Medjool Date Cookies

  • Packed with nutritious ingredients
  • Naturally sweetened
  • Freezer friendly

Ingredients

  • 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.

 

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 cookies.

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.

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.

Step 3: Preheat the 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.

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 center. (It takes closer to 12 minutes in my oven.) Enjoy! (This recipe makes about 24-26 cookies.)