Oatmeal Date Cookies are chewy, soft and delicious. All you need is one bowl and less than 20 minutes to make these cookies!
They have the classic oatmeal cookie texture - chewy and soft!
This recipe is made in one bowl. You don't need to separate the wet and dry ingredients.
The sweet medjool dates in the cookies make for the perfect chewy bite.
The addition of cinnamon and cardamom add a wonderful warming spice to the date oatmeal cookies.
Ingredients:
- almond flour
- old fashioned rolled oats, gluten free if necessary
- ground cinnamon
- ground cardamom
- salt
- baking soda
- pure vanilla extract
- egg at room temperature
- coconut sugar or cane sugar
- softened coconut oil
- chopped dates - I recommend medjool dates, but any dates will work.
- flaky sea salt - Optional for sprinkling on top
A complete list of ingredients, amounts and instructions is located on the recipe card below.
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
Preheat your oven to 350 degrees F.
In a bowl, combine almond flour, oats, cinnamon, cardamom, salt, baking soda, vanilla extract, egg, sugar and coconut oil with a rubber spatula.
Gently fold in the chopped dates.
Use a 2 tablespoon cookie scoop to roll the dough into balls. Then, place each cookie dough ball onto a cookie sheet. Press and flatten them to form round disks.
Bake the cookies at 350 degrees F for 9-12 minutes.
Once baked, remove the cookies from the oven.
Sprinkle the tops with flaky sea salt if you would like.
Transfer the cookies to a cooling rack to cool completely. They will harden as they cool.
Recipe pro-tips:
Use old fashioned rolled oats for this recipe, not steel cut or quick oats.
These cookies don't spread in the oven. It's important to form the dough into round disks, but don't press them down so they are very thin.
It's very easy to overbake the cookies. Check at 9 minutes. You will know they are done when they are golden on the bottom, but still soft. They harden as they cool.
Use a 2 tablespoon cookie scoop for this recipe.
I suggest adding flaky sea salt on top. It compliments the sweetness of the cookies so well.
Storage Instructions:
Store them in an airtight container on the kitchen counter for 1-2 days.
Store them in an airtight container in the fridge for 2-3 days.
You can also store them in the freezer for up to 3 months. Simply, heat one up in the microwave for a warm cookie every single time.
Recipe Variations:
Extras? Add â…“ cup dark chocolate chips or chopped walnuts into the cookie dough.
Gluten free? Use gluten free oats to make these cookies gluten free.
Vegan? I have not tested these cookies without an egg. Try my Vegan Peanut Butter Oatmeal Cookies if you're looking for an egg free option.
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More recipes with dates:
Oatmeal Date Cookies
Ingredients
- 1 cup almond flour
- 1 cup old fashioned rolled oats , gluten free if necessary
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamomÂ
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 egg at room temperature
- ½ cup coconut sugar or cane sugar
- ¼ cup softened coconut oil
- â…“ cup chopped dates - I recommend medjool dates, but any dates will work.
- 1 pinch flaky sea salt - Optional for sprinkling on top
Instructions
- Preheat your oven to 350 degrees F. In a bowl, combine almond flour, oats, cinnamon, cardamom, salt, baking soda, vanilla extract, egg, sugar and coconut oil with a rubber spatula. Gently fold in the chopped dates.
- Use a 2 tablespoon cookie scoop to roll the dough into balls. Then, place each cookie dough ball onto a cookie sheet. Press and flatten them to form round disks. Bake the cookies at 350 degrees F for 9-12 minutes.
- Once baked, remove the cookies from the oven. Sprinkle the tops with flaky sea salt if you would like. Transfer the cookies to a cooling rack to cool completely. They will harden as they cool.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Therese
Probably my fav dessert recipe so far! Texture is perfect, natural sweetness and so so easy to make! 🙂
YAY! If you love these, I recommend you try my Almond Flour Oatmeal Chocolate Chip Cookies - Krista <3
Natasha
These cookies are delicious! I love them, my husband loves them, anc my kids love them. Wins all around!
Yay! 🙂
Angelica
I don't get tired of baking and sharing with friends this cookies,they loved them
Amazing! 🙂
Kalpana
Can I skip the egg ? If so still I get better cookie
I never made these cookies without egg. You can try a flax egg, but I can't guarantee the same results.
Joelle
Wow!! Excellent cookies! Will be making again today and freezing a big batch to always have some handy!! Thank you so much for this awesome recipe!!!!
I'm so glad you loved it! 🙂
Kathleen
Loved your recipe !!! I replaced the egg by a chia egg (ground chia seeds and water) and added like 1/4 cup of unsweetened chocolate chips.I let them cook about 18 minutes and they were perfect. Thank you! 🙂
Awesome! 🙂
Vanessa
Can I use an organic all purpose flour if I don't have almond flour?
All flours have different textures so you will likely have to change other measurements in the recipe.
Lisa
I made these for my mother who loves both oatmeal cookies and dates. She's recently been ill and lost alot of weight and her appetite. I thought these would be perfect for her! Can't wait fir her to try. Of course I sampled them and they are delicious! Thanks for the recipe!!
I hope she enjoys! Sending you both lots of love. <3
Angela
These are so delicious! I used Bob’s red mill egg replacer. I will make these often! Thank you for sharing!
Yay! Also, so glad the egg replacer works well. 🙂