Oatmeal Date and Pecan Cookies
Soft, chewy, and naturally sweet, these Oatmeal Date and Pecan Cookies combine fiber-rich oats, crunchy pecans, and naturally sweet dates. Perfect for a plant-based snack, they are easy to make, high in protein, and ideal for everyday indulgence or meal prep. A healthy cookie that satisfies your sweet cravings guilt-free.
Equipment
- 1 Large Baking Tray
- Baking paper/parchment
- 1 Small Saucepan
- 1 heatproof bowl
- 1 Food Processor
- 2 Mixing Bowls
- whisk
- Small ice-cream scoop or spoon
- Spatula
Ingredients
Dry Ingredients
- 2 cups rolled oats
- ½ cup pecans
- 1 cup spelt flour 150 g
- ½ cup desiccated coconut
- 1 teaspoon baking soda
- ¾ cup raw sugar
- ¾ cup Medjool dates pitted and chopped
Wet Ingredients
- 3 tablespoons almond or soy milk
- ½ cup coconut oil melted
- 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water, set 3 minutes
- 1 teaspoon vanilla extract
Topping
- ½ cup vegan chocolate
Instructions
- Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 170°C (340°F). Line a large baking tray with parchment paper to prevent the cookies from sticking. This also ensures even cooking and easy cleanup later. Once lined, spread the rolled oats evenly across the tray. This pre-toasting step will enhance their nutty flavor and aroma.
- Toast the Oats: Place the baking tray with the oats in the oven for 15–20 minutes. Check occasionally to ensure they turn lightly golden and emit a warm, nutty fragrance. Be careful not to burn them, as this will affect the flavor. Once toasted, remove from the oven and allow them to cool completely.
- Toast the Pecans: While the oats are cooling, add the pecans to a small dry pan over medium-low heat. Stir them occasionally for 3–5 minutes until you can smell their natural toasted aroma. Toasting brings out the richness and crunch in the nuts, adding depth to your cookies. Remove them from heat and let them cool slightly.
- Process Half the Oats and Pecans: Once cooled, place half of the toasted oats and all of the pecans into a food processor. Pulse until they are coarsely ground — you want a mix of fine crumbs and slightly larger pieces. This texture ensures the cookies are chewy yet have satisfying crunch.
- Combine Dry Ingredients: In a large mixing bowl, combine the remaining whole oats with the coarsely ground oat-pecan mixture. Add spelt flour, desiccated coconut, baking soda, and sugar. Whisk the mixture thoroughly to ensure all dry ingredients are evenly distributed. This step guarantees consistent flavor and texture in every cookie.
- Prepare Wet Ingredients: In a separate bowl, whisk together the flax egg, almond (or soy) milk, and vanilla extract until fully combined. Slowly drizzle in the melted coconut oil while continuing to whisk. The resulting mixture should be smooth and uniform, with no clumps, ensuring proper incorporation with the dry ingredients.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Gently fold them together using a spatula until just combined — avoid overmixing, which can make the cookies tough. Finally, fold in the chopped dates, ensuring they are evenly distributed throughout the dough for bursts of natural sweetness in every bite.
- Portion the Cookie Dough: Using a small ice-cream scoop or tablespoon, scoop out uniform balls of cookie dough. Place them on the prepared baking tray, leaving about 1.5 inches (4 cm) between each ball to allow for spreading during baking. Using your palm or a spatula, gently flatten each ball into a round shape approximately ½ inch thick.
- Bake the Cookies: Bake in the preheated oven for 12–15 minutes or until the edges turn lightly golden. The centers may look slightly soft, which is perfect for a chewy texture. Once baked, remove the tray from the oven and allow the cookies to cool on the tray for 5 minutes to firm up slightly before transferring.
- Prepare Chocolate Topping (Optional): If adding chocolate, set up a double boiler. Fill a small saucepan ¼ full with water and bring it to a gentle simmer. Place a heatproof bowl on top of the saucepan, ensuring it doesn’t touch the water. Add the vegan chocolate to the bowl and stir slowly until fully melted and smooth.
- Add Chocolate to Cookies: Once the cookies are completely cooled, use a spoon to drizzle or swirl the melted chocolate onto the base of each cookie. Place them chocolate side up on parchment paper and allow the chocolate to set at room temperature. For faster results, refrigerate for 10–15 minutes until firm.
- Store and Enjoy: Once fully cooled and chocolate set, transfer the cookies to an airtight container. They can be stored at room temperature for up to 5 days, maintaining their chewy texture and rich flavor. These cookies are perfect for a quick snack, lunchbox treat, or a cozy tea-time indulgence.
Notes
- Toasting the oats and pecans enhances flavor and adds a natural nuttiness.
- A small ice-cream scoop ensures uniform cookie size and even baking.
- Pressing the dough lightly before baking ensures a chewy center with crisp edges.
- Using a flax egg makes this recipe fully vegan while adding subtle binding power.
- Wait for cookies to cool completely before adding chocolate to prevent melting or spreading.
- Spelt flour can be substituted with whole wheat flour for a slightly denser texture.
- Gently folding the wet and dry ingredients prevents overmixing and keeps cookies tender.
- Store in an airtight container to maintain freshness and chewiness for several days.
