Oatmeal Cookies with Dates, Raisins, and Sunflower Seeds

Date Raisins Cookies

These cookies are full of healthy nutritious ingredients. Thus they are perfect for packing into the lunch boxes.

Makes about 4 dozens.


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp Kosher salt
  • 1 tsp ground cinnamon
  • ½ tsp freshly ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup (lightly packed) dark brown sugar
  • ¾ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 3 cups old-fashioned oats
  • 1 cup raisins
  • 1 cup chopped pitted dates, mixed with 1 tsp of flour (to prevent them from sticking together)
  • 1 cup toasted sunflower seeds


Center the oven rack. Preheat the oven to 350 F. Line the baking sheets with parchment or silicon mats.

Mix the first 6 ingredients in a medium bowl.

Using an electric mixer, in a large bowl, beat the butter for a couple of minutes. Gradually add the both sugars and continue beating until fluffy. Beat in the honey, eggs (one at a time), and vanilla. Reduce the speed, and gradually add the flour mixture. Switch to a wooden spoon and stir in the oats, raisins, dates, and seeds. Drop the batter by a tablespoon (a little ice cream scoop is a very useful tool here) onto the prepared sheets, spacing the mounds 2 inches apart. Flatten the cookies slightly.

Bake the cookies in batches until golden brown, about 12-13 minutes. Cool completely on the sheets on a rack. Can be made 2-3 days ahead. Store in an airtight container at room temperature.


Sometimes, I use dry cherries and chopped bittersweet chocolate instead of the raisins and dates. Add chopped walnuts (or different nuts) instead of the seeds.

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