Go Back
A large stack of crispy oatmeal date cookies

Crispy Oatmeal Date Cookies

An updated classic, these oatmeal date cookies are a crispy and chewy delight! Using the pan-banging method to create delicious buttery ripples, these cookies will be gobbled up real quick!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Category Cookies
Servings 1 dozen

Ingredients  

  • 1 cup (100g) certified gluten-free oats toasted
  • 1/2 cup + 3 tbsp (108g) gluten-free flour
  • 1/2 tsp (2g) salt
  • 1/2 tsp (2g) baking soda
  • 1 tsp (4g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 7 tbsp (98g) plant-based butter
  • 1/8 cup (21g) brown sugar
  • 6 tbsp (65g) granulated sugar
  • 2 tbsp (30ml) maple syrup
  • 1 medium egg
  • 1 tsp (5ml) vanilla extract
  • 2 cup (450g) dates pitted and chopped into small pea-sized pieces
  • 6 oz semi-sweet chocolate (optional) chopped

Instructions 

  • Preheat the oven to 425°F. Spread the oats in an even layer on a rimmed baking tray and toast for 4-5 minutes or until lightly golden and with a nutty smell.
  • In a small saucepan, brown the butter by melting the butter over low heat until it is a dark caramel colour. Turn-off the heat and let the butter cool until the side of the pot can be touched without burning fingertips.
  • Reduce the oven temperature to 350°F. Line 2 rimmed baking pans with parchment paper.
  • In a medium sized bowl, whisk together flour, oats, salt, baking soda, cinnamon and nutmeg. Set aside.
  • In a large mixing bowl, add the browned butter, granulated and brown sugar. Using either a stand mixer or hand mixer, beat the mixture until all the sugar is dissolved. Add the egg and vanilla extract and beat until fully combined.
  • Add the flour/oat mixture and combine by folding with a spatula until only a few flour streaks remain. Add the chopped dates and fold until the dates are evenly incorporated into the batter. The batter is ready to be baked if when pushed together, holds and has consistency of warm thick toffee candy. *If the batter is too wet, refrigerate the batter for 5-10 minutes before scooping.
  • Using a 2-oz. ice cream scoop, portion cookies and place 6 on each sheet spaced 3 inches apart. Do not flatten; cookies will spread as they bake.
  • Bake cookies for 5 minutes or until the outer edges have pooled and the center is puffed up. Lift the side of the baking pan up about 4 inches and gently let it drop down on the oven rack, so the edge of the cookies set and the center falls back down. After 2 minutes, and the cookies puff up again, repeat the lifting and dropping of the pan. Repeat every 2-3 minutes for a total bake time of 16 -17 minutes or until the edges of the cookies have spread and are golden brown, but the centers are still slightly gooey.
  • Let the baking sheet cool for 5-10 minutes before removing the cookies from the pan onto a wire rack to completely cool.

Notes

  • The longer the batter sits before baking, the more firm the batter will be, and the less likely it will spread a lot. 
  • Let the cookies cool most of the way on the baking tray before removing to the rack or they will break.