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.

Oatmeal date cookies leaning on each other on a baking sheet.

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.

Twelve oatmeal date cookies lined up in rows on a baking sheet

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
Oatmeal date cookies on a white plate.

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!

Oatmeal Date Cookies

4 from 27 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?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    67 comments
    1. Lee Anne Laskey
      October 24, 2021 AT 7:01 pm

      5 stars
      We LOVED these. The flavor of sweet & a tiny bit salty were a perfect combo with the hardy oats and delicious walnuts. I made them exactly as the recipe called for, chilled fully and they turned out just like the photo. Plus, the house smelled so delicious on this cold, Fall night. Thanks for sharing!

      1. Brittany Mullins
        October 25, 2021 AT 11:00 am

        Woo!! So pumped to hear these oatmeal date cookies were a success, Lee Anne. Thanks so much for trying the recipe out and coming back to leave a review. I really appreciate it!

    2. Ridhab Alfayadh
      September 1, 2021 AT 2:55 am

      Can I replace the flax egg with regular egg??

      1. Brittany Mullins
        September 1, 2021 AT 10:28 am

        I haven’t tried it in this recipe, so I’m not sure how the cookies will turn out with a flax egg. Let me know if you try it!

    3. Fatima
      August 22, 2021 AT 4:55 am

      5 stars
      Amazing as usual. My family including my toddler enjoyed this snack so much!
      Thanks so much and keep the good work 👍🏻

      1. Brittany Mullins
        August 23, 2021 AT 12:22 pm

        Yay!! This makes me so happy to hear, Fatima! So glad everyone loved these cookies. Thanks for trying them out and coming back to leave a review. It means so much to me!

    4. 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!

    5. 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.

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X