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Oatmeal Date Cookies

Deliciously chewy and naturally sweetened cookies made with oats and Medjool dates, perfect for guilt-free snacking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Rolled oats, divided
  • ½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
Wet Ingredients
  • 1 Large egg (or a flax egg for vegan)
  • ⅓ cup Unsweetened applesauce
  • 1 teaspoon Vanilla extract
  • 1 cup Medjool dates (soaked and pitted), divided Half for blending, half for folding into the dough

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Measure out half a cup of rolled oats and blend until they reach a flour-like texture.
  3. Soak the Medjool dates in hot water for about 10 minutes if they are firm.
Mixing
  1. In a food processor, blend the soaked dates with the egg, applesauce, and vanilla extract until smooth.
  2. In a large bowl, combine the oat flour, remaining rolled oats, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir well.
  3. Add the blended date mixture to the dry ingredients and mix until fully combined, folding in the remaining chopped dates.
Shaping and Baking
  1. Scoop about two tablespoons of dough per cookie and roll into balls, placing them two inches apart on the baking sheet.
  2. Bake in the preheated oven for about 12 minutes, until the edges are lightly golden.
  3. Allow to cool on the baking sheet for five minutes before transferring to a wire rack.

Notes

To keep cookies fresh, store them in an airtight container at room temperature. For variations, try adding nuts or chocolate chips.