Oatmeal Date Cookies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 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
Description
The Oatmeal Date Cookies Recipe mixes melted butter and tahini with brown sugar, an egg, and vanilla to form the wet base. Old fashioned oats, all-purpose flour, baking powder, and salt join the mix for structure and texture. Chopped Medjool dates provide moist sweetness, and walnuts add crunch. After combining, the dough rests refrigerated for an hour, improving texture and flavor integration. Baking at 350 degrees F for about 12 minutes yields cookies with slightly crisp edges and chewy centers.
The cookies offer a balance of richness from the tahini and butter, sweetness from dates and brown sugar, and a nutty crunch; their texture is hearty thanks to oats. They can be enjoyed as a snack, breakfast accompaniment, or dessert. Storing at room temperature in an airtight container keeps them fresh for a couple of days, while refrigeration extends life to about ten days.
Cookies freeze well for longer storage, either baked or as dough balls. Freezing dough balls on a sheet tray before transferring to a bag prevents sticking and facilitates baking later without thawing; frozen dough requires slightly more baking time. These storage options make the recipe practical for batch preparation and convenient snacking.
Ingredients
- 4 tbsp butter melted and cooled, unsalted
- 4 tbsp tahini
- 2/3 cup dark brown sugar
- 1 egg room temperature, large
- 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
- Gluten-free flour and oatmeal can substitute, noting changes in texture if almond flour is used.
- Walnuts can be omitted if desired without affecting baking.
- Store cookies at room temperature in an airtight container up to 2 days or refrigerate up to 10 days.
- Freeze baked cookies up to 6 months, or freeze dough balls for up to 3 months.
- When baking from frozen dough, add a few extra minutes to baking time at 350°F until edges brown.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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