Oatmeal Date Cookies
These delicious oatmeal date cookies are easy to whip up and have the perfect texture -- crispy edges with a a soft and chewy center!
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
- 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
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Fiber: 1g | Sugar: 8g