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 continuesā¦ this time in cookie form.
Iāve always enjoyed eating and cooking with dates, but since learning all about medjool dates Iāve been obsessed with adding dates to just about everything. Itās 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 wasnāt 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 youāll 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 whoās 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. Iāve made them many, many times ā 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. Ā Trust me on thisā¦ or make these cookies and find out for yourself how tasty they are.
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These delicious oatmeal date cookies are studded with medjool dates and have the perfect texture — crispy edges with a a soft and chewy center!
Ingredients
- 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
Instructions
- Preheat oven to 350Ā° F.
- In a small bowl whisk together ground flaxseed with water to make your flaxseed egg and set aside.
- In a large bowl, combine the dry ingredients — oatsl, 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.
Notes
- You can buy oat flour or make your own by blending regular oats in a blender or food processor (affiliate link) until they create a fine flour.
- Recipe adapted from Oatmeal, Walnut, Dried Plum Cookies from The Kind Diet.
Nutrition
- 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? IĀ don’t think so, but I’d love to hear your thoughts. šĀ
Emilie @ Emilie Eats says
November 24, 2015 at 1:34 pmThese look like my kind of cookies! I love sweetening with dates because they’re basically nature’s candy. I love that you used oat flour! And of course cookies are good at all times of the year š
Brittany Mullins says
November 24, 2015 at 6:18 pmYes, I call dates nature’s candy as well. Sooo good and naturally sweet. š
Brittany Mullins says
December 25, 2015 at 8:55 pmI’d add a tablespoon or two of extra coconut oil.
Liz @ I Heart Vegetables says
November 24, 2015 at 3:59 pmThese look so good! They sound like the PERFECT cookie texture. And I don’t think anyone would complain about cookies for a Thanksgiving contribution š
Brittany Mullins says
November 24, 2015 at 6:17 pmI agree!! š
Christina says
November 24, 2015 at 5:01 pmMaking these now but the dough seems dry and crumbly. What could I add??
Holly says
December 25, 2015 at 4:36 amI 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.
Amberley says
November 28, 2015 at 10:48 pmDelicious! 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!
Leah says
December 8, 2015 at 10:38 pmI just made these. They’re incredible! Subbed cashews for walnuts.
Brittany Mullins says
December 9, 2015 at 8:58 amYay!!! Thank you so much for making them, Leah! Enjoy. <3
VW says
January 2, 2016 at 10:06 pmI 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?
Vw says
January 3, 2016 at 8:57 amDisregard I discovered what it was. My honey use instead of sugar, my conversion was off. Thanks!
Brittany Mullins says
January 3, 2016 at 8:18 pmAhh! I’m sorry you had issues with the recipe. I think it was probably a combination of using almond flour instead of oat flour and the honey. Hopefully they still tasted yummy. š
Howard Frankel says
July 20, 2016 at 5:34 pmsame exact thing happened to me but they still tasted delicious
Brittany Mullins says
July 21, 2016 at 2:52 pmOh no! I’m sorry they didn’t turn out as planned. Did you make any substitutions?
Stella says
January 20, 2016 at 3:25 pmthis recipe is awesome! i prefer to under bake the cookies so it stays a bit chewy in the middle. thanks for sharing š
Brittany Mullins says
January 20, 2016 at 9:27 pmSo glad that you like them, Stella. Enjoy the chewiness. š
Maeghan says
September 8, 2016 at 8:04 pmI 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 š Thanks!
Teena says
May 23, 2017 at 10:43 amThese 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!!
Jenna says
August 11, 2017 at 2:13 pmJust 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!
Jenn P says
September 29, 2017 at 8:25 amThese 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!
Jen says
July 19, 2018 at 2:10 pmI 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!!!
★★★★★
Brittany Mullins says
July 19, 2018 at 10:44 pmNo worries, Jen. I’m so happy to hear that you enjoyed these cookies. š
El says
August 17, 2018 at 7:43 amI 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 š 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.
★★
Cynthia says
January 15, 2019 at 10:44 pmWhy 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.
Nicole says
February 16, 2019 at 3:37 pmMan 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 š
★★★★★
Brittany Mullins says
February 19, 2019 at 8:46 amThank you so much, Nicole. I’m so happy to hear that you love these cookies as much as I do! Aren’t the dates amazing in the cookies?!?