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Breakfast Power Cookies

Serving Size: Makes 24 Cookies

Such a brilliant idea! Cookies for breakfast! Enjoy these power cookies on your way out the door to work, practice or just an afternoon snack! Another delicious and nutritious guiltless-pleasure! Serve them up for an after school snack with a glass of cold almond or coconut milk!

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7 ounces dates (about 12 Medjool or 24 Deglet Noor), pitted, quartered and soaked in water for 15 minutes.
1½ cups old-fashioned rolled oats
1 cup old-fashioned rolled oats, ground into flour in a blender
2 teaspoons baking powder
1 teaspoon cinnamon
6 tablespoons almond butter
1½ teaspoons vanilla extract
½ cup craisins (plus extra for the tops of the cookies)
1 ounces walnuts (about 1/4 cup), chopped (optional)
1 ounce of pumpkin seeds (about 1/4 cup)


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and spray lightly.

Pour the water off of the dates and reserve 2 T of the date-water.

Place all dry ingredients into a large bow and mix thoroughly.

Place all of the wet ingredients in the food processor or blender and process well. Add to the dry ingredients and mix well.

Add craisins and nuts. Use 1 T scoop and place cookies on prepared sheet. Press down with hand to resemble cookies. These will not rise or spread when cooked

Bake for 13 minutes. Remove from the oven and after 5 minutes, transfer to a cooling rack. (Try not to eat them all!)