Date Me Oat Cookie

There’s something about a good oatmeal cookie that just feels right—especially when it’s soft, a little chewy, and made with ingredients that don’t make you feel like you need a nap right after. These Date Me Oat Cookies are my new go-to when I want something sweet without going overboard. No white sugar, no gluten, and just enough nostalgia to remind you of after-school snacks—but grown up a little.

They’re made with quinoa flour, sweetened with a blend of brown and coconut sugar, and packed with oats and chopped dates (or whatever mix-ins you’re into). Whether you enjoy them with coffee or eat two straight out of the oven, we don't judge over here. 

Let’s bake.

Date Me Oat Cookies

Soft, gluten-free, and sweetened with a little nostalgia (and some brown sugar).

Ingredients:

• 1/2 cup vegan butter (1 stick – I use Earth Balance)

• 1/2 cup brown sugar

• 1/2 cup coconut sugar

• 1/2 cup unsweetened vegan milk (or 1/3 cup if you want it a bit less moist—see notes below)

• 2 tsp vanilla extract (because... why not)

• 1½ cups quinoa flour (or your preferred gluten-free flour blend)

• 1 tsp baking soda

• 1/2 tsp sea salt (optional)

• 1 tsp ground cinnamon

• 1½ cups organic rolled oats

• 3–4 large Medjool dates, chopped (feel free to sub in raisins or plant-based chocolate chips)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the vegan butter, brown sugar, and coconut sugar until smooth and fluffy.

3. Add in the vegan milk (start with 1/3 cup and add more if needed for texture) and vanilla. Mix until combined.

4. In a separate bowl, whisk together the quinoa flour, baking soda, salt (if using), cinnamon, and oats.

5. Slowly add the dry mixture into the wet ingredients. Stir until well incorporated—don’t overmix.

6. Fold in the chopped dates (or whatever mix-in you’re feeling). Traditional raisins work perfectly. 

7. Scoop dough (about 1½ tbsp per cookie) onto your baking sheet. Flatten slightly.

8. Bake for 10 minutes, until edges are golden and centers are set.

9. Let cool for a few minutes on the pan, then transfer to a wire rack.

Tips:

• For softer cookies: use the full 1/2 cup milk.

• For a chewier bite: go with 1/3 cup milk.

• Want texture? Add 1/4 cup chopped walnuts or sunflower seeds.

• These freeze well—just cool completely first.