Date-Sweetened Peanut Butter Cookies
User Reviews
4.8
204 reviews
Excellent
Date-Sweetened Peanut Butter Cookies
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These Date-Sweetened Peanut Butter Cookies combine the natural sweetness of Medjool dates with creamy peanut butter for a chewy and slightly sticky texture. Ground flaxseed adds a subtle nuttiness and binds the dough along with baking soda and apple cider vinegar for a mild rise. The coarse sea salt on top balances the sweetness and enhances the flavors. Made without refined sugar, these cookies offer a wholesome treat using pantry staples and simple preparation steps.
Description
Date-Sweetened Peanut Butter Cookies feature pitted Medjool dates processed into a crumbly base, then mixed with peanut butter, ground flax seeds, water, vanilla, baking soda, and apple cider vinegar to create a sticky batter. The dough is shaped into balls and gently flattened before baking, resulting in soft, chewy cookies with a balanced sweetness from the dates and a rich peanut butter flavor. A sprinkle of coarse sea salt atop each cookie introduces a savory contrast. This recipe leans on natural sweeteners and does not require refined sugar, making it a distinctive variation on classic peanut butter cookies.
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Ingredients
- 1 cup Medjool dates , pitted (8 ounces)
- 1 cup peanut butter (or other nut butter)
- 1 tablespoon flax seeds , ground
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- sea salt optional; for topping, coarse
Instructions
- Preheat the oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
- In a large food processor fitted with an "S" blade, process the dates until crumbly. (It's okay if a ball forms, too.)
- Add in the peanut butter, ground flax, water, vanilla, baking soda, and vinegar. Process until a sticky, uniform batter is created. Be careful not to over-process the mixture, as the peanut butter will release excess oil when over-mixed, and that will make the batter feel very oily to work with. (Don't worry if this happens, though-- the cookies still turn out totally fine!)
- Use a heaping tablespoon to scoop the dough into your hands, then roll the dough into a ball between the palms of your hands. Repeat with the remaining batter, making about 20 balls. Place each ball onto the baking sheet about an inch apart, then use your hands to gently flatten each ball into a cookie shape. Sprinkle a bit of coarse sea salt over each cookie, if desired, then bake until the edges of the cookies start to feel dry, about 13 to 15 minutes. (The cookies will still feel fragile at this point, but that's okay.) The longer you bake the cookies the more firm they will be, so at 13 minutes of baking you'll have a soft, almost under-baked middle (which is how I love them!) and at 15 minutes they will be a little more firm and brown around the edges. I imagine you could bake them up to 20 minutes without burning them, if you want a cookie that is even more firm, but my family likes our cookies to be soft and tender in the middles.
- Allow the cookies to cool completely before removing them from the baking sheet and serving. Leftover cookies can be stored in an airtight container in the fridge or freezer. (The cookies will soften if you leave them out on the counter overnight, so chilling them is best for texture and shelf life.)
Nutrition Information
Show Details
Calories
99kcal
(5%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
86mg
(4%)
Potassium
138mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
10IU
(0%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 86mg | 4% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 10IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
204 reviews
Excellent
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