Super Healthy Peanut Butter Date Cookies (GF, Vegan, No Refined Sugar)
I’ve got a solid track record of loving a simple healthy sweet treat, and have built a good repertoire of options (including this, this, and this). But so many of them are chocolate-based, so I’m working to pull some other flavor options into the rotation.
That’s where these super healthy peanut butter date cookies come in…they’re naturally gluten- and dairy-free, vegan, and don’t have any refined sugar. They’re a delicious, healthy, nutrient-packed treat!
Another healthy peanut butter treat: Copycat Honey Mama’s Peanut Butter Cookie Bars
These peanut butter date cookies are the even *healthier* answer to my delicious and easy 5-ingredient peanut butter cookies (which do have regular brown sugar in them).
Both versions are gluten-free and dairy-free, but this recipe takes it even further and removes the refined sugar. Instead, these feature dates as both the sweetener and the cookie “bulk” base. So you’re getting a good hit of fiber, magnesium, and other nutrients, and it won’t spike your blood sugar the same way a regular dessert will.
These have become a meal prep staple for me on a Sunday, because they keep pretty well for 4-5 days, so I can snack on them in a pinch throughout a busy work week.
How to make healthy peanut butter date cookies
I’ve got detailed instructions down in the recipe card, so will give an overview with photos here. Preheat your oven to 325ºF and line a baking sheet with parchment paper.
Process the dates and peanut butter together in a food processor. Add the rest of the ingredients (except hte flaky sprinkling sea salt) and process until a sticky, uniform dough is created. This won’t take much, and you can scrape down the sides as needed.
You’ll have to decide what size you want your cookies to be, I used a small handful of dough and rolled it into a ball. The original recipe says “a heaping tablespoon” but I probably did at least twice that.
Roll the dough into a ball between the palms of your hands, place on the prepared baking sheet, and flatten slightly until it’s more of a disc. Sprinkle with flaky sea salt.
Bake until the edges of the cookies start to feel dry, about 12 to 13 minutes. They’ll still be quite fragile, you want to let them cool completely before removing from the cookie sheet.
These super healthy peanut butter date cookies are the perfect treat to bake up and keep on hand for late-night cravings!
Other healthy sweet treats you’ll love:
- Super Healthy Flourless Sweet Potato Brownies (Egg-Free, Dairy-Free, GF)
- Tahini Maple Oat Bars with Dark Chocolate Chunks (GF, Vegan)
- The Best Copycat Honey Mama’s Peanut Butter Cup Truffle Fudge Bars
- 5-Ingredient Healthy Chocolate, Date, & Tahini Truffles (GF, DF, Vegan, Nut-Free)
- Blood Orange Chickpea Chocolate Chip Cookies (GF, DF, Vegan, Nut-Free)
- Super Healthy Fudgy Date Brownies (GF, vegan, nut-free)
Adapted slightly from Detoxinista
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Super Healthy Peanut Butter Date Cookies (GF, DF, No Refined Sugar)
Equipment
Ingredients
- 1 cup organic Medjool dates pitted (8 ounces)
- 1 cup natural peanut butter
- 1 tablespoon ground flax seeds
- 2 tablespoons oat flour optional, but recommended
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 325ºF and line a baking sheet with parchment paper.
- In a large food processor fitted with an “S” blade, process the dates and peanut butter together.
- Add the ground flax, oat flour, water, vanilla, cinnamon, salt, and baking powder. Process until a sticky, uniform batter is created. Be careful not to over-process the mixture, as the peanut butter can release excess oil when over-mixed (though the cookies will still be okay).
- You’ll have to decide what size you want your cookies to be, I used a small handful of dough and rolled it into a ball. The original recipe says “a heaping tablespoon” but I probably did at least twice that.
- Roll the dough into a ball between the palms of your hands, place on the prepared baking sheet, and flatten slightly until it’s more of a disc. Sprinkle with flaky sea salt.
- Bake until the edges of the cookies start to feel dry, about 12 to 13 minutes. The cookies will still feel fragile at this point, that’s not a concern.
- Allow the cookies to cool completely before removing them from the baking sheet and serving. They can be stored in a ziploc…I left mine on the counter (they do soften a bit), though they’re technically best texture-wise if you put them in the fridge or freezer.
