Healthy Date & Pecan Breakfast Cookies

Delicious oat-y cookies that are plant based, refined sugar free and can easily be gluten free


  • 1 cup whole rolled oats gluten free if required
  • 1/2 cup oat flour gf if required, see notes
  • 1/3 cup pecan meal or almond meal, see notes
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp flaked sea salt
  • 5 medjool dates chopped into small chunks
  • 1/2 cup pecans roughly chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup dried bluberries optional
  • 1/2 cup coconut oil melted
  • 1/3 cup tahini or other nut butter
  • 1/3 cup maple syrup
  • 2 chia eggs see notes


  1. Preheat oven to 180 Celsius. Prepare two cookies sheets with oil or baking paper.

    Prepare your chia eggs.

  2. In a large mixing bowl combine the rolled oats, oat flour, pecan meal, baking powder & soda, cinnamon and salt. Then add your extras - chopped dates, pecans, pumpkin seeds and blueberries and stir through roughly.

  3. In a small saucepan, gently melt coconut oil with the tahini and maple syrup, stirring until they combine. Once combined, check that the mixture is not hot and stir in your chia eggs.

  4. Pour this wet mixture over the oats and stir until well combined.

  5. Shaping the cookies can be a little difficult as the mixture is so wet and sticky. I have the best luck using a soup spoon or tablespoon measure and scooping a large amount and pressing the spoon on the side of the bowl to compact the mixture slightly.  You can wet your hands and neaten them once on the baking tray as well.

  6. Bake for 12 - 15 minutes, until golden brown. Take the cookies from the oven and leave to cool for 10 minutes before transferring to a rack to cool completely. 

    Keep cookies in an airtight container for up to a week. They definitely won't last that long!

Recipe Notes