Oatmeal Date Cookies (vegan + gf)

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.

Oatmeal date cookies leaning on each other on a baking sheet.

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.

Twelve oatmeal date cookies lined up in rows on a baking sheet

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
Oatmeal date cookies on a white plate.

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!

Oatmeal Date Cookies

4 from 55 votes
These delicious oatmeal date cookies are easy to whip up and have the perfect texture — crispy edges with a a soft and chewy center!
Oatmeal date cookies on a white plate.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 20

Ingredients

  • 1 1/2cupsrolled old fashioned oats
  • 3/4cup+ 3 Tablespoons oat flour
  • 1/3cupcoconut sugar
  • 2teaspoonsbaking powder
  • 1teaspoonbaking soda
  • 1/4teaspoonsea salt
  • 1flax egg, 1 tablespoon ground flaxseed with 3 tablespoons of water
  • 1/3cupmaple syrup
  • 1/3cup+ 2 Tablespoons melted coconut oil
  • 1teaspoonvanilla
  • 1/4cupchopped Medjool dates
  • 1/4cupfinely 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

Nutrition

Serving: 1cookieCalories: 110kcalCarbohydrates: 14gProtein: 1gFat: 5gFiber: 1gSugar: 8g
Course: Cookies
Cuisine: American
Keyword: oatmeal date cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    79 comments
    1. Sara
      July 31, 2022 AT 12:41 pm

      5 stars
      Not sure if my first comment posted or not sooo… thank you thank you for this recipe. It’s fantastic! I’ve tried multiple oatmeal cookie recipes and they all fell flat. I did add a teaspoon of cinnamon because I personally feel like it’s not an oatmeal cookie if it doesn’t have cinnamon! I also left the walnuts out because I didn’t have any and just doubled the amount of dates 🙂 I Will definitely be making these again and again maybe with different add ins!

      Reply
      1. Brittany Mullins
        August 1, 2022 AT 4:26 pm

        Ah yay! I am so glad to hear that this recipe is a hit, Sara! Your substitutions sound amazing. Thank you for your review + star rating, I really appreciate you being here!

        Reply
    2. AJL
      June 24, 2022 AT 9:49 am

      5 stars
      Love these! I kept making these and a texture would turn out all wrong, so I figured if they won’t come out right I might as well skip all the complicating steps like mixing the ingredients in separate bowls, making the “egg”, melting coconut oil beforehand, and chilling the dough … And they came out perfect. Just dump it all in a bowl, mix it, and toss it in the oven. It’ll come out perfect.

      Reply
      1. Brittany Mullins
        June 27, 2022 AT 9:50 am

        Glad you found a technique that worked for you! I appreciate you taking the time to come back and share and leave me a review.

        Reply
    3. Christine
      June 13, 2022 AT 4:48 pm

      5 stars
      These cookies were very good! I adjusted them a bit to my needs. I reduced the coconut sugar and maple syrup to a 1/4 cup each, used a chia egg instead, and added 1 tsp cinnamon.

      Reply
      1. Brittany Mullins
        June 14, 2022 AT 10:05 am

        That’s a great adjustment! Thanks for sharing, Christine. I appreciate it!

        Reply
    4. Angela
      March 21, 2022 AT 2:05 pm

      Brittany! I love all your recipes but these didn’t turn out for me as cookies – they were very thin and spread into one mass. I think too much oil? The flavor is good; I’m going to use as granola instead.

      Reply
      1. Brittany Mullins
        March 21, 2022 AT 5:25 pm

        Oh no! I’m so sorry to hear that, Angela. Did you change anything about the recipe?

        Reply
    5. Rebecca
      March 5, 2022 AT 10:50 am

      5 stars
      I didn’t use the flax egg, and I doubled the recipe and added in a little bit of my swerve Brown sugar to help double the Maple syrup. This recipe is so good, I was trying to find something to make for my 16 month old that had more fiber and nutritious benefits to it Then just turkey sausage and eggs every morning. Plus it’s a healthier snack. II did I really wanted the fiber component of the oats and the dates So I was happy when I stumbled upon this recipe. Super moist and crunchy exterior . I have had no complaints out of My son.

      Reply
      1. Brittany Mullins
        March 5, 2022 AT 1:23 pm

        Yay! I’m so happy to hear this recipe worked out for you, Rebecca! Thanks for coming back to leave a review and star rating, I really appreciate it.

        Reply
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