It was totally me, because I am obsessed with these cookies! They never last more than a day in my house, and I pretty much am always the culprit. For some reason when it comes to these cookies, I don’t really like to share!
A few years ago when I first made these changes to my diet I wasn’t very big on the idea of giving up dessert. I am not talking about the once in a while splurge desserts, I am talking about daily dessert. Everyone should be able to eat dessert everyday, as long it’s the right dessert. I knew I just had to get creative. I needed a cookie that was gluten-free, dairy-free, nut-free, refined sugar-free, tastes delicious, and is full of nutrients…not an easy feat.
There’s this thing with gluten-free desserts; they aren’t always good for you or any less processed then non gluten-free desserts. Gluten-free does not mean healthy. When I bake, I don’t like to use just any gluten-free flour, I like to use flours that actually do your body good, one’s that have nutrients, one’s that your body will benefit from. See where I am going here, you actually need to eat dessert because these cookies are actually good for you. Crazy concept, I know, but one that is definitely easy to get used to.
For these cookies I used gluten-free oat flour and buckwheat flour. Oats are packed full of goodness. Not only will they supply you with tons of energy, they also have a special kind of fiber called beta-glucan that can maintain your blood sugar, lower cholesterol, and help immune cells find and get to sites of infection quicker. Buckwheat, which is a seed related to rhubarb, is full of nutrients. In addition to stabilizing your blood sugar and lowering your cholesterol just like oats, it is a good source of plant-based protein and has lots of vitamins and minerals.
I sweetened these cookies with date sugar and maple syrup. Date sugar is just dried and granulated dates. It’s a great substitute for recipes that call for other types of granulated sugar. I also added crumbled date pieces into the batter that pretty much melt into the cookie when they bake resulting in a great chewy texture. In my opinion, the date crumbles make these cookies. You can find them in Whole Foods, other health food stores, and Bob’s Red Mill brand also carries them. If you can’t find them, you can always use raisins instead for a more traditional oatmeal raisin cookie. You can also add dark chocolate or carob chips if you would like. I prefer them without, but my taste testers prefer them with. I usually make half the batch with, and half without just to make everyone happy. It’s totally up to you, just be sure to find a brand without much added sugar. I know they make dark chocolate or carob chips that are fruit or grain sweetened.
The dough for these cookies is pretty thick. When you mix it together it might seem like there aren’t enough wet ingredients, but trust me, there is. I like to form one big ball with my hands and then break apart about a tablespoon and a half size pieces and form each cookie into a disc before placing it on a cookie sheet lined with parchment paper.
When they are done baking, take a fork and gently press down on each cookie. This helps the cookies bind together better. Let cool completely on the cookie sheet before removing them.
These oatmeal date cookies are crispy on the outside, chewy on the inside, and seriously delicious. Enjoy!! I hope you like them as much as I do!
- 1 ½ cups oat flour, gluten-free if needed*
- ½ cups buckwheat flour
- ¼ cup + 2 tablespoons oats, gluten-free if needed
- ¼ cup date sugar
- ¼ cup + 2 tablespoons crumbled dates
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup dark chocolate or carob chips (optional)
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup + 2 tablespoons maple syrup
- 1 teaspoon vanilla
- *You can make your own oat flour by grinding oats in the food processor, pulsing until you get a flour like consistency. Make sure to measure after you grind the oats.
- Mix all dry ingredients together in a bowl.
- Add in wet ingredients and mix well. It might be helpful to use your hands.
- Take about a tablespoon and a half size pieces and form each cookie into a disc before placing it on a cookie sheet lined with parchment paper.
- Bake for 13-15 minutes.
- When the cookies come out of the oven, use a fork to press down on the cookies to help them bind together.
- Let cool completely before removing them from the pan.