Before I had children, I swore up and down that I'd never be one of those parents kowtowing to the little picky eaters' preferences at mealtimes. And then I had actual children. I'm no parenting expert, but my personal studies have shown that anytime you can legitimately make a meal out of a cookie and milk, you're golden. As it happens, grown-ups won't turn these down, either. And, bonus! When made with flax "eggs" and gluten-free oats, these wholesome gems are vegan and gluten-free.
Ingredients
Makes 9 3-inch cookies
Step 1
Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
If using a flax "eggs," in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.
Step 3
In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.
Step 4
In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax "egg" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.
Step 5
Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.
Step 6
Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.
Step 7
酷的饼干the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.
If you want to forgo making the date paste, swap in 1/3 cup well-mashed very ripe banana (about 1 medium banana).
Leave a Review
Reviews (16)
Back to TopI would like to give this four forks but the omission of the quinoa in the instructions just cost it a fork as this last batch I forgot to put it in. They still made cookies but only eleven instead of twelve. Guess my ice cream scoop is a little smaller than average. I've tried it with egg, with flax, with banana, with maple syrup, with agave syrup and they always turn out tasty.
kindy73
Abu Dhabi UAE
3/26/2021
These cookies are surprisingly good considering the ingredients which is the best of both worlds. I make the date paste heating up dates in just enough water to cover the pan then puree once softened. Important - don't do what I did and think the recipe includes 3/4 cup dried then cooked equalling significantly more quinoa. 3/4 cup is post cooking. I double the eggs for all my recipes and I prefer the outcome. Enjoy!
SBrownCooking
9/24/2017
used the egg instead of flaxseed and water; mix the quinoa in when it asks to add the wet ingredients towards the end; used pumpkin puree instead of date paste; added pecan nuts pieces (maybe 1/8 c?). My daughter and I loved it! Great for grabbing breakfast for on the school bus.
kalelover24
Washington, DC
2/8/2017
I am trying to make these and why is this recipe not edited properly? Where does the Quinoa go in the recipe? I read it four times, no where does it tell you where to add it! Unless it is considering it a "wet" ingredient...
sophiakh
6/27/2016
Pretty good! I made a double recipe with banana instead of date paste and egg instead of flax seed, using half shredded coconut and half chopped almonds. I made the cookies a little smaller and got 14 per recipe - according to My Fitness Pal, each cookie at that size is about 150 cal (was 230 at 9 per recipe). As previous commenters noted, they seem very wet when going into the oven but everything turned out great. I'm looking forward to trying different versions, like substituting pumpkin purée for the banana, and maybe incorporating some protein powder.
animatron
Calgary, AB
4/24/2016
Amazingly delish. And not terribly difficult as I use a scale to measure when I bake anyways, but the recipe is very poorly written with things forgotten and things that should be labeled much more clearly such as *omit if using.... The water - should be labeled with *Omit if using 1 large egg. I skipped over the flaxseed instructions because I wasn't use it, so to error on the side of caution, I added the water with the wet ingredients. I had to add a bunch of the oatmeal to absorb the water. I would add, mix and let rest for the 10 minutes to see if we were good to go or if it needed more. 3 times I did this. I also added a little extra coconut to help the oatmeal bind it all together. The quinoa isn't listed in the instructions as others have noted. I added it right after I mixed the dry ingredients together and let it sit on top unmixed and then added the wet ingredients and mixed it all together. I am pleasantly surprised at how good these taste. Going into the oven I wasn't too sure how they would turn out as they were still pretty wet. I don't own an ice cream scoop so I did the drop cookie method and tried to pack them together with the spoon and my fingers. Mine took longer to bake; I think that is because of the extra water and because I was eyeballing the size. But a little tin foil over the top helps them cook longer without burning the tops. The Littles in my house are going to freak out when they see these in the morning. :)
jaderak
在明尼苏达州的棍子
3/4/2016
These are great. Funny thing was, I knew from planning out my grocery list, that I needed to make quinoa for this and another recipe. But when it came to actually making these babies, quinoa never came up (in the instructions)! So I made them without, and ended up making quinoa patties with other ingredients. Clearly I was paying attention as much as the author. Anyway, still great, I used walnuts instead of coconut and made my own date puree.
Anonymous
Tacoma, WA
2/21/2016
这些都是不可思议的!昨晚我做了一个批处理。When they were cool, I wrapped each individually in foil and popped them in the freezer. A few minutes in the toaster oven this morning and they were perfect. The recipe looks like they are super labor-intensive, but I think that is due, in part, to the recipe not being written very well. (As evidencced by the fact that adding the quinoa is not mentioned.) I added it with the other wet ingredients. Will definitely make these again and again for a quick, on the run breakfast.
smduecker
Dallas, TX
1/21/2016
my review is below. I forgot the forks!
lisa1965
Aylmer, Qc
10/25/2015
I was overwhelmed by the work in this recipe, but after starting it only took about 20 - 30 minutes from start to the oven. I used my coffee grinder (never used for coffee, only spices) to grind the oatmeal and I added the quinoa when I added the wet ingredients to the dry. I also made them too big and I only got 7 cookies. I will definitely make these again and I have shared the recipe with family and friends.
Anonymous
Aylmer,Qc
10/25/2015
Way too much work....does anyone at Epicurious proof read the recipe. There is no instruction when to add the quinoa.....
cherylscinocca
Toronto, Ontario
9/27/2015
These were tasty (kind of like steel cut oatmeal with all the fixins in cookie form) but a little work-intensive for just 9 cookies. I would say double the recipe and freeze what you can't eat right away. I used a banana instead of date paste, a real egg, and walnuts and dried apricots.
squishface
New York
9/24/2015
I have made this recipe a number of times and it always turns out well. I usually double it, but I made a quadruple batch and it also turned out well. This is a great breakfast alternative, especially for teenagers during the school year. I used the date paste and melted coconut oil. I substituted agave syrup for the maple syrup and couldn't really taste any difference; agave has a lower glycemic index and a much lower cost.
Revmomdmhs
Springfield, MO
6/10/2015
I would like to know the calorie count and serving size.
burtontr
Charlottesville, VA
6/1/2015
These were great! Only change I made was to add a little whole wheat flour since I ran short on oats.
Anonymous
Maine
5/12/2015
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