Cinnamon Oat Date Walnut Cookies! Packed with nutritious ingredients, they not only taste amazing but also provide a hint of healthy indulgence.
Indulge your senses with these delightful Cinnamon Oat Date Walnut Cookies, a scrumptious treat that combines the warm, comforting flavors of cinnamon with the wholesome goodness of oats, sweet dates, and crunchy walnuts. Each bite offers a perfect balance of softness and chewiness, making them irresistible. Whether you’re enjoying them as an afternoon snack or as a delightful companion to your favorite cup of tea or coffee, these cookies are sure to satisfy your sweet cravings.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We absolutely adored these delicious Cinnamon Oat Date Walnut Cookies, and let’s just say, they vanished faster than you can say “cookie monster!” In fact, Dad couldn’t resist their irresistible charm and polished off the entire batch in record time!
If you’re looking for a cookie that combines chewy oats, sweet dates, and crunchy walnuts into one heavenly bite, you’ve got to give this recipe a try.
Tips for Success:
- Flavor Profile: These Cinnamon Oat Date Walnut Cookies are full of cinnamon, oat, date, walnut deliciousness. Chewy and soft, the texture is perfection.
- Rolled Oats: Use whole grain rolled oats, not instant oats.
- Rolled Oats – Finely Chopped: Process the oats in the food processor until they are very finely chopped, almost flour, but you can still see very tiny pieces of oats. This may take 30 to 60 seconds pulsing on and off. Do not use oat flour as a substitution.
- Walnuts (or pecans): Process the nuts in the food processor until they are finely chopped into a ‘meal’ like texture. Do not overprocess or you’ll end up with a walnut (or pecan) butter.
- Optional Extra Walnuts: If you want a little surprise crunch, mix in some small chopped walnut pieces. Do not place these into the food processor or you will end up with more walnut meal than chopped nuts. We simply broke them into small pieces with our fingertips. The 1/3 measurement if after the walnuts have been small chopped.
- Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, perhaps consider starting with less dates as they hold water and could make for a gooier dough than anticipated. If the Medjool dates are on the small side, use 9, if normal size, use 8. You’ll know when the Medjool dates have been chopped enough when they come together as one gooey sticky ball in the food processor.
- Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we good suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor. The good news is that you can taste the batter to gain a great understanding of the flavor palate.
- Baking Sheets: If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 days. Store in a covered container.
These cookies freeze well.
Pantry Products:
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
- Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Gluten Free Rolled Oats (Whole Grain). You can also use Bob’s Red Mill Rolled Oats (Whole Grain). Feel free to use your favorite rolled oats.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt.
Kitchen Equipment:
- Cookie sheet
- Parchment paper (or silicone pads)
- Cookie scoop (optional)
If you try these wholesome cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Cinnamon Oat Date Walnut Cookies
- Prep Time: 10 Minutes
- Cook Time: 12-14 Minutes
- Total Time: 22 Minutes
- Yield: 14-16 Cookies 1x
- Category: Dessert
- Diet: Vegan
Description
Indulge your senses with these delightful Cinnamon Oat Date Walnut Cookies, a scrumptious treat that combines the warm, comforting flavors of cinnamon with the wholesome goodness of oats, sweet dates, and crunchy walnuts.
Ingredients
Dry Ingredients:
- 1 cup rolled oats, processed *
- 1 cup walnuts, processed into meal (3.7 oz.) *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (+/-) *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 8 to 9 Medjool dates, pitted (approx. ¾ cup – lightly packed)
- 1 teaspoon molasses *
- 2 Tablespoons unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla
Optional Ingredients:
- 1/3 cup small chop walnuts (1.1 oz.)
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a baking sheet with parchment paper (or silicone pads), set aside.
- Place the rolled oats into the food processor with the ‘S’ blade, process for 30 seconds until finely chopped (not flour), then place into a large bowl.
- Place the walnuts into the food processor with the ‘S’ blade, process for 20 seconds until finely chopped, then place into the large bowl with the chopped oats.
- Place the Medjool dates into the food processor with the ‘S’ blade, process for 20 to 30 seconds until finely chopped and rolls itself into a large sticky ball in the food processor, then place into the large bowl with the chopped oats and walnuts.
- Place the all the remaining Dry Ingredients into a large bowl whisk to combine.
- Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the dough won’t come together, keep pressing the dough with a stiff spoon.
- If adding the optional walnuts, add and stir to press them into the dough.
- Using a medium-sized cookie scoop (approx. 1 rounded Tablespoon) and scoop up some cookie dough, roll it into a firm, tightly packed dough ball and place onto the cookie sheet. Continue until all the dough has been rolled into balls.
- Place in a 350 F preheated oven for 12 to 14 minutes until the cookies are set.
- Remove from the oven and allow to cool in the pan for 2 minutes, then remove and move them to a cooling rack. Allow to completely cool to room temperature, enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 14 to 16 cookies
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