These Peanut Butter Date Cookies have all the flavor you love, without using any flour or refined sugar. They are naturally sweetened with dates, and taste like the perfect peanut butter cookie.
This recipe is inspired by my 4-ingredient peanut butter cookies, only this time we’re using dates instead of coconut sugar as the sweetener. And I’ve kept this recipe vegan by using a flax egg!
The result is a perfectly sweet peanut butter cookie, with a chewy, tender middle.
Why You’ll Love Them
These date cookies are some of the easiest and healthiest cookies I’ve ever made. This recipe calls for slightly more than 3 ingredients because I wanted to add a splash of vanilla for flavor, and a touch of baking soda and vinegar to help them rise, but they still have a short ingredient list and quick preparation.
These cookies are also:
- Flourless!
- Gluten-free and grain-free
- Date-sweetened with no added sugar
- Dairy-free
- Egg-free
- Vegan
- Paleo-friendly, if you use a different nut butter
- Moist and delicious
They’ve passed my picky 3-year-old’s taste test with flying colors, so I hope you’ll love them, too.
Date-Sweetened Peanut Butter Cookies
Ingredients
- 1 cup Medjool dates , pitted (8 ounces)
- 1 cup peanut butter (or other nut butter)
- 1 tablespoon flax seeds , ground
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Coarse sea salt (optional; for topping)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
- In a large food processor fitted with an "S" blade, process the dates until crumbly. (It's okay if a ball forms, too.)
- Add in the peanut butter, ground flax, water, vanilla, baking soda, and vinegar. Process until a sticky, uniform batter is created. Be careful not to over-process the mixture, as the peanut butter will release excess oil when over-mixed, and that will make the batter feel very oily to work with. (Don't worry if this happens, though-- the cookies still turn out totally fine!)
- Use a heaping tablespoon to scoop the dough into your hands, then roll the dough into a ball between the palms of your hands. Repeat with the remaining batter, making about 20 balls. Place each ball onto the baking sheet about an inch apart, then use your hands to gently flatten each ball into a cookie shape. Sprinkle a bit of coarse sea salt over each cookie, if desired, then bake until the edges of the cookies start to feel dry, about 13 to 15 minutes. (The cookies will still feel fragile at this point, but that's okay.) The longer you bake the cookies the more firm they will be, so at 13 minutes of baking you'll have a soft, almost under-baked middle (which is how I love them!) and at 15 minutes they will be a little more firm and brown around the edges. I imagine you could bake them up to 20 minutes without burning them, if you want a cookie that is even more firm, but my family likes our cookies to be soft and tender in the middles.
- Allow the cookies to cool completely before removing them from the baking sheet and serving. Leftover cookies can be stored in an airtight container in the fridge or freezer. (The cookies will soften if you leave them out on the counter overnight, so chilling them is best for texture and shelf life.)
Nutrition
Substitution Notes:
- I imagine these cookies could be made using any nut butter you love, so if you want to use almond butter or sunflower seed butter (for a nut-free cookie!) go for it. Beware the sunflower seed butter + baking soda can produce a green-colored cookie due to a chemical reaction, so don’t be startled by that if you make the substitution. (It’s still totally safe to eat!)
- I haven’t tested this recipe using date paste yet, but I would guess you could replace the dates with 1 cup of date paste with similar results. (Maybe omit the extra water in the recipe?)
- If you don’t need this recipe to be vegan, I think you could swap a real egg for the “flax egg.” Simply omit the flax seeds and water and use a real egg instead.
- As always, please leave a comment below if you try making any modifications to this recipe so we can all benefit from your experience.
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Reader Feedback: What’s your favorite type of cookie? My dad’s favorite is Oatmeal Raisin, so I’m thinking of tackling a date-sweetened version for Father’s Day!
These cookies look so delicious! Can’t wait to try them without feeling guilty!
These cookies are very easy and delicious!?
Megan you’re a star! These sound unreal, can’t wait to make some for the fam bam. My fave cookie would have to be triple chocolate chip: milk, white and dark chocolate chips, or white choc and macadamia. Confession: before I knew better, Subway cookies were my fave, they tasted like cookie dough batter … nom noms
Do u have the nutritional info including sugar?
Can I use the PB Fit or PB8 powder instead of peanut butter for less fat?
Hmmm… I haven’t tried that so I have no idea. The fat in the peanut butter might be important for these cookies, but I couldn’t say for sure. Let us know if you try it!!
I tried it! It worked for me! Delicious!!
Next time I want to try it with some oats or something though because I didn’t really feel any health benefits.
Can wait to try these. You are so creative. Thanks for all of the great recipes. Also love your books!!!
Thank you! Hope you love them. 🙂
Oh, I can’t wait to try these! I LOVE date sweetened desserts, so I’m really enjoying your recent posts!
I’ll probably try these with a chicken egg… and maybe add in a few chocolate chips because PB and chocolate is my favorite combo ever! 🙂 Thanks so much for posting this!
I’ve always wondered, and maybe you know….can you sub other types of dates for medjools?
I imagine other types of dates would work well, but I haven’t had the opportunity to try them yet. I would measure out 8 ounces of dates, or a tightly packed measuring cup, to keep things consistent.
thank you for putting the dates in ounces. They are kind of hard to measure
I have subbed other dates for medjool in her healthiest cookie recipe and they come out just as amazing.
Thanks for talking about other dates. I’ve wondered about that but medjool dates are the usual kind used in recipes.
I’ve used deglet and Halawi dates, separately. I’ve actually never done this recipe with medjool. Always delicious. I like to put the cookies in the fridge…then when I eat them the dates provide an awesome crunch since I leave the dates crumbly as recommended.
My new go to pb cookie recipe. I’ve made them atleast half a dozen times. Always a double recipe. Thanks!!!
Oh. I also add 1 or 2 100% dark chocolate morsel to each cookie. Only one brand thats literally just cacao and no sugar, that I can find.
I used different dates and they turned out amazing!!! I used slightly less than one cup because I ran out haha. Still super yummy 🥰
I am so loving your recent vegan recipe streak – please please keep them coming!! I haven’t been eating eggs lately, meaning baking has pretty much not been an option (sad face) which is why I’m so excited to try all your new stuff! I’m sure they’re great, as are all your recipes 🙂 Thanks again Megan!
Looking forward to making these cookies. Your recently dates recipes as the sweetener in cookies, would it work with your flourless peanut butter cookies in place of the honey? Substitute the same amount? Those have always been my favorite. Thanks for all your recipes!
My flourless peanut butter cookie recipe with honey is very similar to this one already, so I would make sure you use equal parts dates to peanut butter for them to turn out well.
This recipe looks delicious
Just made these cookies with my kids. Love them! Thanks for another great recipe!
Just wondering how you measure the dates. Are they diced or left whole, and are they put in the measuring cup loosely or packed down?
Good question! I leave them whole after removing the pit and pack them down in the measuring cup. If you want tp use a food scale instead, I’ve found that one packed cup of dates is usually 8 ounces of pitted dates by weight.
I don’t eat peanuts and have been trying to figure out what else might be good for these. What do you think about tahini? Would it work?
Holy cow! Tahini and cinnamon! Delicious!
I use almond butter but I bet tahini or other seed butter would work too:).
Yummy! We love these straight from the freezer. In a pinch, these would make a great breakfast on the go, much healthier than stopping off at Starbucks or Dunkin Donuts.
These were so good. I added 5 stevia-sweetened chocolate chips on top of each cookie, and this was unnecessary decadence, but very nice when you have them around. I baked them the first time for 20 minutes because I love a well-done cookie, but yes, 14 minutes turned out to be tastier even for me. Also, I later made a version with almond butter and added 1/2 tsp almond extract to the recipe, and my roommate and I liked them even a bit more. Such a great recipe! I’m so grateful to have something so delicious that’s truly healthy, not to mention easy. Also, if you don’t have medjool dates, adding another tablespoon of water to compensate for the dryness of the dates worked well for me.
I love how simple + delicious these cookies look! Must try these! ?
LOVED these! My son has FPIES (food protein induced enterocolitis syndrome), and can’t have dairy, soy, wheat, oats, bananas or avocados. It’s hard to find fun treats for a 3 year old with those cut out. He LOVED these! I need to figure out the cooking time exactly with my oven, because mine burned a little on the bottom after 13 minutes. They still tasted great and we’ve been fighting over them the last few days. 🙂 Thanks!! 3 year old boy approved!
I’m so glad your son was able to enjoy these cookies! My 3-year-old son and I fight over them, too. 😉
The ingredients are quite healthy. Ill be trying this recipe out.
This look great. I was actually craving cookies for breakfast this morning. Then I look at my email and see this post. The Universe always has a way of answering us. I look forward to giving these a try this weekend or tonight.
Can apples be used in Place of flax? Thank you 😊
I don’t think apples would bind the cookies as well as flax or chia seeds would, but let us know if you try it!
A site I found recommends using half a blended banana, one-third cup of unsweetened applesauce or 3 tablespoons of pureed fruit as a possible alternative to 1 tablespoon of ground flax, for a binding agent.
i had never baked with large amounts of dates as the sugar before, and although I liked the texture of these cookies fine, i wasn’t a huge fan of the flavor. the dates seemed to overpower the peanut butter, and since I like my peanut butter cookies really peanut-buttery, i think I will stick with the more neutral coconut sugar going forward. it did get me thinking about how much i miss fig newtons — damn my gluten allergy — and made me hopeful that your blog or next cookbook would tackle that specific recipe. Until then, I will be popping trader joe’s new organic dried figs like adderall.
Have you tried Figgies and Jammies? I think they may have butter but are gluten free:).
These are great! I made them with half PB and half almond butter (because i didnt have a full cup of pb) and used a chicken egg inStead of a flax egg. They have a great taste and nice, moist texture. Be warned: these little dough balls are very greasy before baking. The resultant moist cookies make it all worthWhile.
Not sure why the site will only let me write in all caps riGht now. I promise im not shouting…
I’m so glad you enjoyed the cookies! Thanks for sharing your modifications. (I’m not sure why the comments are in all-caps when they are written, because they show up normal once you post them! I’ll have my designer look into it.)
Thanks for the great recipe! These cookies were delicious – especially the next day after the flavors had a chance to meld! Please keep the date-sweetened dessert Recipes coming!
i made these with 25% almond butter, 75% crunchy peanut butter. Fantastic!
I put 6 table spoons of water. easier to blend the cookies were hard on the outside and so soft on the inside.. I love this recepi thanks so much.
These cookies are really good and I don’t feel bad about eating them!!!
I’m not sure what I may have done wrong??? I followed the recipe as written, my burnt beyond salvation after 13minutes. The second batch I baked for 8 minutes and they’re pretty close to being burnt. I used a freshly stirred jar of TJ’s smooth peanut butter and an egg, not the flax seed and water. Could that be why? BTW, your Vegan Almond Flour Chocolate Chip cookies, DELICIOUS!! I baked them at 250 for 30 mins, pure perfection.
I made these with almond butter (Kirkland brand from Costco), an egg, some Real Salt and chocolate chips and pecans. They are really delicious, decadent and moist. Perfect with some coffee or milk. Thanks for this great recipe!
I’ve also made them previously with peanut butter, but my sweetheart doesn’t care for peanut flavor so I wanted to try almond butter. I love the peanut butter ones, too! Especially with a little bit of dark chocolate drizzled on them.
Not sure I’ll ever make regular cookies again.
Loved this recipe, made it with a couple of minor additions the first time around. + 1 tablespoon of cocoa powder, + 1 tablespoon of water, + 1 tablespoon of toasted sesame seeds. Add the sesame seeds in at the end to add some crunch.
Still can’t believe these don’t have any flour in them. Thanks so much for sharing.
So yummy! Thanks!
these were amazing, i added some cocoa nibs! thank you! so easy and delicious …
These were completely yummy! Thank you!
This is my go to cookie recipe. Thank you so much! I usually use almond butter and vary the dried fruit… Raisins or figs… And I often add in slivered almonds or coconut. I probably make three double batches a month!
Great recipe…so yummy and soft! I added a bit of oatmeal, chocolate chips and coconut and a tablespoon or so of applesauce and omitted the vinegar cause I didn’t have it. Forgot the soda and still good. A fun recipe to play with 🙂
These are amazing. I’ve been making them now for several months. Sometimes I add Lilly’s stevia sweetened chocolate chips which makes them extra tasty. Thanks so much for this recipe!
Always love to show off good vegan baking especially in an effort to convince people they don’t need to eat animals or eggs. I feel so good not eating that stuff and want my friends to taste good vegan food. This is great addition to my holiday party! They are delicious and so easy! Thank you!
Great recipe!!
Is the ACV for rising or something else? Can i use baking powder & omit baking soda & Acv?
Yes, it’s just for rising so you can use baking powder instead.
These tasted nice but so fragile that they totally crumbled apart when I took a bite.
Just made these with homemade cashew butter. They were SO good! I used my smallest cookie scoop. After sprinkling with pink sea salt, I flattened each with a half walnut in the middle. Baked for 13 minutes. These are perfect for my healthy, but pre – diabetic, friend who can’t tolerate any sugar – even maple syrup.
I used chia seeds and this was very tasty. Will definitely make again by saving the recipe. It’s a great base for many other kinds of cookies. I can visualize them already. Yum. Thank you very much. I did not have flax seeds on hand. I am desperate to use my dates up and feel awful when I want to buy a Nomz when I know very well I can make it at home. I also recently discovered that dates are solid sugar/nut. They are ahhmazing.
Love this recipe. I add 1/4 cup of finely chapped walnuts to increase the omega 3 fatty acids.
Hey I’m looking forward to trying these cookies although I wanna ask you a few questions. Could I possibly make this with coconut butter or without any butter at all? Would they still work either way? Or can the PB be replaced by oats?
These are SO yummy! We have a peanut and tree nut allergy in our home so I used tahini and cinnamon as someone else in the comments mentioned, it turned out AMAZING! I’ll be trying these again soon with sunbutter. Thanks Megan, love your site!
Mine aren’t out of the Oven yes, but Had to write bc the dough is so good, next time I’ll make double and use some with some almond milk to make a smoothie. Ser
These are amazing! My hubby who is the pickiest person I know said he would buy these in a store they are so good!!
JUST MADE THIS RECIPE. USED WHAT I HAD CASHEW BUTTER AND WALNUTS. FORGOT TO PUT THE SALT ON TOP BUT WILL NEXT TIME. DESCRIBED IN 2 WORDS EASY AND WONDERFUL! THANKS FOR THIS RECIPE. MY NEXT WILL BE WITH ALMOND BUTTER BECAUSE THAT IS WHAT I WOULD NORMALLY USE. WE ARE TRYING TO STAY AWAY FROM CHOCOLATE UNTIL WE CAN FIGURE OUT IF THAT IS AN ALLERGY FOR US SO LOVE THOSE CHOCOLATE FREE RECIPES THAT HAVE FLAVOR. AGAIN, THANKS!!!! 1-31-20
These are my new favorite cookie! I swapped one egg out for the flax/water combo. It worked like a charm.
I have cooked a LOT of vegan PB cookies, all different recipes, and although I have found a few good ones, I always forget which one I should cook and end up with something dry and tasteless. This is the recipe I’ve been looking for, and the only one I’ve kept in my bookmarks now! So easy, simple, and delicious – thank you!
Just wondering if I could used peanut butter powder in this recipe?
Hmm… I’ve never worked with peanut powder, so I can’t say for sure. I assume you mean the peanut flour that has the fat removed? You may not get the same buttery texture in that case, because the peanut butter here acts as the oil and flour all in one. But, you can see how the dough blends up and add a little fat, if needed.