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Crispy Oat, Orange and Poppy Cookies

Crispy Oat, Orange and Poppy Cookies Related:   breakfast & brunch, desserts & sweets, North America, pareve, snacks, Sukkot, Tu b'Shevat, vegan, vegetarian

Prep time: 20 minutes

Cook time: 10-15 minutes

Yield: 10-12 large cookies

After returning to my new apartment in Jerusalem from a vacation in Portugal, I’ve honored that country’s sweets by making my own baked goods again. Since my last apartment didn’t have an oven, I had almost forgotten how fun it is to mix ingredients in a bowl and watch them transform under dry heat. These cookies should be crunchy on the outside, chewy in the middle. Perfection! Eat within 3 hours of baking for the ultimate crunch and chew experience.


  • 2 tablespoons spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 4 tablespoons poppy seeds
  • 1 teaspoon vanilla
  • Dash of cinnamon
  • ¼ cup dates, finely chopped
  • 1/3 cup honey
  • 3 heaping tablespoons orange zest (from two oranges)
  • Juice of one medium orange
  • 1 egg, beaten
  • 1/4 cup coconut oil
  • 1 1/2 cup uncooked thick rolled oats


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a bowl, combine all the ingredients except the coconut oil and oats.
  • Melt the coconut oil in a separate bowl or in a saucepan. Stir in the oats until coated. Stir oat mixture into bowl with other ingredients until combined well. Drop one tablespoon of batter onto the cookie sheets for each cookie. Bake until golden, about 10 to 15 minutes. Remove and transfer onto a rack for cooling. The cookies should be crunchy on the outside, chewy in the middle.

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