Welcome to Baking with the Good Hair. A blog dedicated to simple, approachable recipes. All puns are intended.



On Sunday night I looked at my pantry and thought, what can I bake with this? I had all the baking staples plus a giant bag of sunflower seeds, a never-ending Mary Poppins bag of shredded sweetened coconut and a container of dried dates that were begging to be used and not just popped into my mouth before a morning run.

The three ingredients consulted one another and decided they needed to be cookies because I was tired and cookies seemed like the easiest option.

And so these delicious oatmeal cookies were born. These serendipitous pantry cookies are so good! They are soft but chewy with pops of flavor from the dates, coconut and sunflower seeds. And the toasty sunflower seeds makes them taste nutty without any actual nuts. So people living that nut-free lifestyle rejoice!

At the end of the night I had these delicious, blog worthy cookies, but I didn’t have a name. Sunflower Date and Coconut cookies seemed too long. Oatmeal Sunflower Coconut Date Cookies certainly didn’t roll of the tongue. All of the acronyms sounded slightly disease-y. I was stumped.

So, I did what any tried and true millennial would do. I asked my Instagram followers.

I loved getting all of the suggestions- Sunny Date Cookies, Bird Seed Oatmeal Cookies, Coco NoNutties, Pantry Cookies, Sunny Seed Up Cookies! But a cookie can only go by one name, and so, after lots of voting, Date Night Cookies won out.

And now, without further ado, I present my newest cookie recipe, the cookie that Instagram named-The Date Night.


Date Night Cookies

Makes about 2 dozen cookies

Name of image (title of post is fine)

  • ½ cup unsalted butter
  • 1 ⅓ cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ cup brown sugar
  • ¾ cup granulated sugar
  • ⅓ cup sunflower seeds, hulled
  • ⅓ cup shredded sweetened coconut
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup chopped dried dates

  1. Melt butter in a medium mixing bowl. Set aside to cool slightly.
  2. In a large mixing bowl mix the all-purpose flour, old fashioned oats, baking soda, salt, brown sugar, granulated sugar, sunflower seeds and coconut together until combined.
  3. When butter has cooled slightly, add in honey, vanilla extract and egg. Whisk until combined.
  4. Pour wet ingredients into dry ingredients and mix until just combined. The dough will be slightly drier than typical cookie dough but will stick together when squeezed between your fingers.
  5. Add chopped dates to dough and mix until evenly distributed.
  6. Cover mixing bowl and place dough in the refrigerator to chill for thirty minutes to an hour to let the oats soak in all of the flavor.
  7. Preheat the oven to 350F and line baking sheets with parchment paper.
  8. When dough has chilled, scoop 1 ½ tablespoon portions of dough and roll into a ball. Place on baking sheet about 3 inches apart because the cookies will spread while baking.
  9. Bake cookies for 10 to 12 minutes or until golden. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to finish cooling completely.