Description
These Soft & Chewy Healthy Date Cookies are proof that you can have your dessert and feel great too! Made with nature’s candy—Medjool dates—these cookies offer a deep, caramel-like sweetness without any refined sugar. They are soft, pillowy, and packed with fiber and healthy fats, making them the perfect guilt-free snack or quick breakfast on the go.
Ingredients
Scale
- 1 cup Medjool dates, pitted and packed tightly
- 1.5 cups oat flour (blend dry oats until powdery)
- 1/2 cup creamy almond butter (well-stirred and drippy)
- 1 large egg, room temperature (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup hot water (to soften dates if needed)
Instructions
- Prepare the Date Paste: If dates are firm, soak in hot water for 5 minutes. Drain and mash with a fork or pulse in a food processor until a thick, sticky paste forms.
- Mix Wet Ingredients: In a large bowl, combine date paste, almond butter, egg, and vanilla. Stir until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk oat flour, baking soda, and sea salt. Slowly fold into the wet mixture until a dough forms. Fold in chopped nuts.
- Shape the Cookies: Scoop rounded tablespoons of dough onto a parchment-lined sheet. Since they don’t spread much, gently press down on each ball to create a thick disc shape.
- Bake: Bake at 350°F for 9-11 minutes until edges are golden-brown. Let rest on the pan for 5 minutes to firm up.
Notes
For the best texture, use soft Medjool dates; if using Deglet Noor, be sure to soak them longer. To make these nut-free, swap almond butter for sunflower seed butter. Add a sprinkle of flaky sea salt on top after baking for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: Healthy Treats
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg