I asked on instagram in a story poll whether dates or raisins were the move for oatmeal cookies. 46% said dates, 54% won with raisins. A closer call than I predicted. I have nothing against raisins, don’t get me wrong! But I’m a fan of using medjool dates here since they’re chewier and less acidic than the traditional raisin. If you’re not into dates, luckily raisins taste just as well inside this cookie and I’ve provided the appropriate portion conversion.
One of the most popular recipes I ever published with Spoon was gluten-free vegan oatmeal raisin cookies. Little did I realize back then that vegan butter was made from cringey vegetable oils and that gluten free flour was nutritionally devoid of anything really useful. A few years later and wiser, I present the redone oatmeal date (or raisin) cookie.
Using sprouted oats cuts down on the phytic acid that makes digesting raw oats difficult. Sprouted grains such as oats increases the bioavailability of nutrients like manganese, zinc, and vitamin B5 to name a few. If you can’t find sprouted oats, though, rolled oats will work just as well.
- 3/4 cup sprouted rolled oats
- 1/2 cup almond flour
- 1 tablespoon arrowroot flour
- 1/2 teaspoon baking soda
- 1 egg white
- 1/3 cup coconut sugar
- 3 tablespoons coconut oil softened or melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 4 medjool dates or 1/2 cup raisins
Preheat oven to 350°F and prepare a baking sheet. Whisk together the coconut sugar, coconut oil, and egg white. Add vanilla and stir.
Add oats, almond flour, arrowroot flour, baking soda, and ground cinnamon to the wet mixture. Stir well to incorporate all ingredients.
If using medjool dates, chop into small pieces before folding into the cookie dough. If you’re on team raisin, measure likewise fold into the cookie dough.
Portion 1.5 tablespoons of dough for each cookie (I use this type of cookie scoop), and flatten slightly with wet fingers.
Bake for 13-15 minutes until edges are just beginning to brown.