Sugar Free Date Cookies
I’ve been making these sugar-free date cookies for years when I want something sweet that doesn’t feel like a sugar crash in waiting. They’re just oats, pitted dates, and peanut butter—blended into a sticky dough, scooped, baked, and cooled. They’re great for lunchboxes, quick breakfasts, or a simple snack when you want something wholesome and portable. If you like quick oat-based treats, you might also enjoy this dairy-free oatmeal raisin cookies recipe from the same family of easy snacks.
Why you’ll love this dish
These cookies are the kind of recipe you keep coming back to because they deliver on several fronts: no added refined sugar, minimal ingredients, and fast prep. Dates supply natural sweetness and chew; oats add structure and fiber; and peanut butter adds richness and a satisfying protein boost. They’re perfect when you want something homemade without opening 10 different jars or buying specialty sweeteners.
- Quick: from pantry to oven in under 15 minutes of hands-on time.
- Budget-friendly: inexpensive staple ingredients.
- Kid-approved: naturally sweet and soft — easy for picky eaters.
- Versatile: swap the nut butter or oats to suit diets.
“Soft, chewy, and impossibly simple — a pantry savior when you want a treat that actually feels good to eat.” — a happy tester
The cooking process explained
Before you start, here’s what will happen: you pulse oats and dates into a coarse flour-dough in a food processor, add peanut butter to bind, scoop the mixture into rounds, flatten them slightly, and bake until the edges turn golden. Expect a soft, slightly chewy cookie with toasted oat flavor; they don’t spread much, so the scoop-and-flatten move is important.
Gather these items
- 1 cup rolled oats (use certified gluten-free oats if needed)
- 1 cup pitted dates
- 1/2 cup peanut butter (smooth or crunchy; see notes for swaps)
Optional notes inline:
- If your dates are very dry, soak them 10 minutes in warm water and drain before processing.
- Substitute almond or sunflower seed butter for a nut-free option.
- For a nuttier crunch, use old-fashioned rolled oats; quick oats make a slightly softer texture.
If you like experimenting with oat cookies, try adding maple notes from a maple pecan oatmeal cookies recipe for inspiration.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Pulse the oats and pitted dates in a food processor until the mixture forms a coarse, sticky dough.
- Add the peanut butter and process until evenly combined and smooth enough to scoop.
- Use a tablespoon or small cookie scoop to portion dough onto the baking sheet, spacing them about 1 inch apart.
- Slightly flatten each mound with your hand or the back of a spoon — these cookies won’t spread much.
- Bake 10–12 minutes, until edges are just golden and centers look set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
If you enjoy no-bake desserts as well as baked ones, you might like this no-bake sugar-free lemon pie as another simple option.
Best ways to enjoy it
These cookies are versatile — eat them warm with tea, pack them in a lunchbox, or crumble over yogurt. Pairing ideas:
- A smear of extra peanut butter and sliced banana for a quick mini-sandwich.
- A cup of black coffee or a nut milk latte for breakfast.
- Crumble over Greek yogurt with a sprinkle of cinnamon for an easy parfait.
For cookie platters alongside classic sugar cookies, try pairing textures with something like Grandma’s Irish sugar cookies for contrast.
How to store & freeze
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container up to 1 week — the fridge firms them a bit.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 10–20 minutes or warm briefly in a low oven.
Food safety tip: cool cookies completely before sealing to prevent condensation and sogginess.
Pro chef tips
- Texture control: Pulse the oats and dates to a coarse but cohesive texture; over-processing makes the dough gummy.
- Sticky dates: If the dates stick to the processor, pulse with a teaspoon of neutral oil or a splash of warm water to get things moving.
- Even baking: Flatten the cookies uniformly so they bake evenly.
- Nut allergies: Use sunflower seed butter and check for cross-contamination on oats if serving nut-free.
- Flavor boost: Toast the oats for 5 minutes in a 350°F oven before processing for deeper flavor.
Creative twists
- Add-ins: Fold in a tablespoon of mini dark chocolate chips after processing and before scooping.
- Coconut-lime: Swap half the peanut butter for coconut butter and add 1 tsp lime zest.
- Protein boost: Stir in a scoop of unflavored protein powder (add 1–2 tbsp water if too dry).
- No-bake energy bites: Skip the oven, roll dough into balls, and chill for 30 minutes.
- Spiced: Add 1/2 tsp cinnamon and a pinch of sea salt for a warming twist.
Your questions answered
Q: Are these truly sugar-free?
A: They contain no added refined sugar, but dates are naturally high in sugars (fructose and glucose). “Sugar-free” in this recipe means no added table sugar — it’s naturally sweetened.
Q: Can I use almond butter or tahini instead of peanut butter?
A: Yes. Almond butter or sunflower seed butter works fine; swap 1:1. Tahini gives a more savory, sesame-forward flavor.
Q: Can I make these gluten-free?
A: Yes—use certified gluten-free rolled oats to avoid cross-contamination.
Q: Will they stay soft or get hard after baking?
A: They stay soft if stored in an airtight container. Refrigeration firms them; a quick microwave for 10 seconds softens them up again.
Q: Are these safe for toddlers?
A: The ingredients are toddler-safe, but be cautious with texture and size (avoid whole nuts for under-4s). Also check for peanut allergies in your household.
Conclusion
If you want a simple, pantry-based cookie with no added sugar, this sugar-free date cookie recipe is a dependable go-to. For a similar twist on oatmeal-and-date treats, see Sugar-free oatmeal date cookies – Caroline’s Cooking, and for another three-ingredient take, check out Sugar Free Date Cookies – Only THREE healthy ingredients!.
Sugar-Free Date Cookies
Ingredients
Main Ingredients
- 1 cup rolled oats Use certified gluten-free oats if needed
- 1 cup pitted dates Soak in warm water for 10 minutes if very dry
- 1/2 cup peanut butter Smooth or crunchy; almond or sunflower seed butter can be used
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Pulse the oats and pitted dates in a food processor until the mixture forms a coarse, sticky dough.
- Add the peanut butter and process until evenly combined and smooth enough to scoop.
- Use a tablespoon or small cookie scoop to portion dough onto the baking sheet, spacing them about 1 inch apart.
- Slightly flatten each mound with your hand or the back of a spoon.
Baking
- Bake for 10–12 minutes, until edges are just golden and centers look set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
