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Challenge: Reinventing Breakfast

Breakfast Cookies

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Breakfast cookies with healthy oats and flaxseed, along with banana chips, dates, walnuts, and CHOCOLATE! These are not too sweet but delicious and a great grab and go breakfast that you can make ahead and keep a stash in the freezer.

Breakfast Cookies

  • Servings: 1 cookie
  • Yield: 16
  • Prep Time: 20 min
  • Cooking Time: 20 min


  • 1½ cups chopped walnuts
  • 1½ cups old-fashioned rolled oats
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 stick unsalted butter, softened
  • ½ cup dark brown sugar
  • 2 tablespoons flaxseed meal
  • 2 teaspoons finely grated orange zest
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup plain yogurt
  • 1 large egg
  • 1 cup chopped dates
  • ½ cup chopped dried banana chips
  • ½ cup bittersweet chocolate chips


  1. Preheat oven to 375.
  2. Line a baking sheet with parchment paper and toast walnuts until golden, about 8 minutes. Set aside.
  3. Line two baking sheets (can use the same one as the walnuts) with parchment paper.
  4. In a medium bowl, combine oats, flour, baking powder, and baking soda.
  5. In a large bowl or a stand mixer bowl, beat butter, sugar, flaxseed, orange zest, salt, and cinnamon until creamy.
  6. Add yogurt and egg and beat to combine.
  7. Add oat mixture and beat to combine.
  8. Fold in dates, banana chips, chocolate chips, and walnuts.
  9. Mound dough in ¼-cup scoops on prepared baking sheets. Flatten slightly to yield a bigger, flatter cookie as the dough will not spread much.
  10. Bake until golden, about 18 minutes.
  11. Allow cookies to cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

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