Oat, Date & Fig Cookies

Snacks & Treats
35 mins 
Serves 25 
Dairy free 
I often feel like something crunchy and a little sweet to have with a cup of tea in the afternoon, but I want it to be healthy and tasty. Most commercial cookies unfortunately use the wrong types of fat, refined grains and sugar, and often artificial additives to boot.

I am no baker, but I promise you these cookies are super easy. Made with the goodness of extra virgin olive oil, with wholegrains, fruit, nuts and seeds, they hit the mark. Also perfect for the kids – my teenagers rank them as “pretty good” and that is big praise believe me!

For those following Get Lean:

Blocks per cookie: 1/2 CARB, 1/2 FAT
PER SERVE: Energy 550kJ; Protein 3g; Total Fat 7g (saturated fat 1g, polyunsaturated fat 1g, monounsaturated fat 5g); Carbohydrate 14g; Fibre 2g


3 dates, diced
3 figs, diced
2 large eggs, whisked with a fork
2 cups rolled oats
1 ½ cups wholemeal spelt flour
1/3 cup good quality honey
¼ cup hazelnuts, roughly blitzed in blender
2 tbs sesame seeds
½ cup extra virgin olive oil
1 tsp bicarbonate of soda


Step 1

Preheat the oven to 160 degrees C. Line a couple of baking trays with baking paper.

Step 2

In a large bowl combine all the dry ingredients, tossing the dried fruit in the flour to ensure no pieces are sticking together.

Step 3

Add the wet ingredients and mix with a spoon to combine.

Step 4

Using an ice cream scoop and wet hands, scoop out a golf ball sized amount of mixture, roll in your hands, slightly flatten into a cookie shape and place on the lined tray. Repeat with the remaining mixture.

Step 5

Place the cookies into the oven and bake for 20 minutes or until golden brown.

Step 6

Remove from the oven and transfer to a wire rack to cool. Once cool store in an airtight container in the pantry.