In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.   

Date Oat Cookies

Ramadan Recipe

Hello everyone,

This weeks Ramadan special recipe is for Date Oat Cookies, a simple oat biscuit sweetened by a touch of condensed milk and full of sticky, finely chopped dried dates. The perfect homemade cookie suitable to break any Ramadan fast during the Holy Month of Ramadan due to the high content of the traditional and revered Medjool date.


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Bakes 24+ Cookies | Preparation time: 15 minutes | Cooking time: 20 minutes | Oven Temp. 170ºC


Biscuit Dough

  • 250g butter – softened
  • 3 tbsp condensed milk
  • 200g plain flour – sieved
  • 185g oats
  • 1 tsp baking powder – scant flat level


  • 125g – 150g soft dried Medjool dates – finely chopped


1.  Prepare baking trays

Use flat baking trays lined with non stick baking paper.

2. Make biscuit dough

Beat butter, condensed milk together until smooth and creamy. Add oats, sieved flour, baking powder, chopped dates and mix all together to form a firm dough.

Using a teaspoon, measure out handfuls and roll into balls using the palms of your hands.

3. Assemble to bake

Place on baking tray. With a warmed, slightly wet fork flatten out the biscuit, leaving indentations in the dough.

4. Bake!

Place in the oven and bake until golden and crisp. Best to leave to cool on the tray before transferring to a cooling wrack for the final rest and eventual storage in an airtight container or biscuit jar.


Try not to be tempted to pack the raw cookie dough balls too close to each other on the baking tray, as they do spread slightly during cooking, and if you prefer a larger cookie, use a dessertspoon rather than the recommended teaspoon.

Add more chopped date for a more chewy textured biscuit.