Oatmeal Date Cookies
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
20
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Calories
110 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Date Cookies
Description
These Oatmeal Date Cookies use old-fashioned rolled oats mixed with oat flour, coconut sugar, baking leaveners, and sea salt. Wet ingredients include a flaxseed egg as a vegan binder, maple syrup, coconut oil, and vanilla extract. The addition of chopped Medjool dates introduces soft sweetness while walnuts add crunch and earthy flavor. The dough chills for 30 minutes to firm up, preventing excessive spread during baking.
Baked at 350°F for 10 to 12 minutes, the cookies develop a lightly golden exterior and a chewy interior texture. Cooling on a rack helps them set fully before storing. The combination of oats and dates yields a natural sweetness and hearty texture without refined sugars.
These cookies make a wholesome treat for snacks or lunchboxes, bringing fiber and nutty accents in each bite. Oat flour can be substituted with a homemade blend created by processing rolled oats finely in a blender.
Ingredients
- 1 ½ cups rolled oats old fashioned
- ¾ cup oat flour 3 tablespoons
- ⅓ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt sea salt
- 1 flaxseed egg (1 tablespoon ground flaxseed with 3 tablespoons of water)
- ⅓ cup maple syrup
- ⅓ cup coconut oil measured in a liquid state, 2 tablespoons
- 1 teaspoon vanilla
- ¼ cup Medjool dates chopped
- ¼ cup walnut finely chopped
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
- In a large bowl, combine the dry ingredients - oats, oat flour, sugar, baking powder, baking soda and salt.
- In another bowl combine the wet ingredients - flaxseed egg, maple syrup, coconut oil and vanilla.
- Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dates and walnuts.
- Place dough in the fridge to setup for 30 minutes (do not skip this step).
- Drop rounded tablespoons onto a baking sheet lined with parchment paper or a baking stone. Make sure you space the cookies out because they tend to spread a bit. Bake for 10-12 minutes or until cookies are golden brown.
- Allow cookies to cool on the pan for 1-2 minutes then gently move to a wire rack and cool completely before eating or transferring to a storage container for later. Store cookies in the fridge for up to 5 days or freezer for up to 3 months.
Notes
- Oat flour can be purchased or made by finely blending rolled oats in a food processor or blender.
- Chilling the dough for 30 minutes before baking helps prevent spreading and improves texture.
- Store cooled cookies in an airtight container to maintain freshness.
- The recipe is adapted from The Kind Diet's Oatmeal, Walnut, Dried Plum Cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 110kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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