These Chewy Vegan Oatmeal Date Cookies are so sweet, hearty and caramel-y, no one will know they’re whole grain plus dairy and egg free!
Ah, I’m in love! I’m deeming them the best cookies I’ve posted on my blog yet. They’re chewy, sweet, caramel-y, hearty…just plain scrumptious. If you’re in need of one more dessert for Thanksgiving tomorrow, I hope you make these!
One of my favorite things about Saturday mornings is that I can bake right when I wake up. I don’t know why, but I love to start my Saturday mornings in the kitchen either making Brett and I a special breakfast, a loaf of banana bread for the week, or a large batch of cookies for my cookie monster husband. This past weekend happened to be a cookie weekend and these Chewy Vegan Oatmeal Date Cookies were born.
The recipe for these Chewy Vegan Oatmeal Date Cookies was inspired by a beautiful blog that I found recently called Lady and Pups. The photography is spectacular and everything looks drool worthy. I came across a recipe for Blue Berry Oatmeal Cookies and I knew I wanted to make them dairy and egg free as well as whole grain. I swapped the all-purpose flour for spelt flour, the butter for coconut oil, the white and brown sugar for coconut sugar, the chocolate chips and blueberries for chopped dates, and the egg for a flax egg.
Final product: perfection!
To be honest, I can sometimes be the kind of baker that tries to make things a little too healthy. But let’s be real, when making cookies and other desserts, sometimes you just need to use oil and sugar. It’s the truth. And I’m so glad I did with these cookies, because they are currently my favorite cookies that I’ve ever baked.
All my friends love them and every time my husband has one (which is every day when we have them on hand), he gives me a big smile, a thumbs up, and says, “Hen Hao Chi” (a.k.a. “delicious!” in Chinese.)
- 1/2 cup coconut oil, melted
- 2/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 3/4 cup spelt flour + 1-2 tablespoons more for coating the chopped dates
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 1/2 cups quick-cooking oats
- 1 cup chopped dates
- Preheat your oven to 365F/185C and line two baking trays with baking paper or silicone baking mats and set aside.
- Prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
- In a large bowl, whisk together the melted coconut oil, sugar, and maple syrup until smooth. Add in the thickened "egg" and stir until just combined.
- Shake the spelt flour, salt, cinnamon, and baking powder evenly over the top of the wet mixture and stir until combined. Add in the quick cooking oats and stir again until a thick dough forms.
- In a small bowl, add 1-2 tablespoons of spelt flour to the chopped dates and use your hands to get all the date pieces coated in the flour. This will keep them from sticking together when you add them into the cookie dough.
- Fold the dates into the cookie dough.
- Drop the cookie dough onto your baking sheets in heaping tablespoon amounts, pressing the dough together if needed.
- Bake for 10-12 minutes until golden on the top. Remove and let cool.
- Store in an airtight container or bag for a few days or freeze for later enjoyment!
Nutrition InformationYield 15 Serving Size 1 cookie
Amount Per Serving Calories 206Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 94mgCarbohydrates 31gFiber 3gSugar 19gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.