These oatmeal date walnut cookies are my favorite oatmeal cookies EVER! I normally love chocolate chip oatmeal cookies, but these are amazing and I think I like them even more. It’s nutty, perfectly sweet, caramelly from the dates, and so delicious! You won’t even miss the chocolate! They are so wholesome, vegan, gluten-free, and refined sugar free.

I love how dates have a caramel flavor, especially when it’s baked. My favorite dates are medjool dates, but you can use whatever dates you like. The caramelly, soft dates plus the crunch from the nutty walnuts is heavenly.

These cookies are not only so delicious, but nourishing as well! They are made with oats, dates, walnuts, and flaxseeds, which packs in healthy fats, fiber, and protein! You can have them for dessert, breakfast, or as a snack. They are naturally sweetened, dangerously addicting, and such a crowd pleaser.

If you make these oatmeal date walnut cookies, tag @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:10

Total Time:20

Ingredients

1 1/2 cups rolled oats
1 cup oat flour
1/4 cup coconut sugar (or brown sugar)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup melted coconut oil
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/4 cup pure maple syrup
1 tsp vanilla extract
6 medjool dates, pitted and chopped (about 1/2 cup)
1/3 cup chopped walnuts

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, make flax egg by combining the ground flaxseed with water. Stir to combine and set aside for 5 minutes to thicken.
In a large bowl, combine oats, oat flour, coconut sugar, baking soda, salt, and cinnamon. Whisk until well combined.
In a medium bowl, combine the flax egg, melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined
Add the wet to the dry and stir with a spatula until combined. Fold in the chopped dates and walnuts.
Scoop 1.5-2 tablespoons of cookie dough onto the baking sheet. Bake for 10-14 minutes depending on the size of your cookies. Let it cool on the baking pan for 15 minutes. Sprinkle flaky salt on top if desired. Then transfer cookies to a cooling rack to cool completely. Enjoy!