Ingredients Jump to Instructions ↓

  1. Ingredients Filling 8 ounces chopped pitted dates, (1 1/2 cups) 1/3 cup packed light brown sugar 2 teaspoons lemon juice 1 teaspoon freshly grated lemon zest 1/3 cup water Dough 1 cups packed light brown sugar 1 large egg 2 large egg whites 1/4 cup canola oil 1/4 cup apple butter 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon baking powder 2 cups rolled oats 1/4 cup pecans or walnuts, chopped and toasted (see Tip)

Instructions Jump to Ingredients ↑

  1. To make filling: Combine dates, brown sugar, lemon juice, lemon zest and water in a small saucepan. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 30 seconds. Set aside to cool. To make dough: Place rack in upper third of oven; preheat to 350°F. Coat 3 baking sheets with cooking spray; set aside. Combine brown sugar, egg, egg whites, oil, apple butter and vanilla in a large mixing bowl. Beat with an electric mixer until smooth and pale in color, about 2 minutes. Sift flour, baking soda, cinnamon, salt and baking powder into the mixing bowl. Add rolled oats and stir with a wooden spoon until well combined. Drop the dough by heaping teaspoonfuls onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart. With the back of a teaspoon, dipped in water to prevent sticking, make a depression in the center of each mound. Fill with a scant teaspoon of the reserved date filling. Top with another heaping teaspoon of dough, spreading it to roughly cover the filling. Sprinkle each cookie with a scant 1/4 teaspoon pecans (or walnuts). Bake, 1 sheet at a time, until lightly browned on top, 12 to 15 minutes. Transfer the cookies to racks to cool.


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