Oatmeal & Date Cookies- anti-cancer recipes- cook for your life

Oatmeal & Date Cookies

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 20 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Chef Naxielly Dominguez created these dairy-free, easy-to-make cookies for a cooking class with Latina breast cancer survivors. From start to finish, this sweet treat can be prepared in 30 minutes.


Ingredients

  • ½ cup whole-wheat pastry flour
  • 1¼ cup quick-cooking oats
  • ½ cup unsweetened shredded coconut
  • ¾ tablespoons baking soda
  • ½ cup chopped walnuts
  • ½ cup melted coconut oil (see Chef Tips)
  • ¾ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup dates, chopped

Nutrition Facts

Calories

168 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g

Carbohydrates

19 g

Sugar

9 g

Fiber

2 g

Protein

3 g

Sodium

148 mg

Directions

  1. Preheat the oven to 350 degrees.  Line 2 large sheet pans with parchment paper. Set aside.
  2. In a large bowl, stir together the flour, oats, shredded coconut, baking soda, and chopped walnuts. Make a well in the center. Set aside.
  3. In a separate mixing bowl, beat together the coconut oil, sugar, egg, vanilla, and salt using a hand whisk. Once it is well blended, pour into the well in the flour mixture and mix well with a spatula. Fold in the chopped dates.
  4. Using 1 tablespoon of dough for each cookie, spoon the dough 2 inches apart onto the prepared sheet pans. Bake in the center of the oven for 10-12 minutes or until they are lightly browned.

Chef Tips

Coconut oil is solid at room temperature. Stand the jar in a bowl of hot water to melt enough for the recipe.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


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