Peanut Butter Date Cookies Recipe

4.04 from 26 votes

These peanut butter date cookies are one of my favorite refined sugar-free desserts. They’re quick and easy to make.

Prep Time25

Cook Time18

Total Time43

Course: Dessert

Cuisine: American

Servings:

Calories: 166.1kcal

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.

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.