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Wet Ingredients:
½ cup unsalted butter, softened (113g)
½ cup coconut oil, room temperature (120ml)
¾ cup dark brown sugar, packed (150g)
¼ cup honey (85g)
2 large eggs, room temperature
2 teaspoons vanilla extract (10ml)
Topping:
¼ cup turbinado sugar (50g)
¼ cup finely chopped walnuts (30g)
Flaky sea salt for sprinkling
Instructions
Preparation Phase
Oven Setup:
Position rack in center of oven
Preheat to 350°F (175°C)
Line two baking sheets with parchment paper
Ingredient Prep:
Chop dates and walnuts separately
If dates are dry, soak in hot water for 10 minutes
Drain and pat dates dry thoroughly
Ensure all refrigerated ingredients reach room temperature
Making the Cookie Dough
Dry Mixture:
In a medium bowl, whisk together:
Both types of flour
Rolled oats
Baking soda
Ground cinnamon and nutmeg
Sea salt
Set aside
Wet Mixture:
Using an electric mixer with paddle attachment:
Beat butter and coconut oil until completely smooth (2-3 minutes)
Add brown sugar and honey
Beat until light and fluffy (2 minutes)
Scrape down bowl as needed
Adding Eggs:
Add eggs one at a time
Beat well after each addition
Mix in vanilla extract
Scrape down sides of bowl
Combining:
Gradually add dry ingredients to wet mixture
Mix on low speed until just combined
Fold in chopped dates and walnuts by hand
Be careful not to overmix
Chilling:
Cover bowl with plastic wrap
Refrigerate dough for 30 minutes
Baking Process
Prepare Topping:
Mix turbinado sugar with finely chopped walnuts
Set aside
Shape Cookies:
Scoop ¼ cup portions of chilled dough
Roll into balls
Press tops into sugar-walnut mixture
Place on prepared baking sheets
Gently flatten each cookie
Sprinkle with flaky sea salt
Baking:
Bake for 12-14 minutes
Look for lightly golden edges
Centers should remain slightly soft
Rotate baking sheets halfway through
Cooling:
Let cookies rest on baking sheet for 5 minutes
Transfer to wire rack to cool completely
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