Oatmeal Date Cookies (vegan + gf)
Published Nov 24, 2015, Updated Oct 26, 2021
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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
- Medjool dates
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!
- Healthy Oatmeal Cookies
- Healthy No Bake Cookies
- Pumpkin Oatmeal Cookies
- Oatmeal Chia Cookies
- Peanut Butter Oatmeal Cookies
- Sweet Potato Breakfast Cookies
Oatmeal Date Cookies
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.