Oatmeal Date Chocolate Chip Cookies (Edit recipe)

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Cookies that are soft, chewy, and sweetened with Medjool dates instead of raisins! These are perfect for a snack or a healthy dessert!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 8

Ingredients

1 cup Sprouted Rolled Oats - One Degree Organic
1 cup Heritage White Flour - Sunrise Flour Mill
0.5 tsp Baking Soda
0.5 tsp Grain-Free Baking Powder - Otto's Naturals
0.25 tsp Salt
1 tsp Cinnamon, Ceylon
0.5 cup Avocado Oil
0.333 cup Pure Maple Syrup
1 whole Egg
1 tsp Vanilla Extract
1 cup Medjool Dates, Pitted and chopped
0.5 cup 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk together the oil, maple syrup, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Mix in the chopped dates and chocolate chips
Scoop small portions of dough onto the prepared baking sheet, spacing them out. Gently flatten each cookie with the back of a spoon, as they won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, they will firm up as they cool
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer to a wire rack if desired, to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to a week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	510
Fat:	22 g
Carbohydrates:	71 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	175 mg
Fiber:	7 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.