This cookie recipe, a favorite of mine since I can remember, was handed down to my mom and me from my grandmother. When we would go visiting Grandmom’s friends on summer afternoons, she always brought these along to share and I can see why they were so popular! I made them a few weeks ago and once again, realized why I love them so much. The oatmeal crust with the gooey brown sugar-date topping can satisfy any sweet tooth! Plus we have a “no wheat no dairy” option for these oat-date bars. And, they are great for breakfast too.
Waioli Date Bars
- 1 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups quick oats
- 1 cup melted butter or use a dairy-free substitute such as Earth Balance
- 2 cups pitted dates
- 1/2 cup brown sugar
- 1 cup of water
- 1 tablespoon flour or gluten-free baking flour
- 2 teaspoons vanilla
- Grease or spray an 8-inch square baking pan. Preheat oven to 350⁰ F.
- Place flour, baking powder, salt, and oats in a mixing bowl and mix well with a fork or wooden spoon.
- Pour melted butter (or Earth Balance) over the dries and mix well, until all butter is absorbed and the dries are coated.
- Separate out about 1/3 of the mixture for th topping and pat the remaining crust mixture Mix crust ingredients together and press into the bottom of a greased, 8-inch square baking dish. Set aside.
- Combine all of the filling ingredients in a medium saucepot. Cook over five minutes, stirring frequently.
- Pour filling over crust and spread evenly. Sprinkle the reserved crust mixture over the top of the filling.
- Bake for 20 minutes. Remove from oven, cool completely, and cut into squares. Refrigerating the cookies in the pan before cutting makes cutting a little bit neater and easier.
- Store in an airtight container in the refrigerator until ready to serve.