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.
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 Flakes. Great to roll our cookie dough in.
- Pumpkin Spice. Optional.
How to Make Oat Bran Cookies:
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. 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 flakes. 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, can be frozen for up to 3 months.
- If oat bran is not available, replace 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 would visit us, she would always bring “CornFlake” cookies.
I totally 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 and she 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 you with 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 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 is not available, replace with ¼ cup of quick cooking oats.