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Ingredients
Scale
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- kosher salt
- 6 tablespoons cold unsalted butter
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup chocolate chips
- ⅓ cup chopped dates
- ½ cup heavy cream, plus extra for brushing
- 1 tablespoon vanilla extract
- ⅓ cup melted peanut butter
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Measure ingredients to keep the process efficient.
- In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and a pinch of salt. Grate cold butter over the mixture and blend it until evenly distributed.
- Add the sliced almonds, coconut, chopped dates, and chocolate chips to the flour mixture, stirring to combine.
- In a separate cup, whisk the cream and vanilla extract together. Make a well in the dry ingredients and add the melted peanut butter, mixing well. Add the cream mixture and combine, using your hands if necessary to form the dough.
- Divide the dough into equal portions and shape into cookies, approximately 1 inch thick.
- Arrange the cookies on the prepared baking sheet about 1-2 inches apart. Brush the tops with cream.
- Bake for 10-12 minutes, or until golden brown. Allow to cool completely before serving.
Notes
For optimal texture, ensure the butter is very cold before grating.
These cookies can be stored at room temperature wrapped in foil or in a sealed container.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg