Oatmeal Raisin Cookies (Date-Sweetened)

Chewy, spiced and old-fashioned, sweetened with a date paste and plump raisins. Everything you love about the classic, none of the refined sugar.

Why you'll love this recipe

• Not one spoon of refined sugar
• Sweetened with whole dates
• Makes enough for 16
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 1 cup (160 g) Medjool dates, pitted
• 1/4 cup (60 ml) hot water
• 1 large egg
• 1/3 cup (80 ml) melted butter
• 1 tsp vanilla
• 1 cup (120 g) whole-wheat pastry flour
• 1 1/2 cups (150 g) rolled oats
• 1 tsp cinnamon, 1/2 tsp baking soda, pinch salt
• 3/4 cup raisins

How to make it

Preheat oven to 350°F (175°C). Line a tray.

Blend dates with hot water to a smooth paste.

Mix date paste with egg, melted butter and vanilla.

Stir in flour, oats, cinnamon, baking soda and salt, then raisins.

Scoop 16 mounds; flatten slightly. Bake 12–15 minutes until golden at the edges. Cool on the tray.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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Ginger Molasses-Style Honey Cookies