These peanut butter date cookies are soft, chewy, naturally sweetened, and incredibly simple to prepare. With just four wholesome ingredients, they make the perfect flourless, egg-free, and gluten-free treat that comes together quickly. Whether you enjoy them as a snack or a healthier dessert, these cookies deliver rich nutty flavor with the natural sweetness of dates.
Why You’ll Love This Recipe
No added sugar, completely sweetened by dates.
Flourless, egg-free, and gluten-free.
Only four basic ingredients.
Easy to customize with your favorite nut butters or add-ins.
Soft, chewy texture with a pleasant almond crunch.
Quick to make and freezer-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (225 g) pitted Medjool dates
3 tablespoons almond milk
1 cup roasted almonds
1/2 cup creamy peanut butter
Directions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the surface.
Add the dates, almond milk, roasted almonds, and peanut butter to a food processor.
Blend for about 1 minute, scraping the sides as needed, until a thick paste forms and the mixture sticks together when squeezed.
If the dough is too dry, add an extra splash of almond milk. If too wet, mix in a small amount of almond flour or oat flour.
Lightly oil your hands and roll the dough into 14 small balls. Place them on the prepared baking sheet.
Press each ball down twice with an oiled fork to create a crisscross pattern, flattening to about 0.2 inches (0.5 cm).
Bake for 14 minutes or until the edges darken slightly.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a rack to cool for at least 1 hour. They develop even deeper flavor after several hours or the next day.
Servings and timing
This recipe makes about 14 cookies.
Prep time: 10 minutes
Bake time: 14 minutes
Cooling time: 1 hour
Variations
Use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
Replace roasted almonds with cashews, pistachios, or pecans for different flavors and textures.
Add a splash of vanilla extract for sweetness.
Mix in a pinch of cinnamon for warmth.
Stir in a small pinch of sea salt if your peanut butter is unsalted.
Storage/Reheating
Store the cookies in an airtight container or glass jar at room temperature for up to 4 days.
Freeze them for up to 1 month.
No reheating is required; simply thaw frozen cookies at room temperature for 15–20 minutes before serving.
FAQs
How sweet are these cookies?
They are naturally sweet from dates, with no added sugar. The sweetness level is moderate and balanced by the nut butter.
Can I use a different type of date?
Yes, any date variety works, but moisture levels differ. If not using Medjool dates, measure by weight to ensure accuracy.
What should I do if my dates are too dry?
Soak them in hot water for 10 minutes, drain, and then use them in the recipe.
Can I use water instead of almond milk?
Yes, water or any plant-based milk works.
Are these cookies crunchy or soft?
They are soft and chewy with small crunchy almond bits.
Can I make the dough ahead of time?
Yes, you can chill the dough for up to 24 hours before baking.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches.
Can I use unroasted almonds?
Yes, but roasted almonds provide a deeper flavor.
Are these cookies suitable for kids?
Yes, they are naturally sweetened and simple, making them great for kids.
Can I bake them without flattening the dough?
Flattening helps them bake evenly. If left as balls, the centers may remain too soft.
Conclusion
These peanut butter date cookies are a simple, wholesome treat that anyone can make with minimal effort. With just four nourishing ingredients, they deliver delicious flavor and a satisfying texture without added sugar or flour. Perfect for snacks, lunchboxes, or a healthier dessert, they’re a naturally sweet cookie you can enjoy anytime.
These Peanut Butter Date Cookies are soft, chewy, and naturally sweetened with just four wholesome ingredients. Flourless, egg-free, and gluten-free, they make a healthy treat perfect for snacking or dessert.
Author:Sophia
Prep Time:10 minutes
Cook Time:14 minutes
Total Time:1 hour 24 minutes (including cooling)
Yield:14 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1 cup (225 g) pitted Medjool dates
3 tablespoons almond milk
1 cup roasted almonds
1/2 cup creamy peanut butter
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil it.
In a food processor, combine dates, almond milk, roasted almonds, and peanut butter.
Blend for about 1 minute, scraping the sides as needed, until a thick, sticky dough forms.
If the dough is too dry, add a splash of almond milk. If too wet, mix in almond or oat flour.
Lightly oil your hands and roll the dough into 14 small balls. Place on the baking sheet.
Flatten each ball with an oiled fork in a crisscross pattern to about 0.2 inches thick.
Bake for 14 minutes, or until the edges are slightly darkened.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely (at least 1 hour).
Notes
Use different nut butters like almond or cashew for variation.
Swap roasted almonds with cashews, pistachios, or pecans for unique texture.
Add vanilla extract, cinnamon, or sea salt to enhance flavor.
If dates are dry, soak them in hot water for 10 minutes before blending.
Cookies taste even better the next day after flavors deepen.
