Ingredients
Scale
- 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together oat flour, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, mash the soaked dates until smooth.
- Stir in the coconut oil (or olive oil), egg, and vanilla extract into the mashed dates until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts gently.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Soak your dates in warm water for at least 10 minutes to make mashing easier and get a smoother texture.
- You can use a food processor to blend the dates if you prefer a finer consistency.
- Coconut oil gives a slightly richer flavor, while olive oil keeps the cookies lighter.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- You can freeze the baked cookies for up to 2 months. Thaw at room temperature before serving.
- To make these vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 12mg