Three Ingredient Date Cookies Recipe

I share a simple, no-added-sugar recipe for Yummy Healthy Cookies that are gluten-free and vegan, and there’s a surprising pantry ingredient that makes it work.

I didn’t mean to make a health food flex but these Three Ingredient Date Cookies stole the show. They are maddeningly simple and somehow almost decadent even though all I used were pitted Medjool dates and creamy peanut butter.

No added sugar, gluten free and vegan, yet they have this chewy, kind of sticky bite that makes you keep going. I kept thinking they would taste like a granola bar impersonator, but nope, they surprise you.

I never measure much so results vary but thats part of the fun, right. If you like easy snacks that feel a little naughty but are actually wholesome, check out my Vegan Cookies 3 Ingredients post and see why I keep making them.

Ingredients

Three Ingredient Date Cookies are chewy little snacks that sort of act like a candy but aren’t full of junk.

Sticky Medjool dates bring natural sweetness, some potassium and iron, plus they help bind everything together so you don’t need added sugar.

Old fashioned rolled oats add whole grain bulk, slow digesting carbs and a good hit of fiber to keep you full.

Creamy peanut or almond butter gives richness, healthy fats and plant protein, making them more filling than a cookie usually is.

They’re simple, kid friendly, and easy to pack for school or a hike.

• Medjool dates: natural sweetness, fiber, potassium, iron, bind without added sugar.
• Rolled oats: whole grain carbs, slow energy, fiber for fullness and texture.
• Peanut or almond butter: creamy fat, plant protein, satiety, adds richness.

Ingredient Quantities

• 1 cup pitted Medjool dates packed (about 12 to 14), soft and sticky
• 2 cups old fashioned rolled oats (use certified gluten free oats if you need)
• 1/2 cup creamy peanut butter or almond butter, stirred smooth

How to Make this

1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper or a silicone mat.

2. If your Medjool dates are dry, drop them in a bowl with hot water for 8 to 10 minutes, then drain and pat dry so theyre soft and sticky.

3. Put 2 cups rolled oats in a food processor and pulse a few times until mostly broken down but still a little texture remains, you want a coarse oat mixture not powder.

4. Add the packed cup of pitted Medjool dates and 1/2 cup creamy peanut butter or almond butter to the processor. Process until the mixture comes together into a sticky dough, scraping the bowl down as needed.

5. Check the dough: if it feels too wet add 1 tablespoon more oats at a time, if too crumbly add a teaspoon of nut butter or a splash of warm water and pulse until it binds.

6. Scoop tablespoon-sized portions, roll into balls with your hands, then press each ball down gently to form cookie rounds about 1/2 inch thick. A fork pressed on top makes a nice pattern if you want.

7. Arrange cookies on the prepared sheet about 1 inch apart and bake 10 to 12 minutes until the edges are just set and the bottoms are lightly golden. Don’t overbake or theyll dry out.

8. Let cookies cool on the sheet for 10 minutes so they firm up, then transfer to a wire rack to finish cooling. Store in an airtight container in the fridge for up to a week or freeze for longer.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Food processor (for pulsing oats and dates)
4. Mixing bowl (for soaking dates and checking dough)
5. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
6. Rubber spatula or spoon to scrape the processor bowl
7. Tablespoon or small cookie scoop for portioning
8. Fork (optional, for pressing a pattern on top)
9. Wire cooling rack to finish cooling the cookies
10. Airtight container for storing leftovers, and oven mitts for safety

FAQ

Three Ingredient Date Cookies Recipe Substitutions and Variations

• Dates: swap with dried figs, prunes or raisins. Use about 1 cup packed, soak dry fruit in hot water 10 minutes then drain. Chop big pieces, they’re sometimes less sticky so add 1 tsp water if dough wont hold.
• Old fashioned rolled oats: replace with quick oats 1:1 for a softer, more cake like cookie. Or try 1 1/3 to 1 1/2 cups oat flour plus 1/2 cup chopped nuts or seeds to mimic texture. If you need gluten free use certified GF oats.
• Creamy peanut butter: use almond butter, cashew butter or sunflower seed butter 1:1. Sunflower is great for nut free diets. If the swap is runnier like tahini you might need to add 2 to 4 tbsp more oats.
• Alternate binder/sweetener: 3/4 cup mashed ripe banana or 3/4 cup unsweetened applesauce plus 2 tbsp maple syrup. Cookies will be moister and softer, you may want to add about 1/4 cup extra oats if the dough seems too wet.

Pro Tips

– Toast the oats lightly in a dry pan for 3 to 5 minutes before pulsing, it gives a deeper, nuttier flavor and helps them hold together better. Don’t walk away though or theyll burn fast.

– Warm the nut butter for 10 to 15 seconds in the microwave so it’s runnier, it mixes way easier and you wont overprocess the dates trying to get it to bind. If the dough still feels crumbly add a teaspoon of warm nut butter not a big splash of water.

– Chill the shaped cookies on the tray for 15 to 20 minutes before baking, they firm up and wont spread into flat disks. Also press with a fork or the bottom of a glass for an even thickness so they bake uniformly.

– For topping and storage: sprinkle a tiny bit of flaky sea salt on top before baking to boost sweetness, and freeze extras flat on a tray then bag them so they dont stick together. To revive frozen or fridge cookies, 6 to 10 seconds in the microwave makes them soft again without ruining texture.