Oatmeal Date Cookies (vegan + gf)
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Published Nov 24, 2015, Updated Mar 05, 2024
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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
- 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!
- Healthy No Bake Cookies
- Pumpkin Oatmeal Cookies
- Oatmeal Chia Cookies
- Peanut Butter Oatmeal Cookies
- Sweet Potato Breakfast Cookies
- Oatmeal Raisin Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Oatmeal Date Cookies
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
- You can buy oat flour or make your own oat flour by blending regular oats in a blender or food processor until they create a fine flour.
- Recipe adapted from Oatmeal, Walnut, Dried Plum Cookies from The Kind Diet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hey Sonja – So sorry to hear that. Did you change anything about the recipe?
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.
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!
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.
Ahh, that makes me so happy to hear!! So glad you loved this recipe, Joyce. Thanks for the review. I so appreciate it!
I used all the same ingredients except the coconut oil, I used butter, which may have been why they spread so much. I put the batter in the fridge for 30mins before baking. I put the required amount of baking powder and baking soda, but it made the cookies bitter and have a terrible after taste. I thought maybe I was just sensitive to the flavour but 2 others tried them and they said the same thing. I am an avid baker so was really disappointed.
The taste of baking powder is overwhelming.
Oh no!! So sorry to hear that, Mel. Did you change anything about the recipe? And you used 2 teaspoons or baking powder, right?
I used all the same ingredients except the coconut oil, I used butter, which may have been why they spread so much. I put the batter in the fridge for 30mins before baking. I put the required amount of baking powder and baking soda, but it made the cookies bitter and have a terrible after taste. I thought maybe I was just sensitive to the flavour but 2 others tried them and they said the same thing. I am an avid baker so was really disappointed.
I made these for my kids and I “accidentally” ate most of them! I don’t think I should make these again because they are too delicious! I will definitely have to limit myself to one a day if I make them again.So good!
Haha love it!! So glad these cookies were a hit! Might need to make a double batch next time! And you could always store some in the freezer to limit how many are consumed. 🙂
I loved the oatmeal date cookies. They were delicious!!!
I made them two weeks ago and am going to make them again tomorrow. Thank you very much for an amazing recipe.
Ahh yay!! You’re so welcome, Natalie. I’m glad you’re loving these cookies. Thanks for taking the time to leave a comment + star rating. I so appreciate it. 🙂
is it okay if I use canola oil instead of coconut oil? these look awesome
Hey Isa – Canola oil should work just fine. Let me know how these turn out for you!
they turned out great! Thank you so much for the recipe!
Yay!! I’m so happy to hear that, Isa. 🙂
If I don’t have coconut sugar, would it be better to use brown sugar or regular cane sugar? And would the same amount be appropriate? I realize it’s not as healthy, but I’m trying to work with what I have on hand!
I’d use brown sugar instead of the coconut sugar and the amount amount. Let me know how they turn out for you.
Made these today, except I didn’t have a blender or oat flour, so I used quick oats for the “oat flour.” A bit chewier and very oaty (which I prefer), but overall turned out amazing!! So good.
So glad these cookies turned out for you, Madeline! Thanks for taking the time to leave a comment + star rating. I so appreciate it. <3