Sydney Rea - Jan 30, 2019

Gluten Free Date Bars

Ever find yourself craving something sweet? How about something that satiates the sweet tooth without making you feel like crap after? This coveted recipe is naturally sweet, gluten free and actually not bad for all! If you're still with me, I have the perfect treat for you.

The dates lend all the sweetness in this gluten free (and guilt-free) recipe - there's no sugar added! From the crumbly oat topping to the gooey, sweet filling, these bars are sure to be a hit with friends and family.  What makes this recipe special is our Vanilla Bean Olive Oil - which gives the bars a toasty, nutty flavor. It's my absolute favorite. You can view our Gluten Free Date Bar recipe on our website here or scroll on down for the full recipe. 

Have you tried baking with olive oil before? View all of our 'Sweet' Recipes Here!


Gluten Free Date Bars

Makes approx. 12 bars
Time: 30 minutes


  • 1 1/2 cup oats (divided)
  • 1/2 cup unsweetened coconut
  • 5-6 Medjool dates (4 ounces of pitted dates)
  • 1/2 cup walnuts
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 tablespoons ground flax
  • 1/4 cup Queen Creek Olive Mill Vanilla Bean Olive Oil

For the Date layer:

  • 18 Medjool dates (12 ounces of pitted dates)
  • 1 teaspoon lemon juice
  • 1/4 - 1/2 teaspoon sea salt

The Method

1. Preheat oven to 325º F.

2. Add 1 cup oatmeal to a food processor bowl, and process until a flour forms. Add coconut, dates, sea salt and baking soda, and process until the dates are fully broken up.

3. Add the other 1/2 cup oatmeal and walnuts, and pulse 8-10 times, until the walnuts are chopped, but still a bit chunky.

4. To the food processor bowl, add the egg, flax and olive oil, and pulse until combined. Reserve 1/2 cup of oatmeal mixture to use as a topping.

5. Line an 8 x 8 pan with baking paper. Add the rest of the oatmeal cookie mixture to the pan, and press down into an even layer. 

6. Rinse out the food processor, and add date layer ingredients. Pulse 10-15 times, until the dates are broken up. Then, process for another 3-4 minutes, until the dates take on a light, whipped caramel color. (Recommended to soak the dates first)

7. Carefully, using wet hands to press it down and smooth it, add the date later on top of the cookie layer. Using wet hands will keep the layer from sticking and pulling up the cookie layer. Crumble the reserved 1/2 cup of oatmeal mixture over the top.
8. Bake for 18 minutes. For best results, completely cool before slicing. (Recommended to keep in the freezer)
Will you give these date bars a try?
Let us know in the comments below!
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