These Peanut Butter Date Cookies are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Peanut Butter Date Cookies

These Peanut Butter Date Cookies are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!

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Prep Time: 10

Cook Time: 14

Total Time: 24

Course: Dessert, Snack

Cuisine: American

Servings: 14 cookies

Calories: 162.4 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 cup Pitted Medjool Dates - 8 ounces / 225g (note 1)
▢ 3 tablespoons Almond Milk - (note 2)
▢ 1 cup Roasted Almonds - (note 3)
▢ ½ cup Peanut Butter - (note 4)

Optional for a boost of flavors

▢ 1 teaspoon Vanilla Extract
▢ ½ teaspoon Cinnamon
▢ 1 pinch Sea Salt - if PB unsalted

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a food processor, add the pitted dates, almond milk, almonds, peanut butter, and any optional ingredients you like to flavor the cookies.
Blend on high speed for a good 1 minute, stopping the food processor if needed, scraping down the sides of the bowl with a rubber spatula, and repeat until the dates turn into a paste, with tiny pieces of almonds. If you stop the food processor and squeeze the dough, it should stick easily together, not be dry or wet.
If too dry, add a little more almond and process a few times to incorporate. If too wet, add a bit of oat flour or almond flour to bring everything together.
Lightly oil your hands to grab the dough, which prevents it from sticking to your hands.
Roll into balls – I made 14 balls – and place each ball on the prepared baking sheet, leaving an inch of space between the cookie dough balls.
Use the back of a fork, oil it with a bit of mild-flavored oil, and use it to press down the cookie dough balls. I press twice, in opposite directions, to form a crisscross pattern on top of the cookie. I press them down into about 0.5 cm/0.2 inches.
Bake the cookies for 14 minutes on the middle rack at 350°F (180°C) until the sides are darker.
Let them cool down for 10 minutes on the baking sheet at room temperature before transferring to a cooling rack for an hour. The peanut flavor develops as the cookies cool down – about 3-4 hours, even stronger the next day.

Notes

Note 1: Any date variety works, but they provide different taste and texture, and will require adjustments of liquid as Medjool tend to be more moist, so they use less added liquid to form a cookie dough. If you don’t use Medjool, measure in weight or oz, not in cups!

Note 2: Or water, or any milk you love.

Note 3: Or unroasted almonds if preferred. I like the taste of roasted almonds in the cookies. Other nuts like cashew, pistachios, or pecans will taste great, but some will release more oil, and make the cookies softer.

Note 4: Or almond butter, cashew butter, or sunflower seed butter.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in a glass cookie jar or an airtight container for up to 4 days at room temperature. Freeze for up to 1 month in Ziploc bags.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 simple ingredients to make this recipe. Here’s how to pick and swap them.

Ingredients for Peanut Butter Date Cookies

Pitted Medjool Dates – This ingredient provides the main sweetness and moisture for the cookies. Dates act as the natural binder for the dough, replacing eggs and flour.
Almond Milk – This helps to soften the dates and bring the dough together, allowing it to form a consistent paste. You can also use oat milk or soy milk here.
Roasted Almonds – These nuts provide a great crunchy texture and a nutty flavor that pairs well with the dates and peanut butter. You can also use other nuts like cashews or pistachios.
Peanut Butter – This adds a rich, salty flavor and helps to hold the cookies together. Any creamy nut butter works here, like almond butter or cashew butter.
Vanilla Extract – This adds a hint of sweet, aromatic flavor to the cookies.
Cinnamon – This adds a warm, spicy note that pairs well with the sweetness of the dates.
Sea Salt – A small pinch of salt balances the sweetness of the dates and makes the flavors pop. It’s important to add it if your peanut butter is unsalted.

How to Make Peanut Butter Date Cookies

Peanut Butter Date Cookie ingredients in a food processor

Peanut Butter Date Cookie batter in a food processor

Peanut Butter Date Cookies ready to bake

Carine’s Baking Tips

Let me share a few more tips for a perfect date cookies.

Soften The Dates – If your dates feel a bit dry, you can soak them in a bowl of hot water for about 10 minutes before draining them. This will make them easier to blend.
Use a Food Scale – Since different types of dates have different moisture levels, using a food scale to measure them by weight will give you the most accurate results.
Chill the Dough – If your dough feels too soft to roll after processing, you can chill it in the fridge for 15-20 minutes. This makes it much easier to handle.
Test For Doneness – These cookies won’t get super hard. You can tell they are done when they feel firm to the touch and the bottoms and edges are slightly browned.
Make Them Uniform – Use a cookie scoop to portion out the dough. This helps all the cookies bake evenly and ensures they are the same size.