Dates oats cookies. I love oatmeal cookies and these have it all. Chewy, soft, crispy all at the same time. Trying to reduce more of the sugar w/o losing all the qualities of the cookie.
The dates add lots of sweetness.
German Oatmeal Date Cookies German Oatmeal Date Cookies.
Stir in the oatmeal and dates.
You can have Dates oats cookies using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Dates oats cookies
- You need 200 grams of seedless dates.
- It's 1 cup of rolled oats.
- It's 1/2 cup of chop almonds.
- You need 1/2 cup of desiccated coconut.
- It's 1/4 cup of chocolate chips.
- Prepare 2 tbsp of smooth peanut.
- It's 2 tbsp of honey.
- It's 1/2 cup of cornflakes(museli).
Drop by teaspoons onto a cookie sheet sprayed with cooking spray. Immediately remove from pans onto a rack to cool. Oatmeal Date Cookies that are chewy and soft in the center but crispy on the edges! These really are the perfect oatmeal cookie filled with chewy dates and crunchy pecans.
Dates oats cookies instructions
- Roughly chop the seedless dates. In a mixer/food processor, grind to a paste. Either in a microwave safe bowl or in a pan on stove top,(I do in a stove)toast the oats for 6-8 minutes on medium flame, until aromatic and lightly golden..
- Either in a microwave safe bowl or in a pan on stove top, toast the almonds until crisp and aromatic. Add butter, honey and date paste to this mix and combine with a spatula. Add all dry ingredients to this and mix well to combine..
- Line a 6” square tray with parchment paper. Tip the contents of the bowl into the lined tray. Smoothen with finger tips first to get an even slab. You can then firmly press down the mix with the bottom of a glass or cup..
- Refrigerate for 30 minutes or place in freezer for 15 minutes. Remove and cut into 12 pieces Keep refrigerated separated by parchment paper..
- Yummy se dates bar ready.
You will love adding these to your holiday baking list! (Many thanks to Sunsweet for sponsoring this post! Fill with Date Filling, to form a sandwich. For date filling: combine dates, sugar and water in saucepan. Simmer, stirring often, until mushy and thickened. Add more water if too dry, or simmer longer if too runny.
