These Peanut Butter Date Sweetened Cookies are easy to make and you won't even know there isn't any sugar in them!
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You can definitely taste the peanut butter in these cookies and I recommend using a good quality natural creamy peanut butter.
There is also no white or brown sugar. Instead the sweetness comes from the dates. I used medjool dates as they a soft, sweet and have an almost caramel like texture. However you could also use delget noor dates which are smaller so you may need a few more that if using medjool.
Recipe Highlights
- They're healthier cookies with no added sugar
- Makes 12 generous sized cookies
- Make a batch in under 30 minutes
- Easy to add in additional spices for more flavour!
- Peanut butter flavours with a soft crunch texture
I also used a combination of plain flour and almond meal as it created the best texture during my testing.
They are easy to make and a great alternative to store bought cookies. Using your favourite peanut butter to make Peanut Butter Bliss Balls is also very easy with just a few additional ingredients.
Top Tip
Dampen your hands with a little water before rolling the cookie dough into balls to avoid the mixture sticking to your hands.
Other Cookie Recipes you might like: Healthy Anzac Biscuits, Hazelnut Cookies, Oatmeal Banana Cookies with Peanut Butter and even this Chocolate Date Slice Bites (not a cookie, but just as good!)
Make Chocolate Date Cookies
Add a tablespoon of unsweetened cocoa powder or sugar free chocolate chips for something a little different.
Spices
One of my favourite spice combinations is ground cloves and ground cinnamon. Adding just half a teaspoon of each spice a subtle warmth and is nice when making them around Christmas time.
Dates and peanut butter are made for each other and I think are the perfect combination to create a cookie that is healthier than all the store bought ones.
Whilst there is no sugar in these date cookies, they still have a sweetness to them. But if you're used to buying cookies from the shop you might notice the difference in sweetness.
And if you like these cookies, you'll probably like my Date, Ginger and Oatmeal Cookies which many have commented on! They are also date sweetened and are sugar free.
These cookies are best stored in an air tight container at room temperature for a few days….if they last that long.
These cookies are perfect with a cup of coffee in the morning!
Peanut Butter Date Cookies
Ingredients
- 1½ cup plain flour
- ½ cup almond meal
- ½ teaspoon bicarb soda
- pinch of sea salt
- ¾ cup unsalted butter (room temperature)
- 1 large egg
- ¼ cup natural peanut butter
- 1 cup medjool dates (pitted, room temperature)
- 2 tabelspoons milk
Instructions
- Preheat fan oven to 180℃, 350℉.
- To a medium bowl, add 1½ cup plain flour, ½ cup almond meal, ½ teaspoon bicarb soda, and pinch of sea salt. Mix together thoroughly with a spoon until combined.
- In another mixing (large) bowl, add ¾ cup unsalted butter (room temperature). Use an electric hand beater on high to beat until fluffy.
- Add ¼ cup natural peanut butter and1 large egg to the butter and mix again with the electric beaters until all combined.
- Finely chop 1 cup medjool dates (pitted, room temperature) and add into the dry ingredients, stirring through. Then add the dry ingredients into the butter mixture, stirring until combined.
- Add 2 tabelspoons milk to the cookie mixture and use your hands to knead it into a cookie dough. If it's not moist enough, add 1 more tablespoon of milk to form a firmer cookie dough.
- Break the cookie dough in half, then in half again to make 4 pieces. Divide each of those into 3 smaller pieces, giving you 12 in total. Roll each piece into a ball and place 6 on one baking tray and 6 on another, making sure both trays are lined with baking or parchment paper.
- Use back of fork to push down and flatten cookie balls to ½cm thick in the shape of a round disk. Use your fingers to push together the dough around the edges of the disk if it starts to split. Use fork in a crossways/crosshatch pattern to achieve flat level discs.
- Bake cookies for 13 minutes in oven at 180℃, 350℉, then remove, let sit for 5 mins. Use a spatula to transfer each cookie to a wire rack to cool to room temperature.
- Store cookies in an air tight container at room temperature for 3 days.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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