Ingredients
✔️ 1 cup oat flour (or finely ground rolled oats)
✔️ ½ tsp baking soda
✔️ ½ tsp ground cinnamon (or cardamom for a Middle Eastern twist)
✔️ ¼ tsp salt
✔️ ½ cup soft pitted dates (soak in warm water for 10 minutes if dry)
✔️ ¼ cup coconut oil or light olive oil
✔️ 1 large egg (or flax egg*)
✔️ 1 tsp vanilla extract
✔️ ½ cup chopped walnuts (lightly toasted for more flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine the oat flour, baking soda, cinnamon, and salt. Mix well and set aside.
- Blend wet ingredients: In a food processor or blender, blend the soaked dates, oil, egg (or flax egg), and vanilla until smooth. Scrape down the sides as needed to make sure everything is incorporated.
- Combine: Pour the blended date mixture into the dry ingredients. Stir with a spatula or wooden spoon until a thick, sticky dough forms.
- Add crunch: Gently fold in the chopped walnuts until evenly distributed.
- Shape: Scoop heaping tablespoons of dough and place on the prepared baking sheet. Flatten slightly with the back of a spoon or damp fingers.
- Bake: Bake for 10–12 minutes, or until the edges are golden and the centers are set but soft. Do not overbake — they’ll firm up more as they cool.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Time & Yield
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yields: About 18 cookies
Tips & Variations
🌱 Egg-Free (Vegan) Version
– Replace the egg with a flax egg: Mix 1 tbsp ground flaxseed + 3 tbsp water. Let sit 5 minutes to gel.
– Make sure to use olive oil or refined coconut oil for neutral flavor.
🍫 Chocolate Twist
– Add ¼ cup dark chocolate chips or chunks (dairy-free if desired).
– You can also drizzle the cooled cookies with melted dark chocolate for a decadent finish.
🍌 Banana-Date Cookies
– Replace the egg with ½ a mashed ripe banana for a fruit-sweetened twist.
– Pairs beautifully with chopped pecans instead of walnuts.
🥥 Coconut Lovers’ Version
– Add 2 tbsp desiccated coconut to the dough.
– Use unrefined coconut oil for a deeper coconut flavor.
🥜 Nut-Free Option
– Replace walnuts with pumpkin seeds or sunflower seeds.
– Great for school snacks or allergy-friendly bakes.
🍎 Apple Cinnamon Version
– Add 2 tbsp finely diced dried apple.
– Use ½ tsp cinnamon + pinch of nutmeg or clove for cozy spice flavor.
Storage
• Store in an airtight container at room temperature for up to 4 days.
• For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months.