Medjool Date Cookies

These Medjool date oatmeal cookies are chewy, naturally sweetened, and genuinely satisfying. Chopped dates replace most of the refined sugar, while blackstrap molasses adds a deep warmth that pairs perfectly with pecans and rolled oats. They are freezer-friendly, hold up well for days, and easy enough for a weeknight bake.

Packed with nutritious ingredients •
Naturally sweetened •
Freezer friendly

Prep Time: 20 minutes
Chill Time: 30 minutes (if dough is soft)
Cook Time: 12–15 minutes
Total Time: About 1 hour
Yield: 24–26 cookies

Ingredients

• 1 cup butter, room temperature
• ½ cup brown sugar or coconut sugar
• 2 eggs, room temperature
• 1 tablespoon molasses (fancy or light)
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats (not instant)
• 1½ cups Medjool dates, pitted and chopped
• 1 cup pecans, roughly chopped (or walnuts)

Instructions

1. Mix the wet ingredients.
   Cream together butter and sugar until combined. Add eggs one at a time, beating well after each. Mix in the molasses and vanilla.
2. Combine wet and dry.
   Whisk together flour, baking soda, salt, and oats. Stir into the wet ingredients until just combined. Fold in the dates and pecans. Do not overmix.
3. Chill the dough.
   If the dough feels soft, refrigerate for 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
4. Shape and bake.
   Roll 3-tablespoon portions into balls and place on the prepared sheets. Bake 12–15 minutes until lightly golden at the edges but still soft in the center.
5. Cool and store.
   Cool on the sheet for 5 minutes before transferring to a wire rack. Store in an airtight container for up to 5 days, or freeze for up to 3 months.

Substitutions & Variations

Nuts: Almonds, walnuts, pistachios, or macadamia nuts all work in place of pecans.

Dates: Deglet Noor or Barhi dates also work well in this recipe.

Peanut butter cookies: Replace half the butter with creamy peanut butter for a nuttier flavor.

Lactation cookies: Add 2 tablespoons of Brewer’s yeast to boost nutrition.