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These are homemade cookies you can feel good about! Chocolate & date breakfast cookies are so wholesome, you can easily eat them for breakfast, dessert or anytime in between. Packed with healthy oils, fibre and protein they make a perfectly healthy and filling on-the-go snack that will fuel you until your next meal.
They are full of nutritious ingredients that you likely already have in your pantry. Best of all, they’re infinitely customisable. Chocolate can be omitted or swapped for a for a lower-sugar alternative, and you can modify the add ins to your heart’s content!
Blending oats, chia and nut butter in the Vibe Blender produces a smooth batter that really helps bind the cookies. For structure and texture, we fold in shredded coconut, more oats, chunks of medjool date and dark chocolate. They hold together perfectly and are moist and chewy. The recipe is vegan but can be made gluten free simply by using GF oats.
1 cup (250ml) almond milk (or other plant-based milk)
1/3 cup (85g) coconut oil or vegan butter
1/3 cup (90g) peanut butter (or nut butter of your choice)
2 teaspoons vanilla extract
1 cup (80g) rolled oats (GF)
½ cup (60g) almond flour
¾ cup (115g) coconut sugar
2 tablespoons (30g) chia seeds
¼ teaspoon salt + more for sprinkling on top
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups (approx. 140g) shredded coconut
½ cup (40g) rolled oats (or crushed nuts and seeds)
100g dark chocolate, chopped into small chunks (or substitute for more dates)
6 medjool dates, chopped (or 3/4 cup of dried fruit of your choice)
1. Preheat oven to 160°C / 320 °F
2. Line 2 x trays with baking paper
3. Combine the fold in ingredients in a large bowl and set aside to make the cookie batter.
4. Add all the cookie batter ingredients into the Vibe Blender jug in the order listed.
5. Choose ‘smoothie’ mode and blend for approx. 20 seconds or until the batter is smooth.
6. Scrape the batter into the bowl and fold together until well combined.
7. Scoop spoonfuls of mixture onto the trays. The cookies don't change shape very much when baked, so form them into cookie shape with a spoon or your fingertips, leaving some space between.
8. Bake 15 minutes or until lightly browned.
9. When they are done, leave to cool on the trays for 10 mins, then turn on to a wire rack to cool completely.
10. Sprinkle with a few pinches of good quality salt.
11. Store breakfast cookies in an airtight container in the pantry for 5 days.
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram.