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    Home » Recipes » Cookies

    Date Cookies

    Published: Dec 13, 2022 · Modified: Feb 19, 2023 by Christy Faber · Leave a Comment

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    Jump to Recipe


    If you're a fan of oatmeal raisin cookies, you'll love these soft and chewy Oatmeal Date Cookies with a healthier twist. They're packed with hearty oats, crunchy pecans, and the natural sweetness of dates. They're freezer-friendly and customizable and as nutritious as they are delicious!

    Two date cookies stacked on top of each other on a small serving plate on a staged table with pecan halves around.

    My three boys devoured these wholesome cookies and I felt good so about what they were eating. You could also add a tablespoon or two of Brewer's yeast to add even more nutrition, making these the perfect lactation cookie.

    For more nourishing and delicious snacks try my Matcha Tea Cookies, Chocolate Haystack Cookies, Date Sweetened Cookies and Rice Cake Chocolate Bars.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Chewy Oatmeal Date Cookies
    • Expert Tips
    • Recipe FAQs
    • More Healthy Snacks You'll Love
    • Recipe
    • Date Cookies

    Why You'll Love This Recipe

    • Packed with nutritious ingredients
    • Kid friendly! (Just like my Rice Cake Chocolate Bars!)
    • Naturally sweetened
    • Freezer friendly
    • Recipe makes over 2 dozen cookies!
    • Make the cookie dough ahead of time and freeze the dough balls so you can have freshly baked cookies anytime!

    Ingredients

    Ingredients for date cookies in bowls and pinch bowls on a marble countertop.
    • Sugar - I've tested this recipe with both brown sugar and coconut sugar with success.
    • Oats - choose large flake or "old fashioned"
    • Pecans - or swap for walnuts if you prefer!
    • Molasses - choose "fancy" or light molasses
    • Medjool dates - or Deglet Noor dates would also work well in this case.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Pecans: Instead of pecans, try using chopped almonds, walnuts, pistachios, or macadamia nuts for flavor variation.
    • Dates: Swap out Medjool dates with alternatives like Deglet Noor dates or Barhi dates.
    • Peanut Butter Cookies: For a flavorful variation, replace half of the butter called for in the recipe with creamy peanut butter.
    • Lactation Cookie: You could also add a tablespoon or two of Brewer's yeast to add even more nutrition, making these the perfect lactation cookie.

    I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

    How To Make Chewy Oatmeal Date Cookies

    Here are the step-by-step instructions to make this recipe.

    Step 1: Mix the wet ingredients.

    In a large mixing bowl, cream together the room temperature butter and sugar until thoroughly combined.

    Add the room temperature eggs one at a time, beating well after each addition.

    Add the molasses and vanilla, combining well.

    a shot down into a mixing bowl with brown sugar and butter.

    Step 2: Whisk together the dry ingredients and combine wet and dry ingredients.

    In a separate bowl, whisk together the dry ingredients, including the rolled oats, until evenly mixed.

    Add the dry ingredients to the wet ingredients and stir until just combined.

    Gently fold in the chopped dates and pecans. Do not overmix.

    an overhead shot of a mixing bowl combining the wet and dry ingredients.

    Step 3: Preheat oven and chill the dough. Shape the cookie dough balls.

    Preheat your oven to 350°F (175°C). If your dough seems soft, chill for 30 minutes before rolling your cookies.

    Using about 3 tablespoons of dough for each cookie, roll the dough into balls and place them on a baking sheet lined with parchment paper. Add a few chopped dates to the top of each cookie for appearance if desired.

    an overhead shot of the raw cookie dough balls on a cookie sheet.

    Step 4: Bake the cookies.

    Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are lightly golden around the edges but still slightly soft in the centre. (It takes closer to 12 minutes in my oven.) Enjoy! (This recipe makes about 24-26 cookies.)

    a shot of date oatmeal cookies on a cooling rack.

    Expert Tips

    • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
    • Use light or "fancy" molasses. It's best for cookies.
    • Make sure your butter and eggs are at room temperature.
    • Purchase plump, moist dates. If the dates you have are slightly dry, you can soak them in warm water for a few minutes to rehydrate them before chopping and adding to the dough. Just be sure to remove all excess water.
    • If the finished dough is soft, chill for 30 minutes before rolling into balls.
    • Add a few bits of dates to the top of the cookies before baking for a finishing touch.
    • Keep a close eye on the cookies as they bake, especially towards the end of the baking time. Remove them from the oven when the edges are lightly golden brown for soft, chewy cookies.
    • For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is slightly bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.

    Recipe FAQs

    Are dates good for you?

    Dates are a natural sweetener and can often replace refined sugar in a recipe. They are high in fibre and antioxidants and contain a small amount of protein. 100 g of dates contain 7 grams of fibre and 2 grams of protein. They also contain significant amounts of potassium, copper, manganese and magnesium along with a small amount of iron.

    How should I store these cookies?

    Store the completely cooled cookies in an airtight container on the counter for 3-4 days or in the freezer for 2-3 months.

    Can I use other types of dates in this recipe?

    While Medjool dates are a popular choice for baking due to their rich, caramel-like flavor and soft texture, there are other varieties of dates you can experiment with in this recipe like Deglet Noor dates and Barhi dates.

    Can I omit the nuts from the recipe?

    Yes, you can omit the pecans if you have allergies or prefer nut-free cookies. You can replace them with additional chopped dates or other mix-ins like chocolate chips or dried cranberries.

    an overhead shot of a hand holding up a cookie above the cooling rack.

    More Healthy Snacks You'll Love

    • Peanut Butter Swirl Black Bean Brownies
    • Five coconut flour oatmeal cookies stacked on top of each other on a cooling rack with others around.
      Healthy Coconut Flour Oatmeal Cookies
    • Gluten-Free Buckwheat Flour Brownies
    • Chocolate Peppermint Crinkle Cookies

    If you tried this Date Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

    Recipe

    A close up shot of a stack of date cookies.

    Date Cookies

    Christy Faber
    If you're a fan of oatmeal raisin cookies, you'll love these soft and chewy Oatmeal Date Cookies with a healthier twist. They're packed with hearty oats, crunchy pecans, and the natural sweetness of dates. They're freezer-friendly and customizable and as nutritious as they are delicious!
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Resting Time 30 minutes mins
    Total Time 1 hour hr
    Course Snack
    Cuisine American
    Servings 26 cookies
    Calories 184 kcal

    Ingredients
      

    • 1 cup butter room temperature
    • 1 cup coconut sugar or brown sugar
    • 2 tablespoon molasses
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 2 cups rolled oats
    • 1 ½ cups dates chopped
    • 1 cup pecans chopped

    Instructions
     

    • In a large mixing bowl, cream together the room temperature butter and sugar until thoroughly combined.
    • Add the room temperature eggs one at a time, beating well after each addition.
    • Add the molasses and vanilla, combining well.
    • In a separate bowl, whisk together the dry ingredients, including the rolled oats, until evenly mixed.
    • Add the dry ingredients to the wet ingredients and stir until just combined.
    • Gently fold in the chopped dates and pecans. Do not overmix.
    • Preheat your oven to 350°F (175°C). If your dough seems soft, chill for 30 minutes before rolling your cookies.
    • Using about 3 tablespoons of dough for each cookie, roll the dough into balls and place them on a baking sheet lined with parchment paper. Add a few chopped dates to the top of each cookie for appearance if desired.
    • Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are lightly golden around the edges but still slightly soft in the centre. (It takes closer to 12 minutes in my oven.)
      Enjoy! (This recipe makes about 24-26 cookies.)

    Notes

    • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
    • Use light or "fancy" molasses. It's best for cookies.
    • Make sure your butter and eggs are at room temperature.
    • Purchase plump, moist dates. If the dates you have are slightly dry, you can soak them in warm water for a few minutes to rehydrate them before chopping and adding to the dough. Just be sure to remove all excess water.
    • If the finished dough is soft, chill for 30 minutes before rolling into balls.
    • Add a few bits of dates to the top of the cookies before baking for a finishing touch.
    • Keep a close eye on the cookies as they bake, especially towards the end of the baking time. Remove them from the oven when the edges are lightly golden brown for soft, chewy cookies.
    • For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is slightly bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.

    Nutrition

    Serving: 49gCalories: 184kcalCarbohydrates: 24.15gProtein: 3.57gFat: 11.2gSaturated Fat: 5.032gPolyunsaturated Fat: 1.397gMonounsaturated Fat: 3.924gTrans Fat: 0.286gCholesterol: 66mgSodium: 134mgPotassium: 160mgFiber: 2.4gSugar: 10.64gVitamin A: 258IUVitamin C: 0.1mgCalcium: 21mgIron: 1.31mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

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    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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