Oatmeal Date Cookies (vegan + gf)

These delicious oatmeal date cookies are studded with dates and have the perfect texture — crispy edges with a a soft and chewy center!

My obsession with Medjool dates continues… this time in cookie form.

Seven Oatmeal Date Cookies on a table with nuts and dates scattered around the cookies.

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.

Oatmeal Date Cookie in the front of the frame with more cookies, nuts, and dates in the background.

I actually wasn’t going to post the cookies this week because I figured everyone will be going crazy for piiiie 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.

Oatmeal Date Cookies on a table with nuts and dates scatter around 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.

Small bowl of walnuts and dates with cookies on the table next to it.

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 — crisp and crunchy on the outside edges with a soft and chewy center.  Trust me on this… or make these cookies and find out for yourself how tasty they are.

Hand holding one cookie.


Oatmeal Date Cookies (vegan + gf)

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 1x


These delicious oatmeal date cookies are studded with medjool dates and have the perfect texture — crispy edges with a a soft and chewy center!



  • 1 1/2 cups rolled old fashioned oats
  • 3/4 cup oat flour
  • 1/3 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 flaxseed egg (1 tablespoon ground flaxseed with 3 tablespoons of water)
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, in liquid state
  • 1 teaspoon vanilla
  • 1/4 cup chopped Medjool dates
  • 1/4 cup finely chopped walnuts


  1. Preheat oven to 350° F.
  2. In a small bowl whisk together ground flaxseed with water to make your flaxseed egg and set aside.
  3. In a large bowl, combine the dry ingredients — oatsl, oat flour, sugar, baking powder, baking soda and salt.
  4. In another bowl combine the wet ingredients — flaxseed egg, maple syrup, coconut oil and vanilla.
  5. Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dates and walnuts.
  6. Place dough in the fridge to setup for 30 minutes (do not skip this step).
  7. 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.
  8. 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.


  • Category: Cookies
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 8g
  • Fat: 5g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 1g

Keywords: oatmeal date cookies

Would it be weird to bring cookies to a Thanksgiving feast? I don’t think so, but I’d love to hear your thoughts. 🙂 

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  1. Man people in the comments sure are ornery!

    Made these cookies several time and have decided they will always be my vegan base moving forward! The dates make it taste wonderful, I mince them so it gives a ‘brown sugar’ richness you’re more used to for a normal cookie.

    The key is following the directions for the flax egg and refrigerating the dough. I’ve swapped the walnuts for pecans and chocolate chips and added dried fruit and chia seeds and everyone who eats them asks for the recipe.

    Just read the directions and adjust from there 🙂

  2. Why would you tell someone to preheat the oven at the first step when you need to put the dough in the fridge for 30 mins? sorry.. that kinda annoyed me. Might want to change preheating the oven to the 5th step instead of the first. Anyways.. Thanks for the recipe.

  3. I followed instructions precisely, however, it didn’t work out as expected. The cookie dough spread across the whole pan when baked, and when I tried to cut the “cookie pizza”, it was extremely crumbly and started breaking. I assume that there was no binding ingredient included, which would explain the result. It also tasted too sweet for my taste, but maybe that’s just me 🙂 no matter what, thank you for the recipe! I am determined to try them once again, only include more flour, egg or flax seeds to keep the cookies from breaking.

  4. I left the comment for these cookies on the page of the other oatmeal cookie recipe. Hopefully you can move it over to this recipe. These cookies are AMAZING!!!

  5. These cookies are delicious! I alter them slightly. I omit the coconut sugar, add a couple chia eggs to help bind and add some sunflower seeds. I also create a combo of oat, almond and buckwheat flour to add some variety. Everyone loves them! My 2 year old could eat the whole tray!

  6. Just made these and WOW! They are AMAZING! I can’t get over how delicious they are! Like the other comments have said, my house smells so good now, too. I did find that the cookies did not hold together very well and many fell apart, so I’ve stuck them into the freezer in hopes of saving them. Nonetheless, I’ll definitely be making these again! Thank you for the great recipe!

  7. These are pretty awesome! The first batch I made was a bit wet and did spread quit a bit. I used the same ingredients, except omitted the nuts since I have some nut allergies. And they were so sweet. I admit to eating alot of the batter…so good.

    I made them again this morning and added an additional 1/2 cup of oat flour. So 1 1/4 altogether. I may have put in one too many dates on the last batch, so I only put in 2 instead of three this time. These did not spread onto the whole pan like last time and look alot more like cookies and have that wonderful flavor. Next time I might add a bit of cinnamon to entice my son into having a few.

    Absolutely Delicious!!

  8. I was searching through old recipes I’ve saved because I was in the mood to bake and wanted a sweet treat and came across this recipe. So glad I was reminded of it! I made it multiple times last fall and it is a winner for sure. They are making my apartment smell delightful 🙂 Thanks!

  9. I just made these but my batter was extremely runny. They all joined together and made a huge pizza. It’s ok I am going to cut them into squares because they are so good! But I subbed almond flour for oat flour, could that be why they were runny?

  10. Delicious! These are cooling on the tray now.. minus three more than when they were taken out. I subbed 1/3 cup mashed banana (1 small ripe banana worked perfectly) for the maple syrup and 1-1 xylitol for the sugar. Other than that I followed the recipe exactly. It actually made 21 cookies for me and they’re simply amazing <3 I'm not a huge nut person, let alone walnuts… but this is just awesome. I had some left over from a loaf I'd done for Thanksgiving and decided to throw them in.

    Watch out though, I could've eaten the whole thing of dough before even baking it!

    • I had the same problem . I mixed 1.5 T ground flaxseed with 3 T water let it sit for about five minutes and mixed it in at the end. I would probably mix it with the wet ingredients next time.

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