Roll this date nut cookie dough in oat bran flakes to create the best crispy Oat Bran Cookies. You will love this healthy version of cornflake cookies!
If you enjoy baking, you probably already know that dates are a great ingredient to work with.
Whether you are making Almond Date Biscotti, Date Bran Muffins or even Date Squares, this wonderful fruit provides a soft, chewy texture and natural sweetness to almost all baked goods.
Traditionally, dates are always paired with walnuts.
Since I love to keep traditions alive, I combined these two ingredients with some other favorites of mine to create this crispy and crunchy cookie.
You won’t believe how easy they are to make!
A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.
- Dry Ingredients. All-purpose flour, oat bran, whole wheat flour, baking powder, and baking soda.
- Eggs. Room temperature.
- Brown Sugar. Can also use granulated sugar.
- Liquid Ingredients. Milk, vegetable oil and vanilla extract.
- Walnuts. Chopped.
- Dates. If possible, use Medjool dates.
- Oat Bran Flake Cereal. Great to roll our cookie dough in.
- Pumpkin Spice. Optional.
Heat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together 1¾ cups of all-purpose flour, ½ cup whole wheat flour, ½ cup of oat bran, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda and 1 teaspoon of pumpkin pie spice (optional). Set aside.
In the bowl of a stand mixer, whisk 3 eggs (room temperature) for about five minutes until thick.
While the eggs are being whisked, chop the walnuts and the dates. You need 2 cups of each. To prevent the dates from sticking together, toss the chopped dates with 1 tablespoon of the dry ingredients.
Slowly add ¾ cup of brown sugar to the thickened eggs. Whisk together for 2-3 minutes. Add 3 tablespoons of milk, 1½ teaspoons of vanilla extract and 1 cup of vegetable oil.
Switch to the flat blade attachment. At low speed, add the dry ingredients. Mix until combined. Add the chopped walnuts and chopped dates.
Dip a scoop of dough onto lightly crushed oat flake cereal using a medium-sized cookie scoop. You will need about 3-4 cups of flakes to roll about 4 dozen cookies.
Place on the parchment-lined cookie sheet about 2 inches apart and bake in a preheated oven for 18-20 minutes.
Place cookies on a rack to cool off completely.
Store cookies at room temperature in an airtight container for up to 5 days. Alternatively, it can be frozen for up to 3 months.
- If oat bran cereal is unavailable, replace it with ¼ cup of quick-cooking oats.
Can I make this a nut-free cookie?
Yes. Simply replace the walnuts with pepitas or other seeds.
Best date recipes we love
During my youth, whenever my mom’s best friend visited us, she always brought “CornFlake” cookies.
I forgot about this cornflake cookie recipe until I tasted them again at my daughter-in-law’s. The recipe belongs to one of her friends, who graciously shared it with me.
Here are some of the modifications I made: I decreased the total amount of sugar and used brown sugar instead of granulated sugar; I replaced some of the all-purpose flour with oat bran and whole wheat flour; I replaced the Corn Flakes with Multigrain Oat Bran Flakes and finally, because it’s fall, I added a little bit of pumpkin spice.
Crispy, crunchy cookies that are great with a glass of milk!
These Air Fryer Italian Cookies will also provide a crispy and crunchy texture.
Try both of these cookies!
I think you will agree that these simple cookies are great!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this easy cookie recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Oat Bran Cookies
- 1¾ cups all purpose flour 250 grams
- ½ cup whole wheat flour 78 grams
- ½ cup oat bran cereal 50 grams
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon pumpkin pie spice optional
- 3 eggs room temperature
- ¾ cup brown sugar
- 1 cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups dates chopped
- 2 cups walnuts chopped
- 3-4 cups oat bran flakes
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl whisk together all purpose flour, whole wheat flour, oat bran, baking powder, baking soda and Pumpkin Pie Spice (optional). Set aside.
- In the bowl of a stand mixer, whisk the eggs (room temperature) for about five minutes until thick.
- While the eggs are being whisked, chop the walnuts and the dates. To prevent the dates from sticking together, toss with 1 tablespoon of the dry ingredients.
- Slowly add the brown sugar to the thickened eggs. Whisk together for 2-3 minutes.
- Add the vegetable oil, milk, vanilla extract and whisk together for 1 minute.
- Switch to the flat blade attachment.
- On low speed, add the dry ingredients. Mix until combined.
- Add the chopped walnuts and chopped dates.
- Using a medium sized cookie scoop, drop a scoop of dough onto lightly crushed oat bran flakes. Roll and gently press some flakes into the cookies dough.
- Place on the parchment lined cookie sheet about 2 inches apart and bake in a preheated oven for 18-20 minutes..
- Remove cookies from oven and place on rack to cool off completely.
- Store cookies at room temperature in an airtight container for up to 5 days. Alternatively, can be frozen for up to 3 months.
- If oat bran cereal is not available, replace it with ¼ cup of quick-cooking oats.
Made these cookies today at my husband’s request for an oat bran cookie. He really likes them. I do have a question about oat bran flakes for the outside crispy coating. I used old fashioned rolled oats which I don’t believe is what is intended. The outside was not crispy. Should I be using an oat bran flake cereal? Thank you.
How wonderful Melissa. Yes, use an oat bran cereal. I have updated the recipe to clarify this, thank you for your suggestion.
Hello Maria. I’ve not yet made these cookies but have printed the recipe off and can’t wait to give them a try. Meanwhile – I don’t know if you’ve noticed but you have left off the dates and walnuts from the ingredients list in the printable recipe at the bottom of the page. They are there as item 9 in the instructions – but not showing amounts on the ingredients list. Could you say how much of each you use in this recipe – thanks – that would be great to hear from you.
Thanks so much for letting me know Michael. I apologize for the omission. The recipe has been corrected. You need 2 cups of each, walnuts and dates, and then chopped into bite sized pieces. Thanks again for taking the time to write to me. Sorry for any inconvenience.
Can I swap the whole wheat flour amount with the white flour amount, since, I cannot find any all purpose flour due to the pandemic?
Thanks for your interest Michelle. Yes, I think that would work just fine.
One of my favorite childhood cookies! Can’t wait to try them!
My pleasure Val. Hope you like the changes I made. Thanks for stopping by, appreciate it.