Oatmeal Date Cookies

Are these truly destined to become your go-to cookie formula? Studded with succulent sweet dates and toasted walnuts, these treats boast an impeccable balance of textures: crispy edges give way to a tender, chewy centre that’s simply irresistible.
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Why You’ll Love These Cookies Ingredients Needed Substitutions What’s your favorite way to spend a cozy afternoon? Baking! Here’s a recipe for making delicious oatmeal date cookies that are perfect for a snack or gift. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, because messy cleanup is the worst! In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, and 1/4 teaspoon salt. It’s like building a foundation for your cookies – strong and sturdy! Now it’s time to get creative with the sweet stuff. In another bowl, cream together 1/2 cup unsalted butter (softened), 3/4 cup white granulated sugar, and 1/4 cup brown sugar until smooth like silk. Yes, yes, you can add a little honey if you’re feeling fancy! Add in 2 large eggs, beaten to perfection (get it?), 1 teaspoon vanilla extract, and 1 cup chopped dates (you can use fresh or dried – whichever suits your taste buds). Mix well until all the ingredients are BFFs. Gradually mix the dry ingredients into the wet mixture until a dough forms. Don’t overmix, or you’ll end up with tough cookies! Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You can shape them into little ovals or just plop ’em down – it’s all good! Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack. Time to enjoy! These soft, chewy oatmeal date cookies are perfect with a glass of cold milk or as a snack at your favorite coffee shop. Store any leftovers in an airtight container for up to 5 days. Happy baking!Brittany’s Tips!Storing Oatmeal Date Cookies Frequently Asked Questions More Cookie Recipes

I’m passionate about experimenting with creative recipes that showcase the natural sweetness and versatility of dates in the kitchen. Here’s a sweet treat: Some of my favorite indulgences include the simplicity of my 4-ingredient samoas, the surprise of snickers-stuffed dates, the wholesome delight of date energy balls, and most recently, these chewy oatmeal date cookies.

Everyone who has tasted these cookies has become utterly enamored.

Oatmeal cookies hold a special place in my heart as a long-time favorite recipe among my treasured baking traditions. I’ve shared a variety of recipes on my blog, including healthier options like oatmeal chocolate chip cookies and oatmeal raisin cookies, as well as sweet treats like these pumpkin oatmeal cookies. Discovering the game-changing impact of incorporating dates into oatmeal cookies has been a revelatory experience. The tender sweetness of dates becomes caramelized perfection after baking, with each morsel featuring a date being nothing short of extraordinary.

Why You’ll Love These Cookies

– No refined sugars here! These indulgent treats derive their exquisite sweetness from a harmonious blend of maple syrup, coconut sugar, and succulent Medjool dates.
Combining wholesome ingredients like oats, flaxseed, and coconut oil, these cookies strike a delightful balance between taste and nutrition, earning them a special place as the ultimate indulgence.
The texture is sublime – a harmonious balance of softness and chewiness, perfectly complemented by the satisfying crunch of its crispy edges.

Ingredients Needed

The rich, velvety butter, a crucial component, imbuing these cookies with their signature softness and chewiness. I prefer Bob’s Red Mill rolled oats, which boast a reliable certification as gluten-free.
Keeps things gluten-free, amplifying the rich oat flavor for an unparalleled taste experience.
With notes of deep, indulgent caramel, free from artificial additives.
Combining baking powder and baking soda creates a powerful duo that yields tender, airy cookies.
The plant-based adhesive that keeps everything cohesive.
A drizzle of honey’s natural sweetness and velvety texture adds remarkable moisture to these chewy cookies.
preserves the chewiness of the cookies while subtly incorporating a coconut essence.
With a hint of warmth, adding a dash of vanilla elevates the experience.
Richly flavorful, succulently soft, and bursting with wholesome nutrients.
With the added texture of crunchy elements and wholesome fats, mealtime variety is ensured.

Substitutions

: Don’t have oat flour? No worries! To simplify gluten-free baking, you can create your own oat flour at home by blending rolled oats into a fine powder in a food processor or blender. If you’re not concerned about using gluten-containing flours, feel free to substitute the gluten-free options with all-purpose flour instead.
If you’re running low on coconut sugar, don’t worry – alternative options are available! Brown sugar, date sugar, and even maple sugar can be used as substitutes, offering a similar natural sweetness without compromising the recipe’s integrity. The subtle nuances of each variety will maintain their inherent sweetness while introducing distinct notes. For those seeking a low-sugar alternative, consider indulging in our oatmeal raisin protein cookies, expertly crafted with zero added sugars.
: No flaxseed on hand? You can substitute a chia egg, comprising one tablespoon of chia seeds mixed with three tablespoons of water, for a conventional egg to maintain the dish’s vegan character; otherwise, a regular egg is an acceptable alternative.

What’s your favorite way to spend a cozy afternoon? Baking! Here’s a recipe for making delicious oatmeal date cookies that are perfect for a snack or gift.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, because messy cleanup is the worst!

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, and 1/4 teaspoon salt. It’s like building a foundation for your cookies – strong and sturdy!

Now it’s time to get creative with the sweet stuff. In another bowl, cream together 1/2 cup unsalted butter (softened), 3/4 cup white granulated sugar, and 1/4 cup brown sugar until smooth like silk. Yes, yes, you can add a little honey if you’re feeling fancy!

Add in 2 large eggs, beaten to perfection (get it?), 1 teaspoon vanilla extract, and 1 cup chopped dates (you can use fresh or dried – whichever suits your taste buds). Mix well until all the ingredients are BFFs.

Gradually mix the dry ingredients into the wet mixture until a dough forms. Don’t overmix, or you’ll end up with tough cookies!

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You can shape them into little ovals or just plop ’em down – it’s all good!

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.

Time to enjoy! These soft, chewy oatmeal date cookies are perfect with a glass of cold milk or as a snack at your favorite coffee shop. Store any leftovers in an airtight container for up to 5 days.

Happy baking!

Whisk together 1 tablespoon of ground flaxseed and 3 tablespoons of water in a small bowl until well combined.

Combine the dry ingredients in a large bowl.

Combine the wet ingredients in a separate bowl.

Combine the wet and dry ingredients in the bowl, stirring until they are fully incorporated. Cautiously combine the finely chopped dates and toasted walnuts into the mixture.

Following a minimum 30-minute refrigeration period, spoon rounded tablespoons of the chilled dough onto a parchment-lined baking sheet.

Bake cookies for 10-12 minutes, or until they reach a golden brown color. Let the cooked item cool on a pan for 1-2 minutes, then transfer it to a wire rack to finish cooling completely before serving or storing in an airtight container for future use.

Brittany’s Tips!

This is important! Don’t neglect to chill the dough, as failure to do so may result in excessively spreading cookies during baking.
To ensure consistent baking results, aim to form cookie dough balls of approximately equal size. Even without a cookie scoop, portioning dough accurately is crucial; simply estimate the correct amount to ensure uniform baking results.
Don’t settle for a narrow focus on mere dates and walnuts. Why not add some rich dark chocolate chips, toasted shredded coconut, or chewy dried cranberries to create a delightful twist? The more, the merrier!

Storing Oatmeal Date Cookies

After allowing your cookies to cool thoroughly, consider placing them in a sealed container for storage. These items typically remain fresh for 72 hours at room temperature, one week when refrigerated, and up to 90 days when frozen. I delight in preparing these treats ahead of time, freezing them until needed, and then sharing them with loved ones during special occasions.

Frequently Asked Questions

The importance of chilling the dough cannot be overstated: it’s a crucial step that allows the butter to solidify and the gluten to relax. The addition of an extra ingredient helps the cookies to retain their shape and prevents excessive spreading during the baking process. Don’t overlook this crucial step – it truly matters.

If you’re not a fan of dates or lack them in your pantry, consider substituting with raisins or even chocolate chips to add a unique spin. Why not give my indulgent oatmeal raisin cookies or rich oatmeal chocolate chip cookies a try? Both options are delectable and ideal for those who adore a tasty oatmeal-based cookie!

I wouldn’t suggest relying on instant oats when crafting these cookies; their coarse texture and bland flavor would likely detract from the overall quality of the finished product. Instant oats are significantly more processed and finely milled than their old-fashioned counterparts, potentially impacting the cookies’ texture as a result. Without the distinct chewiness that rolled oats impart? For optimal outcomes, stick with rolled oats.