- Prep-time: / Ready In:
- Makes 14 to 16 cookies
- Serving size: 1 cookie
- Print/save recipe
The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without drying out.
This recipe and other kid-friendly ideas are also available in our convenient iPhone app and newly released Android app.
Ingredients
- 10 dates, pitted
- 1 cup unsweetened applesauce
- 1½ teaspoons apple cider vinegar
- 1 cup rolled oats
- 1 cup oat flour
- ½ cup quick-cooking oats
- ¾ cup roughly chopped walnuts
- 2 tablespoons grated lemon zest (from about 2 lemons)
- 2 teaspoons natural cocoa powder
- 1 teaspoon vanilla powder
- ½ teaspoon baking soda
- Pinch of sea salt
Instructions
- Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
- Place the dates in a medium bowl and cover with hot water. Set aside to soak for 20 minutes. Drain any excess water from the bowl and transfer the dates to a blender or food processor. Add the applesauce and vinegar and blend into a paste. Set aside.
- In a large bowl, stir together the rolled oats, oat flour, quick-cooking oats, walnuts, lemon zest, cocoa powder, vanilla powder, baking soda, and salt. Add the date and applesauce paste and use a wooden spoon to mix lightly but well. The mixture should be on the dry side.
- Scoop a golf-ball-size portion of dough with your hands. Gently roll it into a ball and then pat it flat; be very gentle and do not compact it. Place the round on the prepared baking sheet and repeat with the remaining dough.
- Bake until the tops of the cookies appear crispy and browned, 35 to 45 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature for 4 to 5 days (if they last that long without being gobbled up!).
Nutritional Information:
Per serving (1 cookie): 129 calories, 18 g carbohydrates, 3.4 g protein, 5.5 g total fat, 0.6 g saturated fat, 0 g cholesterol, 57 mg sodium, 2.5 g fiber, 5.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 4 votes)I'm not sure why there is any enthusiasm for this particular cookie recipe. The is the second most boring cookie I've ever made.
Could I use cacao powder instead of cocoa?
These are a perfect little treat! I use my small scoop and just press them down/shape them a bit. Store them in the freezer and take out a couple at a time for dessert - they are moist, chewy and delicious!
Absolutely amazing!