About the Recipe
Sometimes the simplest recipes are the most comforting.
These soft and chewy cinnamon oat cookies are naturally sweetened with dates and made with wholesome plant-based ingredients — no added oil or refined sugar needed.
Ingredients
Dry Ingredients
1 cup rolled oats
1 cup oat flour
½ teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
¼ teaspoon sea salt (optional)
Wet Ingredients
¾ cup date paste (see below)
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
2 tablespoons water
Date Paste
1 cup pitted dates, chopped
1 cup water
Soak the dates in the water for 10 minutes. Transfer the dates and soaking water to a high-speed blender and blend until smooth and creamy.
Extra date paste can be refrigerated for up to 1 week or frozen for future baking.
Preparation
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the ground flaxseed and water in a small bowl and let sit for 5 minutes.
In a large bowl, combine the date paste, applesauce, vanilla extract, and flax mixture if using. Stir until smooth.
In a separate bowl, whisk together the rolled oats, oat flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until a thick, slightly sticky dough forms.
Scoop about 2 tablespoons of dough per cookie and gently flatten into thick discs, as the cookies will spread only slightly during baking. Place on the prepared baking sheet.
Bake for 10–12 minutes, until the cookies are set but still soft in the center.
Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. For the chewiest texture, allow the cookies to cool completely before serving.
Optional Add-Ins
Raisins
Chopped dates
Unsweetened shredded coconut
Orange zest
Notes
For softer cookies, bake closer to 10 minutes.
For a slightly firmer texture and more structure, replace ¼ cup oat flour with sorghum flour or whole wheat pastry flour.
These cookies are lightly sweet. For a sweeter cookie, add a few extra chopped dates or raisins.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These cookies also freeze well for up to 3 months.
No animals were harmed during the creation of this recipe!
