Description
Soft and naturally sweet cookies made with hearty oats, rich dates, and crunchy walnuts for a wholesome and satisfying treat.
Ingredients
1 cup oat flour (or finely ground rolled oats)
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup pitted dates, soaked in warm water for 10 minutes
1/4 cup coconut oil or olive oil
1 egg
1 tsp vanilla extract
1/2 cup chopped walnuts
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Drain the soaked dates and blend them into a smooth paste using a food processor.
- In a mixing bowl, combine the oat flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together the date paste, oil, egg, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients and mix until a soft dough forms.
- Fold in the chopped walnuts until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared tray and gently flatten each one.
- Bake for 10–12 minutes, until the edges turn lightly golden.
- Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
Add dark chocolate chips for a richer flavor variation.
Substitute walnuts with almonds or pecans if desired.
Use a flax egg instead of a regular egg for a vegan alternative.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 2 months and thaw at room temperature before serving.
For crispier cookies, bake slightly longer and flatten more before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
