These delicious oatmeal date cookies are studded with dates and have the perfect soft and chewy texture.
My obsession with Medjool dates continues… this time in cookie form.
I’ve always enjoyed eating and cooking with dates, but since learning all about medjool dates I’ve been obsessed with adding dates to just about everything. It’s kind of a problem, but not really because most of my creations turn out to be delicious. These cookies are a good example.
I actually wasn’t going to post the cookies this week because I figured everyone will be going crazy for pumpkin pie, apple crisp and other Thanksgiving goodies, but then I decided that cookies are good anytime of the year and maybe some folks would be making cookies for their Thanksgiving feast. Or maybe you’ll need some cookies to fuel your Black Friday shopping or holiday decorating. If so, these cookies are for you and I promise you will love them.
Before I go any further I have to tell you that we (me, Isaac and everyone who’s tried them) are obsessed with these cookies. I’ve already made two batches and I’m considering making a third for Thanksgiving Day.
Adding Dates to Oatmeal Cookies
Oatmeal cookies have always been one of my favorites. I’ve made them many, many times — sometimes with raisins, other times with chocolate chips or coconut, but never with dates. Turns out adding dates to oatmeal cookies is a genius idea! The dates get soft and caramely after baking and every bite that contains a date is literally the best.
Also, the texture of these cookies is basically perfect! Trust me on this… or make these cookies and find out for yourself how tasty they are.
Love Oatmeal Cookies? Try These Other Varieties Too!
These delicious oatmeal date cookies are studded with medjool dates and have the perfect soft and chewy texture!
1 1/2 cups rolled old fashioned oats
3/4 cup + 3 Tablespoons oat flour
1/3 cup coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons of water)
1/3 cup maple syrup
1/3 cup + 2 Tablespoons melted coconut oil
1 teaspoon vanilla
1/4 cup chopped Medjool dates
1/4 cup finely chopped walnuts
Preheat oven to 350° F.
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.
You can buy oat flour or make your own by blending regular oats in a blender or food processor until they create a fine flour.