oatmeal date cookies

These easy to make, thick, soft and chewy Oatmeal Date Cookies are perfectly spiced and are great for a snack or a sweet treat with a cup of milk, tea or coffee.

Oatmeal Date Cookies

unsalted butter

brown sugar

sugar

vanilla extract

all-purpose flour

rolled oats

cinnamon

nutmeg

salt

baking soda

baking powder

dates

Chop pitted dates into no bigger than 1/4 inch pieces and place in bowl. Sprinkle one tablespoon of flour onto the dates and toss to separate clumps of dates.

In a large bowl, add the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine and set aside.

In the bowl of a stand mixer, add the butter, brown sugar and granulated sugar. Using the paddle attachment, beat on medium speed until butter mixture is fluffy. Stop and scrape the sides of the bowl.

Add in the egg and vanilla and beat until incorporated. Add the dry ingredients and beat thoroughly. Finally, add the oats and chopped dates and beat until combined.

Cover cookie dough bowl with plastic wrap and refrigerate for 30 minutes.

Place a rack in the middle of your oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper. 

Using a cookie scoop (or tablespoon), scoop cookie dough and place two inches apart on cookie sheet.

Bake until cookies are golden around the edges, about 10 minutes. Cookie tops will look slightly undone but they will continue to cook as they cool.

Cool cookies on baking sheet for 5 minutes before moving them to a wire rack to cool completely.

These delicious oatmeal date cookies are easy to whip up and have the perfect texture -- crispy edges with a a soft and chewy center!

rolled old fashioned oats

+ 3 Tablespoons oat flour

coconut sugar

sea salt

flax egg (1 tablespoon ground flaxseed with 3 tablespoons of water)

maple syrup

+ 2 Tablespoons melted coconut oil

vanilla

Medjool dates

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.

Top 2 oatmeal date cookies recipes from across the web

The most viewed oatmeal date cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oatmeal Date Cookies

Oatmeal Date Cookies

Top 2 oatmeal date cookies recipes from across the web

The most viewed oatmeal date cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oatmeal Date Cookies

Oatmeal Date Cookies

The most viewed oatmeal date cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine