Sugar Free Date Ginger Oatmeal Cookies
These Date, Ginger and Oatmeal Cookies are made with just 6 ingredients and contain no added sugar. They're chewy, sweet and perfect with a cup of tea or coffee.
Servings 12 biscuits
Calories 128kcal
Ingredients
- 1½ cups rolled oats see note below for storebought Oat Flour
- ¾ cup medjool dates, pitted and finely chopped
- 1 medium egg
- 2 tablespoons ground ginger
- ¼ cup butter
- 1 tablespoon natural peanut butter
Instructions
- Preheat oven to 180℃/350℉.
- Oat Flour: If you are starting with rolled oats, blitz 1½ cups rolled oats in a food process or until they resemble a flour like consistency. (If you have oat flour, skip this step)
- Mix Ingredients: Add the oat flour, ¾ cup medjool dates, pitted and finely chopped, 1 medium egg, 2 tablespoons ground ginger, ¼ cup butter and 1 tablespoon natural peanut butter into a large bowl and mix together well until combined, rolling into a big dough ball.
- Roll and Shape Cookies: Line a baking tray or cookie sheet with parchment paper. Separate the cookie dough ball into 12 pieces. Roll each on into a ball, then press down to flatten with the back of a fork. (to prevent stickiness, dip fork in a bowl of water in between each one)
- Bake: bake in the oven for 10 minutes at 180℃/350℉ or until just golden. Then, remove from oven, let them cool on the tray for 5 - 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store Bought Oat Flour: Blitzing 1.5 cups of rolled oats in a food processor will yield slightly less oat flour by volume than store-bought oat flour due to the difference in density and texture. Therefore, I would suggest 1 cup plus 2 tablespoons of store bought oat flour if you are using that instead of Rolled oats. If the mixture is still to "wet", add a little extra oat flour until it can be rolled into a dough ball where you can break off pieces individually to roll out the cookies.
Chilling: To firm up the dough before rolling into cookies, it helps to chill the mixture in the fridge for an hour or two, although I often skip this step.
Size: this recipe makes 12 cookies. you could use an ice cream scoop to ensure a uniform size.
Rolling: to flatten cookies, use a fork dipped in water for each one which will help to prevent stickiness
Storage: Store cookies in an air tight container in the fridge for upto 6 days
Nutrition
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Fiber: 3g | Sugar: 3g
