Date Cookies
This date cookie recipe is a keeper. Made with medjool dates, oats and walnuts, these cookies are perfect for breakfast or a midday snack!
Servings: 12 cookies
Ingredients
- 1 cup Walnuts
- 1 cup Old-fashioned oatmeal
- 10 pieces Medjool dates pitted
- 1 large Egg
- ½ tsp Cinnamon
- ¼ tsp Salt
- ½ tsp Baking soda
- 1 tbsp Water preferably date water from soaking
Instructions
- Place the pitted Medjool dates in a bowl and cover them with warm water. Let them sit for 10 minutes to soften. This step ensures the dates blend smoothly into the dough.
- In a high-powered blender or food processor, blend the walnuts and oats until they have a flour-like consistency.
- Add the dates, egg, cinnamon, salt, baking soda, and 1 tablespoon of the reserved soaking water to the blended walnuts and oats.
- Blend until the mixture comes together into a dough-like consistency. If it’s too dry, add another tablespoon of the reserved date water.
- Transfer the dough to a bowl, cover and refrigerate for 30 minutes. If chilling for longer, let it sit at room temperature for about 20minutes before baking.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop out small portions of dough (1 to 1 1/2 tbsp) and press them down slightly using your fingers to form the cookies.
- Bake for 12-15 minutes, or until the cookies develop a light golden-brown hue at the bottom.
- Let the cookies cool completely before removing them from the baking sheet.
Video
Notes
- Chilling the dough will help with the consistency of the cookies.
- Store the cookies in an airtight container at room temperature for up to 2 days and in the fridge for up to 10 days.
- You can use pecans instead of walnuts if desired.
Nutrition
Calories: 86kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg