Oatie-Date Tea Cookies

I’ve admitted it before.  I have a weakness for sweets.  For the past two weeks, however, I’ve given up refined sugars, among other things, in the Whole Living 28 Day Challenge.  I honestly feel, though I know it will be challenging to permanently slash refined sugars from my diet, that I feel better without them.  For the past week I have been gradually adding ingredients back in, watching carefully, noticing the changes I feel as I add.  Now I am ready to add in baked goods, even if they are slightly more virtuous than usual.

Enter Oatie-Date Tea Cookies.  I was wary of this recipe from the get-go.  It’s refined-sugar-free and has no oil, butter, margarine, etc. In a nutshell, it’s wholesome.  While this is exactly what I was looking for, I’ve not great experience with virtuous cookies.  They just don’t turn out.  These however, were a prize in the making.  They received my resident cookie critique’s seal of approval.  And while they’re not as sweet or fluffy as your usual cookie, they go perfectly with a great cup of steaming tea.

Oatie-Date Tea Cookies, adapted from the Bob’s Red Mill Baking Book
2 1/2 cups quick cooking rolled oats
3/4 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup brown rice syrup
2 eggs
1 tsp. vanilla extract
1 cup chopped dried dates
  • Preheat the oven to 350 degrees F. Lightly oil a baking sheet.
  • In a large bowl, whisk together the oats, flour, salt, and baking powder.
  • In another bowl, beat together the eggs and syrup, along with the vanilla.  Stir in the dates.  Add to the dry ingredients and blend well.
  • Drop the batter by teaspoons onto the prepared sheet and bake for about 10 minutes.  Smash cookies down with a spatula approximately two minutes before they are done.

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