- 1 cup raw walnuts
- 1 1/2 cups rolled oats, gluten free certified, if needed
- 1/4 cup oat flour, gluten free certified, if needed
- 1/2 cup ground flax seeds (or flax meal)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup mini chocolate chips
- 1/2 cup pitted dates (about 15 dates)
- 1/2 cup natural peanut butter (or try homemade peanut butter), or almond butter
- 1/3 cup unsweetened applesauce
- 1/4 cup sugar (I recommend unrefined cane sugar)
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 350F and line a cookie sheet with parchment paper or a baking mat. (Due to the amount of cookies this recipe yields, you will like need to bake these cookies in 2 batches.)
- Using a food processor, pulse the walnuts into a coarse crumb.
- In a mixing bowl combine walnut crumbs, oats, oat flour, flax, baking soda, salt, cinnamon and chocolate chips. Set aside.
- In the food processor combine dates, peanut butter, applesauce, sugar, egg and vanilla. Blend until mixture is smooth and very fluid, 30 second to a minute and scraping the sides of the bowl if needed. Transfer peanut butter mixture to a second large mixing bowl.
- Fold in half of the oatmeal mixture to the peanut butter mixture and when combined fold in the remaining oats. The dough will be slightly sticky, that’s ok! If the dough is too sticky to use, add more oat flour, a tablespoon at a time.
- Roll the dough into golf ball-sized balls, a heaping tablespoon or about 1-inch round each, using slightly damp hands. Flatten the balls into disks and place on prepared baking sheet about 1-inch apart.
- Bake for 8-10 minutes until the bottoms of the cookies are golden brown. Let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat with the second batch of cookies.
- Store in an airtight contain or freezer for later.