Name: Date & Walnut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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

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I make these Date & Walnut Cookies when I want a soft, naturally sweet treat with simple wholesome ingredients. I like how the dates add rich sweetness, the oats keep the cookies hearty, and the walnuts bring a crunchy bite.

Date & Walnut Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup oat flour, or finely ground rolled oats

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

½ cup pitted dates, soaked in warm water for 10 minutes

¼ cup coconut oil or olive oil

1 egg

1 teaspoon vanilla extract

½ cup chopped walnuts

Directions

I preheat my oven to 180°C or 350°F and line a baking sheet with parchment paper.

I drain the soaked dates, then blend them into a smooth paste using a food processor.

I mix the oat flour, baking soda, cinnamon, and salt in a bowl.

In another bowl, I whisk the date paste, oil, egg, and vanilla extract until smooth.

I gradually mix the wet ingredients into the dry ingredients until a soft dough forms.

I fold in the chopped walnuts evenly.

I scoop small portions of dough onto the prepared baking sheet and flatten them slightly.

I bake the cookies for 10 to 12 minutes, until the edges are lightly golden.

I let the cookies cool on the tray for a few minutes before moving them to a wire rack.

Servings and Timing

I get about 12 cookies from this recipe.

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

Calories: about 120 kcal per serving

Variations

I sometimes add a pinch of nutmeg for a warmer flavor. I also like mixing in dark chocolate chips, shredded coconut, or chopped almonds instead of walnuts. For extra texture, I leave a few small date pieces in the dough instead of blending the dates completely smooth.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. I keep them in the fridge for up to 1 week when I want them to last longer.

To reheat, I warm a cookie in the microwave for about 8 to 10 seconds, or I place it in a low oven for a few minutes until soft again.

FAQs

Can I make these cookies without oat flour?

I can use finely ground rolled oats instead of oat flour. I just blend the oats until they become a flour-like texture.

Can I make these cookies dairy-free?

I already make this recipe dairy-free because it uses coconut oil or olive oil instead of butter.

Can I replace the egg?

I can try using a flax egg, but the texture may be a little softer and more delicate.

Are these cookies very sweet?

I find them gently sweet because the sweetness comes from dates. I can add a little maple syrup if I want a sweeter cookie.

Can I freeze these cookies?

I freeze the baked cookies in a sealed container for up to 2 months. I thaw them at room temperature before serving.

Conclusion

I love these Date & Walnut Cookies because they are soft, simple, and naturally sweet. I like making them for a quick snack, a light dessert, or a healthier homemade treat with a cozy nutty flavor.

📖 Recipe:

Date & Walnut Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

Soft and naturally sweet cookies made with dates, oats, and crunchy walnuts for a wholesome treat. These cookies are quick to prepare and offer a cozy, nutty flavor.

Instructions

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Drain the soaked dates and blend them into a smooth paste using a food processor.
In a bowl, mix the oat flour, baking soda, cinnamon, and salt.
In another bowl, whisk together the date paste, oil, egg, and vanilla extract until smooth.
Gradually combine the wet ingredients with the dry ingredients until a soft dough forms.
Fold in the chopped walnuts evenly.
Scoop small portions of dough onto the prepared baking sheet and flatten them slightly.
Bake for 10 to 12 minutes, until the edges are lightly golden.
Let the cookies cool on the tray for a few minutes before transferring to a wire rack.