Date and Ginger Oat Cookies
Delight your taste buds with these irresistible Date and Ginger Oat Cookies—a perfect blend of hearty oats, sweet dates, and zesty crystallized ginger. These chewy, golden-brown cookies are elevated by warm spices like ground ginger and cinnamon, adding a cozy, aromatic touch to every bite. The melted butter ensures a tender texture, while the chopped dates and crystallized ginger create pockets of sweetness with a hint of tang. Quick and easy to prepare in just under 30 minutes, this recipe is ideal for satisfying your sweet cravings or impressing guests at teatime. Serve these wholesome cookies with a cup of coffee or tea, and enjoy a treat that's as comforting as it is delightful. Perfect for cookie jars, weekend baking, or as an energy-packed snack, Date and Ginger Oat Cookies will soon become a household favorite!
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Recipe Information
Ingredients
- 150 g Old-fashioned rolled oats
- 120 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Ground ginger
- 0.5 tsp Ground cinnamon
- 0.5 tsp Salt
- 115 g Unsalted butter, melted
- 100 g Dark brown sugar, packed
- 50 g Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 100 g Pitted dates, finely chopped
- 50 g Crystallized ginger, finely chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, combine rolled oats, all-purpose flour, baking powder, ground ginger, ground cinnamon, and salt. Mix well and set aside.
In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth and well combined.
Add the egg and vanilla extract to the butter-sugar mixture and whisk until the mixture is creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped dates and crystallized ginger to evenly distribute them in the dough.
Use a tablespoon or a small cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
