Ingredients
2 cups rolled oats (gluten-free)
1 cup pitted dates (soaked for 15 minutes in warm water)
1/2 cup natural peanut butter
1/2 cup soaking water (from dates)
1/3 cup sugar-free chocolate chips (optional)
Instructions
- Soak dates in warm water for 15 minutes to soften.
- Drain dates, reserving 1/2 cup soaking water.
- Blend dates with soaking water in a food processor until smooth paste forms.
- Add peanut butter and blend again until combined.
- Stir in rolled oats until evenly mixed.
- Fold in optional chocolate chips.
- Scoop dough into cookies and place on a lined baking sheet.
- Bake at 350°F (175°C) for 12–15 minutes until set and lightly golden.
- Cool completely before serving, as they firm up while resting.
Notes
Add cinnamon or vanilla extract for extra flavor.
Swap peanut butter with almond or cashew butter for variation.
Mix in chopped nuts, dried fruit, or coconut flakes for more texture.
Press into shape before baking, as cookies don’t spread much.
Store in an airtight container at room temperature for 3 days, refrigerated up to 1 week, or frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg