Easy Wheat Flour & Oat Cookies Recipe – Dates & Chocolate Chips

Last Updated on 2 months by Neha Deshmukh

Easy Wheat Flour & Oat Cookies Recipe – Dates & Chocolate Chips

Hey everyone! If you’re anything like me, you’re always on the lookout for a cookie recipe that feels a little bit…better. Something that satisfies that sweet craving but doesn’t leave you feeling too guilty. Well, look no further! These wheat flour and oat cookies, studded with dates and chocolate chips, are exactly that. I first made these when I was trying to sneak a little more whole grain into my kids’ snacks, and they’ve been a hit ever since. They’re wonderfully chewy, subtly sweet, and just plain comforting.

Why You’ll Love This Recipe

These aren’t your average cookies. They’re a delightful blend of textures and flavors, thanks to the wholesome goodness of wheat flour and oats. Plus, the dates add a lovely natural sweetness and chewiness that’s just irresistible. They’re super easy to make, even if you’re not a seasoned baker, and they’re perfect for a quick afternoon treat or a little something to pack in lunchboxes.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1 1/4 cups + 2 tbsp Wheat flour (atta)
• 1.5 cups Oats
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 cup Soft light brown sugar
• 1/4 cup Raisins
• 3/4 cup Dates (chopped)
• 1-2 tbsp Chocolate Chips
• 3/4 cup Vegetable Oil
• 1 Egg
• 5 tbsp Milk

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Wheat Flour (Atta) – A Healthy Base

I prefer using whole wheat flour (atta) for these cookies because it adds a lovely nutty flavor and a boost of fiber. You can use all-purpose flour if that’s what you have, but the texture will be slightly different. Around 150g – 180g of atta works perfectly.

Oats – Texture and Nutritional Boost

Rolled oats work best here – they give the cookies a nice chewy texture. Quick oats will work in a pinch, but the cookies might be a little softer. About 150g of oats is ideal.

Dates – Natural Sweetness & Regional Variations

I love using Medjool dates because they’re so soft and sweet. If your dates are a bit dry, soak them in warm water for 10 minutes before chopping. In some parts of India, people also add a little bit of grated coconut along with the dates – feel free to experiment!

Chocolate Chips – Options & Quality

Semi-sweet or milk chocolate chips both work beautifully. I sometimes use dark chocolate chips for a richer flavor. Don’t skimp on quality here – good chocolate makes a big difference!

Vegetable Oil – Choosing the Right Kind

Any neutral-flavored vegetable oil will do – sunflower, canola, or even melted coconut oil (cooled slightly) are all good options. Avoid using olive oil, as the flavor can be overpowering.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (375°F) and lightly grease a baking sheet. This prevents sticking and ensures even baking.
2. In a large bowl, combine the wheat flour, oats, baking powder, baking soda, brown sugar, raisins, chopped dates, and chocolate chips. Give it a good mix so everything is evenly distributed.
3. In a separate bowl, whisk together the egg, vegetable oil, and milk until well combined.
4. Now, create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix everything together until a soft dough forms. Don’t overmix!
5. Scoop portions of dough (about a tablespoon each) onto the prepared baking sheet, leaving a little space between each cookie. Flatten each one slightly with a fork – this helps them bake evenly.
6. Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them, as ovens can vary.
7. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft and chewy.
• For extra flavor, try toasting the oats lightly in a dry pan before adding them to the dough.
• If your dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

Variations

Vegan Adaptation

To make these cookies vegan, simply replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).

Gluten-Free Adaptation (Using Gluten-Free Flour Blend)

If you need a gluten-free option, use a good quality gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.

Spice Level – Adding a Hint of Warmth (Cardamom, Cinnamon)

My friend Priya loves adding a 1/2 teaspoon of cardamom powder to the dough for a lovely aromatic flavor. A pinch of cinnamon is also delicious!

Festival Adaptations (Diwali, Christmas)

During Diwali, I sometimes add a sprinkle of edible silver leaf (vark) to the cookies for a festive touch. For Christmas, I like to use red and green chocolate chips!

Serving Suggestions

These cookies are perfect with a glass of milk, a cup of chai, or even just on their own. They’re also great for packing in lunchboxes or taking on picnics.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to a week. They tend to stay soft and chewy for several days.

FAQs

What type of wheat flour (atta) is best for these cookies?

Whole wheat flour (atta) is ideal for flavor and nutrition, but all-purpose flour will also work.

Can I use a different type of sugar instead of brown sugar?

You can use granulated sugar, but the cookies won’t have the same depth of flavor or chewy texture.

Can I make these cookies ahead of time?

Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days.

What’s the best way to store these cookies to keep them fresh?

An airtight container at room temperature is best.

Can I freeze the cookie dough?

Absolutely! Scoop the dough onto a baking sheet and freeze for about 30 minutes, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Enjoy baking (and eating!) these delightful cookies. Let me know how they turn out in the comments below!