Peanut Butter Dates Cookies

These Peanut Butter Dates Cookies are insanely easy to make, perfectly chewy and tender on the inside. Made with just 4 wholesome ingredients, this recipe is naturally gluten free, oil free and refined sugar free!

They are easy to make and a great alternative to store bought cookies. They’re soft, filling and are a real crowd pleaser, perfect for lunchboxes, morning coffee, high tea and picnics.

WHAT YOU NEED?

These peanut butter dates cookies only require 5 simple ingredients:

• Dates: SOFT Dates!! – I love using Coachella Dates in this recipe..
• Peanut Butter: or any nut/seed butter of your choice.
• Almond Flour: you can use oat flour if you have it on hand.
• Egg : helps to bind them together.
• Vanilla Extract : optional, but I highly recommend to use.

HOW TO MAKE THIS COOKIES:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.

• If your dates are dry, soak them in a bowl with warm water for about 10 minutes. Drain the water and lightly pat the dates dry to remove some of the moisture. You want them wet, just not soaking.

• If your dates are already moist and slightly sticky, do not worry about soaking them.

• Add all of the ingredients to a food processor and pulse for about 2 minutes, until the dates are in very tiny pieces and well mixed with the peanut butter.
• The dough may look crumbly but it should be moist, soft and doughy when you squeeze it in your hands. The consistency of the dough should be soft and moist but not wet or sticky. If it seems dry at all, add a little more water.
• Use about 2 tbsp of dough per cookie. Squeeze the dough in your hands to help it stick together and then roll into balls. You should have 12 balls. Flatten about halfway and make the classic peanut butter cookie pattern with a fork.

• Bake for about 9-10 minutes. They are done when the bottoms of the cookies are slightly browned. Watch these closely as you don’t want them to overbake or they wont be as soft and moist.

• Cool for about 5-10 minutes before handling so they don’t crumble.

Microwave the ingredients for chocolate dip until the chocolate melts completely.

Dip the cooled cookies in the melted chocolate and top it with some roasted peanuts.

Store leftover covered on the counter. I noticed when I put these in the refrigerator, they dried out a bit.

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Peanut Butter Dates Cookies

These Peanut Butter Dates Cookies are insanely easy to make, perfectly chewy and tender on the inside. Made with just 4 wholesome ingredients, this recipe is naturally gluten free, oil free and refined sugar free!

2.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Cookies

Servings 12 cookies

Ingredients

  

• 1 cup creamy peanut butter
• 1 cup pitted medjool dates
• 2 tsp vanilla extract
• 2 tbsp almond meal
• 1 egg

Chocolate Dip:

• 1 cup dark chocolate
• 1 tsp coconut oil
• 1 tbsp full cream
• roasted peanuts for topping (optional)

Instructions

 

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• If your dates are dry, soak them in a bowl with warm water for about 10 minutes. Drain the water and lightly pat the dates dry to remove some of the moisture. You want them wet, just not soaking.
• If your dates are already moist and slightly sticky, do not worry about soaking them.
• Add all of the ingredients to a food processor and pulse for about 2 minutes, until the dates are in very tiny pieces and well mixed with the peanut butter.
• The dough may look crumbly but it should be moist, soft and doughy when you squeeze it in your hands. The consistency of the dough should be soft and moist but not wet or sticky. If it seems dry at all, add a little more water.
• Use about 2 tbsp of dough per cookie. Squeeze the dough in your hands to help it stick together and then roll into balls. You should have 12 balls. Flatten about halfway and make the classic peanut butter cookie pattern with a fork.
• Bake for about 9-10 minutes. They are done when the bottoms of the cookies are slightly browned. Watch these closely as you don’t want them to overbake or they wont be as soft and moist.
• Cool for about 5-10 minutes before handling so they don’t crumble.
• Microwave the ingredients for chocolate dip until the chocolate melts completely.
• Dip the cooled cookies in the melted chocolate and top it with some roasted peanuts.
• Store leftover covered on the counter. I noticed when I put these in the refrigerator, they dried out a bit.

Notes

1. Peanut Butter: The peanut butter needs to be runny/drippy. I recommend using a new jar (well mixed) or take a jar out of the fridge and let it sit for a bit so the peanut butter softens to a runny texture.
2. Medjool dates: Make sure to read the directions about if you should soak your dates or not.
3. Recipe adapted from Half Baked Harvest Blog.

Keyword Dates Cookies, Peanut Butter Cookies