Oatmeal Date Cookies Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
27 mins
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Servings
20
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Calories
149 kcal
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Course
Dessert, Baked Goods
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Cuisine
American, Middle Eastern
Oatmeal Date Cookies Recipe
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These oatmeal date cookies are easy and unique. With tahini and walnuts, these date cookies have a subtle nutty flavor that complement the sweetness very well.
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Ingredients
- 4 tbsp unsalted butter melted and cooled
- 4 tbsp Tahini
- 2/3 cup dark brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 1/2 cup old fashioned oats
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 Medjool dates chopped
- 2/3 cup walnuts chopped
Instructions
- In a bowl mix the cooled melted butter with tahini and brown sugar until the sugar is dissolved. Add in the egg and vanilla extract. Then mix again to combine.
- To the wet ingredients add the old fashioned oats, flour, baking powder and salt. Give it a good mix using a spatula. Add in the chopped dates and walnuts, mix again to combine completely. Cover the bowl with a plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Scoop out the cookies onto the baking sheet using a tablespoon or a cookie scoop. Leave about 2 inches between each cookie to give them enough space to spread.
- Bake in the oven for 12 minutes until they are slightly brown around the edges.
- Take the baking sheet out of the oven, let the cookies cool for 10 minutes and then transfer them to a cooling rack.
Notes
- You can use gluten-free flour and gluten-free oatmeal, however, keep in mind that using almond flour will change the texture and flavor of the cookies.
- It's possible to leave out the walnuts if needed.
- Store the cookies in an airtight container and keep at room temperature for 2 das or refrigerate for up to 10 days. You can also freeze baked cookies for up to 6 months.
- To freeze cookie dough, scoop out the cookies onto a baking sheet lined with parchment paper, there is no need to leave any space between the cookies. Freeze the dough balls for one hour so they become solid, transfer them to a freezer bag and freeze for up to 3 months. When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the frozen cookies balls on the baking sheet and bake for 15 to 18 minutes, until they are slightly brown around the edges.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
36mg
(2%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
95IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 36mg | 2% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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