These soft and chewy peanut butter date cookies are one of my favorite refined sugar-free treats. They’re sweet with just a hint of saltiness. Give them a try if you’re looking for nutritious dessert recipes, like this date cake with no sugar added, which is another great option.
Ingredients and Substitutions
Creamy natural peanut butter works best in this recipe. Be sure to use peanut butter with no added sugar, salt, or any other ingredients besides peanuts. You can also substitute any other type of nut butter or seed butter you like.
I like to use Medjool dates when making these cookies because they’re particularly sweet and delicious, but any type of date will work.
This recipe calls for whole wheat flour, but you can substitute all purpose flour if you prefer.
Pure vanilla extract adds a lovely aroma and a delicious layer of flavor to these date-sweetened peanut butter cookies. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to Make Peanut Butter Date Cookies
Start by removing the pits from the dates, then add the pitted dates to a bowl. Pour the boiling water on top, then let the dates soak for 10 minutes.
While the dates are soaking, add the whole wheat flour and baking powder to a large mixing bowl, then mix well. When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
Add the dates and soaking liquid to a food processor or high powered blender, along with the peanut butter, vanilla extract, and salt. Blend until smooth.
Transfer the blended mixture to the bowl with the whole wheat flour and baking powder. Use your hands to knead the ingredients until they’re thoroughly combined and a cookie dough texture is achieved (the dough will be sticky, so I recommend wearing kitchen gloves while handling the dough).
Use your hands to roll the cookie dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper. Be sure to space the dough balls evenly on the sheet pan.
Dip a fork in cold water, then use the fork to press the cookies down and flatten them. You can rotate the fork and press down a second time to create a crisscross design (to prevent sticking, be sure to dip the fork in cold water each time you apply it to a cookie).
Bake for 18 minutes, then let the cookies cool to room temperature before removing from the pan and serving.
Optional Additions
Add 1/2 cup of dark chocolate chips or chopped peanuts to the cookie dough, if desired.
Peanut Butter Date Cookies Recipe
Equipment
- Food processor or high powered blender.
- Sheet pan
- Parchment paper
Ingredients
- 1 cup dates (tightly packed)
- 1/2 cup boiling water
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking powder
- 3/4 cup creamy peanut butter with no added sugar (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- cold water (for dipping the fork in when adding a crisscross design)
Instructions
- Remove the pits from 1 cup dates, then add the pitted dates to a bowl.
- Add 1/2 cup boiling water to the bowl with the pitted dates.
- Let the dates soak for 10 minutes.
- While the dates are soaking, add 1 cup whole wheat flour and 1 teaspoon baking powder to a large mixing bowl, then mix well.
- When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
- Add the dates and soaking liquid to a food processor or high powered blender, along with 3/4 cup creamy peanut butter with no added sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt.
- Blend until smooth.
- Transfer the blended mixture to the bowl with the whole wheat flour and baking powder.
- Use your hands to knead the ingredients until they’re throughly combined and a cookie dough texture is achieved (the dough will be sticky so wear kitchen gloves if you prefer).
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper. Be sure to space the dough balls evenly on the sheet pan.
- Dip a fork in cold water then use the fork to press the cookies down and flatten them. You can rotate the fork and press down a second time to create a crisscross design (to prevent sticking, be sure to dip the fork in cold water each time you apply it to a cookie).
- Bake for 18 minutes.
- Let the cookies cool to room temperature before removing from the pan and serving.
Notes
- Optional additions: add 1/2 cup of dark chocolate chips or chopped peanuts to the cookie dough, if desired.
- Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
More Nutritious Cookie Recipes to Try
- These delicious kale cookies are loaded with nutrients.
- These monk fruit cookies are a tasty refined sugar-free option.