Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Whisk dry ingredients (oats through salt) in a medium bowl.
Pulse dates, vanilla and 1 Tbsp of warm water in a food processor until it forms a thick paste. Transfer to a small mixing bowl and add almond butter and coconut oil, stirring until well-combined.
Add date mixture to dry ingredients and use a spatula to mix until fully incorporated. You might also want to use your hands for this part as you’ll need to sort-of press everything together. Dough should be dense with no crumbles remaining.
Use a cookie scoop to portion into 12 balls and drop on the lined baking sheet. Press each down slightly with the back of a measuring cup (they won’t spread).
Bake for 12 minutes, or until bottoms are browned and crispy. Remove to a cooling rack.
Be sure to use large, medjool dates instead of the smaller, dryer ones. The moisture is key to making the paste!
If you don’t have the vanilla paste, sub vanilla extract.
Mixing bowls pictured in the ingredients shot. These are a recent purchase and I use them daily! (affiliate link)
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