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.
Can I make this a nut free cookie? Yes. Simply replace the walnuts with pepitas or other seeds.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.