subscribesubscribe
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 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.
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.
Leave a Comment
Not sure if my first comment posted or not sooo… thank you thank you for this recipe. It’s fantastic! I’ve tried multiple oatmeal cookie recipes and they all fell flat. I did add a teaspoon of cinnamon because I personally feel like it’s not an oatmeal cookie if it doesn’t have cinnamon! I also left the walnuts out because I didn’t have any and just doubled the amount of dates 🙂 I Will definitely be making these again and again maybe with different add ins!
Ah yay! I am so glad to hear that this recipe is a hit, Sara! Your substitutions sound amazing. Thank you for your review + star rating, I really appreciate you being here!
Love these! I kept making these and a texture would turn out all wrong, so I figured if they won’t come out right I might as well skip all the complicating steps like mixing the ingredients in separate bowls, making the “egg”, melting coconut oil beforehand, and chilling the dough … And they came out perfect. Just dump it all in a bowl, mix it, and toss it in the oven. It’ll come out perfect.
Glad you found a technique that worked for you! I appreciate you taking the time to come back and share and leave me a review.
These cookies were very good! I adjusted them a bit to my needs. I reduced the coconut sugar and maple syrup to a 1/4 cup each, used a chia egg instead, and added 1 tsp cinnamon.
That’s a great adjustment! Thanks for sharing, Christine. I appreciate it!
Brittany! I love all your recipes but these didn’t turn out for me as cookies – they were very thin and spread into one mass. I think too much oil? The flavor is good; I’m going to use as granola instead.
Oh no! I’m so sorry to hear that, Angela. Did you change anything about the recipe?
I didn’t use the flax egg, and I doubled the recipe and added in a little bit of my swerve Brown sugar to help double the Maple syrup. This recipe is so good, I was trying to find something to make for my 16 month old that had more fiber and nutritious benefits to it Then just turkey sausage and eggs every morning. Plus it’s a healthier snack. II did I really wanted the fiber component of the oats and the dates So I was happy when I stumbled upon this recipe. Super moist and crunchy exterior . I have had no complaints out of My son.
Yay! I’m so happy to hear this recipe worked out for you, Rebecca! Thanks for coming back to leave a review and star rating, I really appreciate it.