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Chewy, bite-sized cookies made with pitted Medjool dates, rolled oats, and creamy peanut or almond butter. Naturally sweetened with no added sugar, gluten-free and vegan-friendly, with options to bake for a crispier edge or enjoy no-bake.

  • Total Time: 20 minutes
  • Yield: About 12-14 cookies 1x

Ingredients

Scale
  • 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 needed)
  • 1/2 cup creamy peanut butter or almond butter, stirred until smooth

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. If dates are dry, soak them in hot water for 8–10 minutes, then drain and pat dry.
  3. Warm the nut butter in the microwave for 10–15 seconds until runny (optional, makes mixing easier).
  4. (Optional) Toast 2 cups old-fashioned rolled oats in a dry pan over medium heat for 3–5 minutes, stirring, then cool slightly.
  5. Add the rolled oats to a food processor and pulse several times until mostly broken down but still slightly textured (coarse).
  6. Add 1 cup packed pitted Medjool dates and 1/2 cup creamy nut butter to the food processor; process until the mixture clumps into a sticky dough, scraping sides as needed.
  7. If dough is too wet, stir in 1 tablespoon oats at a time; if crumbly, add 1 teaspoon nut butter or a splash of warm water and pulse until cohesive.
  8. Scoop tablespoon-sized portions, roll into balls, then press each ball to form cookie rounds about 1/2 inch thick (press a fork on top for a pattern if desired).
  9. Arrange cookies about 1 inch apart on the prepared baking sheet.
  10. Chill shaped cookies on the baking tray for 15–20 minutes to firm up before baking or to set if serving no-bake.
  11. For baked cookies, bake at 350°F for 10–12 minutes until edges firm and bottoms are lightly golden; avoid overbaking.
  12. Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Toasting the oats lightly before pulsing enhances nuttiness and helps cookies hold together better., Warm nut butter for easier mixing; add extra nut butter or warm water if dough is too crumbly., Chill shaped cookies before baking to maintain shape and prevent spreading., Sprinkle flaky sea salt before baking for enhanced sweetness., Freeze extra cookies flat then store in a bag to prevent sticking; reheat briefly in microwave before serving., Date substitutes: dried figs, prunes, or raisins—soak and chop as needed; adjust moisture with water if less sticky., Oats substitution: quick oats for softer cookies, or oat flour plus chopped nuts/seeds for texture., Nut butter substitution: almond, cashew, or sunflower seed butter; adjust oats if using runnier binders like tahini., Alternate binder/sweetener: mashed ripe banana or unsweetened applesauce plus maple syrup, adjust oats if dough is too wet.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 100 calories per cookie
  • Fat: Approx. 4g per cookie
  • Carbohydrates: Approx. 15g per cookie
  • Protein: Approx. 3g per cookie