Peanut Butter Date Cookies Recipe
These peanut butter date cookies are chewy and sweet with a hint of saltiness. They're refined sugar free, dairy free, egg free, and vegan. These delicious cookies are quick and easy to make.
Servings: 12
Calories: 166.1kcal
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
Serving: 1Cookie | Calories: 166.1kcal | Carbohydrates: 20.1g | Protein: 5.2g | Fat: 8.6g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Sodium: 87.5mg | Potassium: 207.2mg | Fiber: 2.9g | Sugar: 9.5g | Vitamin A: 2.1IU | Vitamin C: 0.05mg | Calcium: 36mg | Iron: 0.8mg