Oatmeal Breakfast Cookies
Servings: 18 cookies
Calories: 250kcal
Equipment
Ingredients
- 1 ½ sticks butter - room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla
- 2 large eggs - room temperature
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup quick cooking oats
- ½ cup shredded coconut
- ¼ cup chia seeds
- 1 cup dried dates - chopped
Instructions
- Heat oven to 375 degrees. Line baking sheet with parchment and set aside.
- Using a stand or hand mixer, cream together butter, brown and white sugar. Add-in vanilla and eggs one at a time. Add-in flour, baking soda, and salt then mix. Add-in oats, coconut, chia seeds, and dates. Mix well, scraping down the sides of bowl.
- Using a cookie scoop or 2 spoons, drop cookies onto prepared pan. Bake for 10 to 12 minutes until cookies are golden. Remove to a rack to cool.
- Can be store on the counter for up to 3 days or frozen for up to 2 months.
Nutrition
Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 272mg | Potassium: 121mg | Fiber: 2g | Sugar: 24g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg