Oat Date Sandwich Cookies With Rhubarb Ginger Compote

Recently, I’ve been craving the outdoors. All I want to do is go hiking, biking, and swimming in the ocean! I want to see the mountains, and the sea, and more than anything I want to get away from the city. It’s funny because my whole life until now, I have always felt like a city girl. I can’t count the number of times I’ve said “I could never live in the suburbs” or “it might be nice to stay on a farm, but I am definitely a city person”.

Oat Date Sandwich Cookies With Rhubarb Ginger Compote

Now though, something is changing. I don’t feel the same affinity with city living that used to propel me. I love Toronto, but I feel so full of it. I feel like my whole person is filled to the brim with cars, skyscrapers, commuters, city pollution, sidewalks, street lamps, high heels, take-out containers, and all the leftovers of everyday living. I want space, openness, a place to be slow.

These are some places I want to be:

  1. Stawamus Chief
  2. Pululuhua, Ecuador
  3. Niagara Escarpment Region
  4. Yellowstone National Park (would love to hike there)
Oat Date Sandwich Cookies With Rhubarb Ginger Compote

These cookies are almost like mini rhubarb crisps. So that means they are healthy, right? I have definitely been eating them for breakfast anyways. They are sweet and tart without being overwhelming. Bite-sized, chewy, oaty, what more could you want? They would also be super delish with ice cream, even as crazy-ass giant ice cream rhubarb sandwiches! Try them out and let us know what you think 🙂

Oat Date Sandwich Cookies With Rhubarb Ginger Compote

Oat Date Sandwich Cookies With Rhubarb Ginger Compote

Makes 10 – 12 sandwich cookies

Oat Date Sandwich Cookies With Rhubarb Ginger Compote

Oat Date Sandwich Cookies With Rhubarb Ginger Compote

Print Recipe
By Serves: 12


  • Rhubarb Ginger Compote
  • 3 cups chopped rhubarb
  • 1/2 cup maple syrup
  • thumb of ginger
  • Cookies
  • 1 cup raw cashews
  • 1 cup oats
  • 1/2 cup hemp hearts
  • 10 medjool dates pitted
  • generous punch of nutmeg
  • 1/2 tsp salt
  • 2 tbsp coconut oil
  • 2 tbsp water



Combine rhubarb and maple syrup in a medium-sized saucepan (off heat), set aside. Peel a chunk of ginger (roughly the size of a thumb) and grate the ginger over a bowl. Place the grated ginger in a fine mesh strainer (I used my tea strainer) and press down on it with your fingers to extract the juice. Add ginger juice to the saucepan. Place the saucepan over medium-high heat and cover, stirring occasionally for 5 minutes. After 5 minutes check the rhubarb, it should be almost entirely disintegrated, but some pieces may remain. Remove from heat and transfer to a glass jar to cool on the countertop.


Place cashews, oats, hemp hearts, nutmeg, and salt in your food processor. Pulse to combine until mixture resembles a coarse meal. Add in dates, coconut oil, and water. Pulse until mixture forms a sticky ball and will no longer separate in the food processor (if needed, more water can be added to achieve the right consistency). Form the mixture into a large ball and cover with plastic wrap. Freeze for 15-20 minutes. After freezing roll out the dough to about 1/2 inch thick and use a circular cookie cutter to cut out your cookies. Place cut cookies on a parchment paper-laden tray and freeze while working.


To assemble sandwich cookies place a large dollop of rhubarb compote onto one cookie and simply place another on top, pressing together to secure. They are best eaten immediately, so only make as many sandwich cookies as you will eat that day. The rest of the cookies can be stored in the freezer, and the compote in the fridge.

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