Peanut Butter Date Cookies

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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 Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 162.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition