Zesty Oatmeal & Date Cookies
Soft baked cookies made with oats, dates, nuts, and lemon zest for a lightly sweet and citrusy flavor.
Prep Time: 10 minutes
Bake Time: 15–20 minutes
Yield: 6–8 cookies
🧾 Ingredients
• 1 cup (90 g) rolled oats or quick oats
• ¼ cup (35 g) dates, finely chopped
• ¼ cup (30 g) walnuts, chopped
• 50 g dried cranberries
• 1 large egg
• 2 tablespoons (30 g) butter, melted
• Zest of 1 lemon
Optional flavor additions:
• Pinch of ground cinnamon
• ½ teaspoon vanilla extract
👩🍳 Instructions
1. Preheat the Oven
Preheat oven to 180°C (350°F).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Combine Dry Ingredients
In a medium mixing bowl, add:
• Oats
• Chopped dates
• Chopped walnuts
• Dried cranberries
Stir until evenly mixed.
3. Add Lemon Zest
Using a fine grater, zest the lemon directly into the bowl.
Mix gently so the zest is distributed throughout the oat mixture.
4. Add Wet Ingredients
Pour the melted butter into the bowl.
Add the egg and any optional flavorings (cinnamon or vanilla).
Stir until:
• All oats are moistened
• The mixture is sticky and holds together
If the mixture seems loose, let it rest for 5 minutes so the oats absorb moisture.
5. Shape the Cookies
Scoop about 2 tablespoons of mixture per cookie.
Press and shape into thick, round discs with your hands.
Place on the baking sheet, leaving space between each cookie.
These cookies will not spread much while baking.
6. Bake
Bake for 15–20 minutes, until:
• Edges are lightly golden
• Centers feel firm when touched
7. Cool
Let cookies cool on the baking sheet for 10 minutes before transferring to a rack or plate.
This helps them firm up and hold their shape.
⭐ Helpful Tips
✔ Chop dates finely so they distribute evenly
✔ Let the dough rest if it feels wet
✔ Press cookies firmly so they do not crumble
✔ For softer cookies, bake closer to 15 minutes
✔ For firmer cookies, bake closer to 20 minutes
🧊 Storage
• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Can be frozen for up to 1 month