This recipe is inspired by my 4-ingredient peanut butter cookies, only this time we’re using dates instead of coconut sugar as the sweetener. And I’ve kept this recipe vegan by using a flax egg! The result is a perfectly sweet peanut butter cookie, with a chewy, tender middle.
Why You’ll Love Them
These date cookies are some of the easiest and healthiest cookies I’ve ever made. This recipe calls for slightly more than 3 ingredients because I wanted to add a splash of vanilla for flavor, and a touch of baking soda and vinegar to help them rise, but they still have a short ingredient list and quick preparation. These cookies are also:
Flourless! Gluten-free and grain-free Date-sweetened with no added sugar Dairy-free Egg-free Vegan Paleo-friendly, if you use a different nut butter Moist and delicious
They’ve passed my picky 3-year-old’s taste test with flying colors, so I hope you’ll love them, too.
Substitution Notes:
I imagine these cookies could be made using any nut butter you love, so if you want to use almond butter or sunflower seed butter (for a nut-free cookie!) go for it. Beware the sunflower seed butter + baking soda can produce a green-colored cookie due to a chemical reaction, so don’t be startled by that if you make the substitution. (It’s still totally safe to eat!) I haven’t tested this recipe using date paste yet, but I would guess you could replace the dates with 1 cup of date paste with similar results. (Maybe omit the extra water in the recipe?) If you don’t need this recipe to be vegan, I think you could swap a real egg for the “flax egg.” Simply omit the flax seeds and water and use a real egg instead. As always, please leave a comment below if you try making any modifications to this recipe so we can all benefit from your experience.
— Reader Feedback: What’s your favorite type of cookie? My dad’s favorite is Oatmeal Raisin, so I’m thinking of tackling a date-sweetened version for Father’s Day!
