Begin by preheating oven to 350°F (180°C).
Line a cookie sheet with parchment paper and set aside.
In a medium bowl, mix the quick oats, flour, walnuts, fennel seeds, baking powder, cinnamon and salt. Set aside.
In a large mixing bowl, whisk the egg, oil, brown sugar, ground flax seed, and vanilla extract until nice and smooth.
Whisk in the chopped dates, candied ginger, and grated fresh ginger.
Add the dry ingredients into the bowel of wet ingredients and stir until just combined.
Using a 1 1/2 tbsp cookie scoop (see note below recipe), scoop and drop cookie dough onto cookie sheet about 2 inches apart.
Make sure to press each cookie down with a fork or the back of the cookie scoop.
Bake for about 10-12 minutes.
Remove from oven and let cool on sheet for 5 minutes.
Then transfer to a wire rack to cool further then enjoy!
