processor, process ¾ cup oats to a powdery consistency. Transfer oat flour to a large bowl. Add remaining oats, coconut, cinnamon, baking powder, salt and baking soda to bowl and whisk to combine.

In a food processor, blend 1/3 cup date paste, oil, maple syrup, vanilla and egg until slightly aerated, about 1 minute. Scrape wet ingredients into dry, stirring until dough is moist. Stir in dried fruit. Let dough rest 10 minutes to soak up liquid.

Use a ¼-cup measure to scoop out nine balls of dough onto a parchment-paper-lined baking sheet or silicone baking mat. Use your fingertips to flatten each cookie to ½-inch thickness; the cookies will not spread much during baking.

Bake until golden, about 30 minutes. Remove from oven and let cookies cool on baking sheet 5 minutes, then transfer to a wire rack. Cookies will keep in an airtight container up to 3 days.

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