Everyone loves a catered event that happens to fall within the hours of “brunch.” From bottomless mimosas to a wide selection of freshly baked bagels, brunch gatherings can be made to be extremely versatile and memorable. Recently, I came across a recipe that gave me the excuse to have cookies for breakfast and I simply had to share it with the world. I really love these particular cookies because although they are very sweet, there’s no added sugar and they’re actually pretty calorie-dense due to the dates that essentially act as a binder. If you happen to serve these at your mid-day event alongside muffins and pastries, be sure to mention that they’re vegan. I can guarantee your guests will be asking you for the recipe the moment they get a taste!

    Peanut Butter Date Breakfast Cookies Recipe

    What You’ll Need:

    • One cup of packed dates. Soak them in warm water to make them softer and more moldable. I didn’t have pitted dates on hand, so I had to remove the pit one by one. This was very time consuming, but since I was only baking for myself, it wasn’t a big deal. I would highly recommend purchasing pitted dates if you’ll be making these for an event with a large guest list. 
    • One medium ripe banana. The riper, the easier you can smoosh it and mix it together. Also, some studies show that the spottier a banana is right before you eat it, the most protective properties against cancer it has.
    • 1 tbsp peanut butter. I am obsessed with the brand Crazy Richards. The only ingredient is peanuts, it is not that expensive, and it can easily be left in the fridge or cupboard. Since it is all-natural, it does often separate but is my personal suggestion for this recipe.
    • ¾ cups almond flour. I used package almond flour but you can also use almond meal (which is ground down from raw almonds.) I believe using already made flour will be less expensive and I can assure you there was no sacrifice to taste when using store-bought flour.
    • ¾ cups rolled oats. Now I am obsessed with Bob’s Mill anything, but their rolled oats are the best oats I have ever had. They are a little pricier than the generic rolled oats, but oh–so worth it.

    That’s it!

    How to Make

    • Add dates to a food processor or blender until they become a consistent texture. I would recommend using the pulse feature, otherwise, the dates get stuck to the side and it becomes more time-consuming.
    • Remove from processor/blender and transfer to mixing bowl. Add banana and peanut butter. If you aren’t working with a very ripe banana, I would suggest keeping everything in the blender to make sure the banana gets evenly distributed. Continue to use the pulse feature.
    • If you haven’t removed your mixture from the blender, do so now. Add in almond flour or use separate mixer to grind your almonds to a powder. If you would prefer small bits of almond in your mixture, that’s fine. Just be sure to stop pulsing before you are left with a fine powder. But at the same time, be sure to make it powdery enough to be able to serve as an additional binder to the dates. 
    • Add the rolled oats into your mixing bowl.
    • If you so choose, feel free to add mix-ins like vegan chocolate chip morsels, raisins, different nuts, flaxseed, etc. I personally didn’t add anything more because I knew they would be sweet enough. Be aware of how sweet the dates are if you decide on similarly sweet add-ins.
    • If they are so wet that you cannot form them into cookies, add more flour or oats to your preference. Be sure to go slowly and add a teaspoon at a time. Personally, I didn’t have to add anything else and was able to immediately form them into cookies by using an ice-cream scooper.
    • Cover with plastic wrap and store in the fridge for 10 minutes. Preheat oven to 350℉.
    • Use an ice cream scoop or another tool to scoop 1 tbsp out and place it on a parchment-lined baking tray. I personally use silicone-baking sheets, and they were successful for me in this recipe when placed the tray on the top rack.
    • Push them down a bit so they are flat and disc-shaped. They won’t expand so you can place them close together but don’t let them touch.
    • Bake for 15-18 minutes until the outer edges are crisped up. I actually turned mine upside down after the 12-minute mark because I was in the mood for extra crunch. 
    • If you end up under-cooking them, they are still safe to eat since there are no eggs. Just expect them to be moister.
    • I personally like to serve them immediately. 
    • Can be served as a breakfast cookie alongside your other luncheon foods or with dessert paired with some vegan ice-cream. I think these would go best with vanilla!

    I hope you love this recipe and find a way to incorporate them into your next brunch celebration, or even for you and your family at breakfast!

    Xo, Susie