These peanut butter date cookies are sweet with a hint of saltiness and have a satisfying, chewy texture . These delicious vegan cookies are sweetened with dates and don’t contain any added sugar.
What to serve with these peanut butter date cookies
If you’re making these cookies for a party and would like another dairy-free and egg-free option to offer your guests, try these vegan blueberry cookies. They’re delicious and easy to make.
Ingredients and substitutions
Smooth 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.
I like to use Medjool dates when making these cookies because they’re so 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 cookies. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to make them
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. Then 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 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. You can also use your other hand to hold down the cookie while you peel off the fork).
Bake the cookies at 350 degrees Fahrenheit for 18 minutes. Be sure to 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.
Storage and freezing
Store these peanut butter date cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
More nutritious cookie recipes to try
- These vegan almond butter cookies are soft, chewy, and delicious.
- These kale cookies are loaded with nutrients.
- These vegan strawberry cookies are loaded with flavor and so pretty looking.
- These monk fruit cookies are a tasty sugar-free option.
Peanut Butter Date Cookies
Equipment
- Food processor or high powered blender.
- Sheet pan
- Parchment paper
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 3/4 cup smooth peanut butter with no added sugar (at room temperature)
- 1 cup dates (tightly packed)
- 1/2 cup boiling water
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- cold water (for dipping the fork in when adding a crisscross design)
Instructions
- Remove the pits from the dates, then add the pitted dates to a bowl.
- Add the boiling water to the bowl with the pitted dates.
- 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 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. You can also use your other hand to hold down the cookie while you peel off the fork).
- Bake the cookies at 350 degrees Fahrenheit 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 these peanut butter date cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
Nutrition
You might also like
- This vegan spelt flour cake is refined sugar free and sweetened only with dates.