Oatmeal Date Cookies (vegan + gf)

GF V

These delicious oatmeal date cookies are easy to whip up and have the perfect texture — crispy edges with a a soft and chewy center! Vegan + gluten-free.

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

I’ve always enjoyed eating and cooking with dates. It’s kind of a problem, but not really because most of my creations turn out to be delicious. Some of my faves are my 4-ingredient samoas, snickers stuffed dates, date-based energy balls and now these cookies.

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.

Ingredients in Oatmeal Date Cookies

  • rolled old fashioned oats
  • oat flour – store-bought or homemade oat flour
  • coconut sugar
  • baking powder
  • baking soda
  • sea salt
  • flax egg – 1 tablespoon ground flaxseed + 3 tablespoons of water
  • maple syrup
  • coconut oil
  • vanilla
  • Medjool dates
  • walnuts

How to Make Oatmeal Date Cookies

Make flax egg – Whisk together ground flaxseed with water in a small bowl to make your flax egg. Set aside for 5-10 minutes until it thickens.

Mix dry ingredients – Combine oats, flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

Mix wet ingredients  – In another bowl combine flaxseed egg, maple syrup, coconut oil and vanilla.

Combine the dough – Add wet ingredients into the dry ingredients and stir to combine. Gently stir in chopped dates and walnuts.

Place dough in fridge – Place dough in the fridge to setup for 30 minutes. Whatever you do, don’t skip this step!! It will result in cookies that spread too much while baking.

Bake – After dough has set in the fridge, drop round tablespoons of dough onto a baking sheet lined with parchment paper. 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 at 350° F.

Cool – 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 or freezer for up to 3 months.

Love Oatmeal Cookies? Try These Other Varieties Too!

If you try these oatmeal date cookies, please leave a comment and star rating below letting me know how they turned out! Your feedback is super helpful for the EBF team and other EBF readers.

Oatmeal Date Cookies

4 from 19 votes
These delicious oatmeal date cookies are easy to whip up and have the perfect texture — crispy edges with a a soft and chewy center!
Oatmeal date cookies on a white plate.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20

Ingredients

  • 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

Instructions
 

  • 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 or freezer for up to 3 months.

Notes

Nutrition

Serving: 1cookie Calories: 110kcal Carbohydrates: 14g Protein: 1g Fat: 5g Fiber: 1g Sugar: 8g
Course: Cookies
Cuisine: American
Keyword: oatmeal date cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    61 comments
    1. Kate Schissler
      June 3, 2021 AT 8:34 pm

      2 stars
      I was so looking forward to these cookies. However, my husband and I both found that they tasted much too salty, unfortunately to the point of being inedible. Other recipes I have for oatmeal cookies call for almost half the amount of baking soda, and no baking powder. I usually follow a new recipe as it’s written the first time, but if I make these again, I’ll be making a number of adjustments.

      1. Brittany Mullins
        June 4, 2021 AT 11:40 am

        Hey Kate – Sorry to hear that. Did you just add 1/4 tsp of salt? I’ve made these cookies many times and haven’t had issues with them being overly salty!

    2. Natalie
      June 3, 2021 AT 6:19 pm

      Hey there!! I was wondering for the coconut Blossom can you use honey instead?? Just a question I love all your recipes!!!!

      1. Brittany Mullins
        June 4, 2021 AT 11:42 am

        Hey Natalie – Do you mean coconut sugar? I wouldn’t swap honey with the coconut sugar as you’d be swapping a dry sugar for a liquid one and it might cause the cookies to be too wet.

    3. Sonja
      May 8, 2021 AT 3:45 pm

      2 stars
      I refrigerated for a little over 30 minutes and the cookies still spread into a mess and were completely falling apart. Don’t know if I did something wrong but was disappointed.

      1. Brittany Mullins
        May 10, 2021 AT 12:53 pm

        Hey Sonja – So sorry to hear that. Did you change anything about the recipe?

    4. Busisiwe Ncube Kanyika
      March 28, 2021 AT 6:03 am

      5 stars
      Absolutely love these. I had to make a few modifications because my pantry just didn’t have everything!!!!
      I substituted the oatflour with 1 cup of almond flour. I also used honey instead of maple syrup. This made them much sweeter and will definitely look into getting a stash of maple syrup (the price though). Overall, they held well, tasted absolutely great and cooked in 12 minutes. They are the tastist egg, dairy and gluten free biscuits to grace these hands. Thank you.

      1. Brittany Mullins
        March 28, 2021 AT 10:25 pm

        So glad these cookies turned out for you!! Thanks for coming back to share the subs you made and for leaving a review. I so appreciate it!

    5. Joyce Holmes
      February 28, 2021 AT 9:06 am

      5 stars
      These cookies are amazing! I can’t believe how much they taste like an oatmeal cookie. I’m simply loving your recipes Brittany. Thank you so much for making sweets that have healthy ingredients in them taste good.

      1. Brittany Mullins
        February 28, 2021 AT 11:33 pm

        Ahh, that makes me so happy to hear!! So glad you loved this recipe, Joyce. Thanks for the review. I so appreciate it!

Parchment paper lined with protein balls.

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