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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

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Breakfast Cookies:

Date & Pecan

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1 cup mashed banana
1 cup peanut butter or nut butter
1/2 cup honey**
1/2 cup pure maple syrup
1/2 cup coconut oil, liquified
3 cups rolled oats
1 cup whole wheat flour or gluten free flour
1/2 cup ground flax seed
1/4 cup sunflower seeds
1/4 cup hemp seed
1/2 cup protein powder* (see note below)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup dried fruit such as
     dates or raisins
1 cup chopped nuts such as
     pecans or walnuts (optional)


Preheat the oven to 350°F.

In a large bowl, stir together the banana, coconut oil, peanut butter, honey, maple syrup and vanilla.

In a small bowl, combine the oats, flour, flax seed, sunflower and hemp seeds, whey protein powder, cinnamon, and baking soda.

Stir dry mixture into wet mixture until combined. Stir in dried fruit and nuts.

Drop dough onto cookie sheets that have been lined with parchment or a silicone mat.

Using a metal spatula dipped in water, press each mound of dough into a cookie approximately 2 1/2 inches in diameter and 1/2 an inch thick.

Bake, one sheet at a time, for 13 t 15  minutes or until lightly browned.

Remove from oven and allow to cool on the pan for five minutes before transferring to a wire rack to cool completely.

Store in an airtight container or zip top  bag for up to 5 days.  These can be stored in the fridge if you live in a super warm area.  This will prolong their freshness.  You can also freeze for up to 2 months. Thaw on counter before serving.

*NOTE:  If you don't have protein powder you can increase the flour by 1/2 cup

** NOTE: If you wish for these cookies to be vegan, sub out the honey for molasses, agave or golden syrup.