Real Food Uncategorized

N’Oatmeal Cookies

We’re a cookie family. You might not realize that because there aren’t THAT many cookies on the blog, but we love cookies. In Eat Like a Dinosaur we made dozens of test batches of (the now famous) Anytime Cookies and Chocolate Chip Cookies to get them just right, because we care that much about the quality of a good, chewy cookie. We don’t end up posting a lot of recipes for cookies on the blog, but that’s mainly because we really enjoy making other people’s recipes and when we’re ready for an indulgence without thinking too much we let the boys pick out recipes off our Pinterest wall or cookbook collection.

So, hear me when I say, when we claim a cookie is good we know what we’re talking about.


N'Oatmeal Cookies by

And this one, dear friend, this recipe… you’re going to be thrilled. We’ve been told it tastes like french toast. We’ve been told it’s amazing. We watched Stacy’s trainer take one after another after another after a few more when she brought the burned test batch to the gym. We even got the rare treat of having all the boys come and join us in the kitchen to make them…

Making N'Oatmeal Cookies on

Please note, we are not the geniuses who came up with the clever name for these cookies. I’m not exactly sure who is, but I do know Primal Palate and Against All Grain each have N’Oatmeal cookies. Problem is, the ingredient list never matched up to what I had in my head for the flavor and texture I used to enjoy from classic oatmeal cookies. It’s been years that I’ve been meaning to make our own version.

I finally had the motivation I needed while undertaking my first Whole Life Challenge. Our gym chose this “challenge” for the members as a way to kick-off new years’ right. I was hesitant to hear there was a challenge because I know traditional cross-fit challenges can be very strict and make people give up or feel like failures if they make a mistake, or alternatively they can be too loose and allow people to eat 2 snickers bars if they simply sacrifice real foods (similar to weight watchers for athletes). But when I checked out the WLC online I was thrilled to see that it was set-up to create good habits over a long period of time. Furthermore, it emphasized lifestyle factors like drinking water, getting sleep, moving your body and allowed for people to make less than perfect choices.

I signed up for the Advanced level of the WLC. The requirements meant pretty much strict paleo with no sweeteners (since I don’t really eat stevia). It also means I had to give up organic grass-fed heavy cream and white rice for a while… but I can have butter. I haven’t minded “losing a nutrition point” (1 of 5 per day) on Saturday afternoons when our family usually goes to a sushi buffet after working out. I love that it’s a CHOICE on how to do your WLC – which I believe people need in order to actually do this long term (hence our phased approach in 3 Phase Paleo).

Ultimately, the challenge is pretty much how I live my life, which is awesome. It points out to me how often I actually chose to consume things not perfectly paleo (happily well under 20%). I love that for a brand new person learning all this stuff it would cause them to really think about their food choices and associate a repercussion with them. I’m hoping WLC updates their program soon to mirror more updated versions of paleo (for example, taking stevia off the Advanced list and changing the lower levels to allow the more digestible white rice instead of just brown). However, overall I’ve been extremely impressed with the online program – and most of all how it’s brought our gym community together!

Which is exactly why I wanted to make cookies. I know quite a few people at the gym are feeling like straying and a bit bored with their food choices… or what they think they’re food choices are. So, when that monthly sugar monster came around I decided to tackle it for the benefit of the group! Luck struck when there was a power outage at my day job’s office building and I was forced to come home (oh darn!) during daylight… when we could take food photo pictures!

Cutie Pie McGee eating N'Oatmeal Cookies on

I asked ye old faithful kitchen helper Wessie-kins, Sir Sneaks Snacks A Lot, if he wanted to help me and he immediately ran to pull up his stool shouting emphatically. “Wesley do you want to help me take the seeds out of the dates?” I asked. “Yes!” he replied. “Without eating them?” I asked. “No!” he honestly answered back. But as you can see, he wasn’t the only little helper who volunteered, all the boys were on-board with making these cookies. In fact, it’s the first time I’ve seen them all helping since we made Candy Cane Cookies. When I first asked everyone if we should make cookies, you can imagine the response from 4 young boys… (glass almost broke from the shrieks of excitement). Then the tough question: Oatmeal Raisin or Chunky Monkey (we still plan to eventually make this cookie inspired by our extremely popular nut-free egg-free fruit-sweetened muffin recipe). It was a split decision, but the house went Oatmeal Raisin… and hence, N’Oatmeal Cookies!

N'Oatmeal Cookies on

N’Oatmeal Cookies

Rating: 51

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 36



  1. Puree the cashews and dates together in a food processor for about 2 minutes, until very finely diced and thoroughly blended.
  2. Add wet ingredients to the processor (shortening, eggs, vanilla), puree until smooth and blended.
  3. Add dry ingredients to the processor (coconut and almond flours, baking soda and salt), pulse until just combined.
  4. Empty out mixture into mixing bowl and fold in remaining ingredients (raisins, sliced almonds, pecans and diced dates)
  5. Roll into tablespoon size balls and put on a lined or greased cookie sheet. Flaten with the palms of your hands and bake 8-10 minutes at 350 degrees. Cookies are done when slighly brown - they will still be soft in the center. Let sit on the baking tray for about 5 minutes before moving to cooling rack, they will firm up during this time.


Makes 36 cookies (unless your 3 year old eats a bunch of dough), store at room temperature for up to 3 days then chill or freeze.

Dates have a wonderful, rich flavor that evokes the classic brown sugar taste while the sliced almonds have the texture of rolled oats. We love the softness the fresh dates and raisins give, and the sweetness comes naturally from the raw cashew and date mixture. We hope you enjoy it as much as our family – this is going to be our new go-to recipe when we want a treat! And… you don’t even have to feel guilty having one for breakfast or as a snack at lunch!

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  • sarahlewisphoto

    At last! 🙂 I have to say, I absolutely love the captions on the photos. Can’t wait to try them out in our own kitchen tomorrow (if I have enough dates left…)

  • Claire

    I just love it when I actually have all the ingredients on hand for a new recipe. I will be making these for a super bowl party I am attending on Sunday! They look delicious!

  • Kate Koger

    I am absolutely going to try these. You guys said that the Caveman Cookies were good, tried them and 4 batches later 😉 huge hit with our three kids!!

  • Raquel

    Do you soak then dehydrate your cashews before using?

    • No, but you could if you want to.

      • Raquel

        Thank you. Made them. Inhaled them. Love them!

  • Awesome, awesome, awesome!

  • Becca

    Just made these. Did a half batch and should have done a full one. They are AWESOME!!!!!

  • Va

    Wow! These are to die for! Everyone in the house loves them. I’m curious…what does a mere 2 T of coconut flour do for this recipe?

    • Glad you love them! The coconut flour has a much different texture and we find just a little bit in baked goods makes it be less grainy, which can sometimes come from almond flour. It absorbs moisture, so since there’s not a lot of moisture in this recipe not a lot is needed.

      • Va

        Thanks! I just made another batch and added some dark chocolate chips. The kids are in heaven!

  • LisaMM

    Just made these and they are amazing! Truly captured the taste of an oatmeal cookie. Next time I think I’ll add a little cinnamon 🙂 Side note: I was just shy of a full cup of raw cashews, so added about 12 raw walnut halves to fill the cup and I used Kerrygold butter. I bet a handful of mini chocolate chips would be another good addition! Thanks for this wonderful recipe Stacy, Matt and boys!

  • Erin

    Recently taking a stand for health for our health and have decided to take on a paleo/wheat free/better for us diet.
    Compared to other flours and oils, what is the price difference for almond flour, coconut flour and palm shortening?
    Can you give a shopping list or point me in the direction I could get one for healthier options for baking and cooking please.

    • all of the ingredients are clickable with links to where you can buy them. As for price comparison, google is a great tool that you can use to find that information. Just google it.

  • Emily

    Hi Stacy, would you melt the butter for these cookies, or just have softened? Thanks 🙂

  • Do you have to use fresh dates or can you use dried ones?

    • The dried ones would be a little harder to get to blend into a paste with the nuts, but you could try. You could maybe re-hydrate them in a little water for a few minutes first, but that might change the consistency of the cookie to much and make them too wet. You can usually find these kinds of dates at Costco, Whole Foods, and some regular grocery store in the produce section (usually near the bananas).

      • I’ll give it a whirl, I live in New Zealand so don’t have the same choice of foods (but at least all our milk, butter, cheese and beef is grass fed!).

  • jane

    These cookies are amazing.Thank you so much for this recipe.I could eat them all at one time!

  • Sabrinafaire

    Any thoughts on subs for the cashews?

  • Megan

    Anyway I can do this recipe without eggs?? Gelatin maybe? Not an experienced baker

  • Hedy Harris

    Can I substitute coconut oil for the fats in this recipe?

  • AmberW

    My husband and I started Paleo almost a month ago. Begrudgingly our three kids have had to eat clean too. I made these today and you guys must possess some sort of voodoo because these are amazing. Way better than regular cookies. Hubby and I have over one hundred pounds to lose each so we can’t have more than a few, but the kids are all about them. Even the picky 4 year old who wouldn’t touch a raisin if I bribed him. Thank you.

    • Best feedback ever! Love it! Thank you for the kind words and so happy to hear that you love the recipe!

  • kris

    Could I substitute the coconut flour with Cassava or any other gf flours? My daughter has a reaction to coconut.

    • Yes, that substitution would probably work, but it will require some trial and error to know for sure, especially since the density of coconut flour, versus cassava and other GF flours all vary. I’d probably add a bit more oil to be safe since cassava is less fatty and more starchy than coconut

  • Julie Jasinski

    Your Dates link takes you to nothing on Amazon? Which 2 Dates do you recommend?

    • Crystal

      Thanks for the heads up Julie! The dates are Medjool. -Crystal, Real Everything Team

    • We’ve updated our links. Thank you for letting us know. Sometimes products go away and unfortunately we don’t know until someone tries to go there!

      We now direct the link to United with Earth Medjool Dates. Another option might be Food to Live Medjool Dates.