Almond and Pistachio Breakfast Cookie

These Nuts and Dates Breakfast Cookies are a delectable source of nourishment, bursting with pistachios, almonds, and dates in every bite, making them a substantial and satisfying breakfast option.

Rise and shine with our Almond and Pistachio Breakfast Cookie – a delightful start to your day!

My husband and I love a cooked breakfast, but what we love next best is homemade breakfast prepped item. There is no comparison between homemade or store bought. This Nuts and Dates Breakfast Cookie is becoming a quick favorite. My husband has been chowing down on these in the morning. It is a hearty cookie filled with pistachios, almonds and dates. It is wholesome with oatmeal and flax seeds. Minimal sugar, just enough to sweeten the cookie. It is treat to eat every morning and keeps us fueled until lunch.

Elevate your breakfast game with the crunchy perfection of almonds and pistachios in a cookie - Almond and Pistachio Breakfast Cookie

Nourish your day with the delightful flavors of almonds and pistachios in our breakfast cookie.

Equipment

• Baking sheet

• Parchment paper

• Ice cream scoop – optional

• Mixer or mixing bowl

Tips or Tricks

• Between each item added to mixture, scrape bowl down to ensure fully mixed.

• Use an ice cream scoop for evenly shape and size cookies

Length of Time

• Prep Time - 10 minutes

• Cook time - 10 minutes

Servings

• Serving Size:  1 cookie (1 ½” to 2”)

• Servings: 22

Ingredients

• 1 cup salted butter softened

• 4 tablespoons honey

• ¼ cup granulated sugar

• 2 eggs

• ¾ teaspoon almond extract

• 2 cups oats – old fashioned

• 1 cup all-purpose flour

• 2 tablespoons ground flax seed

• ¾ teaspoon baking soda

• ½ cup pistachios chopped

• ½ cup almonds chopped

• ¾ cup dried dates chopped

Directions

1. Preheat oven to 350° F

2. In mixer, cream butter, sugar and honey.

3. Add eggs and almond extract. Mix.

4. In a separate bowl, combine oats, flour, flax seed and baking soda. Mix.

5. Add flour mixture to butter mixture, combine fully.

6. Add nuts and dried dates.

7. Scoop out evenly roughly 1” balls onto a baking sheet lined with parchment paper

8. Bake 10 minutes

9. Let cool and serve.

Notes

• Store in an airtight container

• Any type of nut can be added to this recipe