Oatmeal Date and Walnut Cookies

Name: Oatmeal Date and Walnut Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: France
Ingredients: 180 g of rolled oats (small or medium); 150 g of dates (pitted and soft); 50 g of walnuts (roughly chopped); 25 g of flaxseeds (ground); 80 ml of hot water; 40 ml of coconut oil (melted); 1 tsp of ground cinnamon; 1/2 pinch of salt (fine)

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Make oatmeal date cookies with no added sugar, naturally sweetened by the fruit and rich in fiber thanks to the flaxseed and walnuts. These healthy, filling snacks go perfectly with a cup of tea or an indulgent breakfast break.

Total time: 30 min
Prep: 15 min
Cook: 15 min
Rest: 10 min
Difficulty: Easy
Per person: €0.60

By the CookinBreak team

Ingredients 8

Estimated cost €6.00

Equipment

Mixing bowlfor mixing the dough
Baking sheetlined with parchment paper
Blenderor food processor to reduce the dates to a paste

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F on convection and line a baking sheet with parchment paper.

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Place the pitted date in the blender bowl with the hot water, then blend until you get a smooth, sticky paste.

In a large bowl, combine the rolled oats, ground flaxseed, chopped walnut, ground cinnamon and salt.

Stir the date puree and the melted coconut oil into the dry ingredients, then mix thoroughly until the texture is compact and uniform.

Shape 10 balls of dough of equal size with your hands, arrange them on the baking sheet and flatten them slightly to form even patties about one centimeter thick.

Bake on the middle rack for at 350 °F, until the edges are nicely golden.

Take out the baking sheet and let the cookies cool for without touching them, then transfer them to a rack so they firm up completely.

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Goes well with

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Nutrition facts

per serving · estimate

152kcal

Protein3 g8%
Carbs18 g49%
Fat7 g43%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Use very fresh Medjool dates to make blending into a puree easier. If your fruit is firm, rehydrate it in hot water for ten minutes before pureeing it to get a perfect binder.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months in freezer bags or airtight containers.

Storage : How long does it keep?

Keep 5 to 7 days in an airtight container at room temperature or chilled.

Making ahead : Can you make it the day before?

Yes

The dough can be prepared the day before and kept in the fridge in plastic wrap.

Reheating : How do you reheat it?

Reheat 5-7 min in the oven at 150°C or in the air fryer to regain crispness. Microwave not recommended.

Variations

Chocolate version: add crushed intense dark chocolate chips after mixing the dough.
Hazelnut and chia version: replace the walnuts with crushed toasted hazelnuts and the flaxseed with chia seeds.
Citrus version: work the finely grated zest of an unwaxed orange directly into the dough.
Spiced version: add a pinch of ground ginger or ground cardamom for more flavor.

Mistakes to avoid

Forgetting to flatten the cookies before baking, because this dough without baking powder doesn't spread in the oven.
Trying to handle the cookies as soon as they come out of the oven, while they are still crumbly and need to cool slightly to hold together.
Leaving large pieces of unblended dates, which would keep the dough from binding properly.

Frequently asked questions

Can I replace the flaxseed with something else?

Yes, you can use ground chia seeds or a tablespoon of unsweetened applesauce. The ground flaxseed provides binding here and a tender texture by absorbing the moisture of the puree.

Why do my cookies stay soft after baking?

These cookies, made without white flour or refined sugar, keep a tender, soft center. For more crispness, extend the baking by three minutes at 175°C and let them cool completely on a wire rack.

Which type of oats works best?

Small rolled oats give the best hold overall. If you only have large traditional flakes, give them a few quick pulses in the blender to reduce their size slightly before mixing.

Can the coconut oil be substituted?

You can replace the coconut oil with the same amount of white almond butter, melted unsalted butter or neutral canola oil. The nut butter will add an extra, very pleasant flavor.