Sugar-free oatmeal date cookies
User Reviews
4.7
Sugar-free oatmeal date cookies
Description
Sugar-free oatmeal date cookies combine chopped Medjool dates, softened butter, and half an egg as a binding base with all-purpose flour, old-fashioned oats, baking soda, and cinnamon. The dates are integrated into the dough by blending with butter and egg, ensuring their sweetness is distributed throughout. Baking at 350°F yields cookies with a soft yet slightly chewy texture and subtle spice notes from cinnamon.
The oats contribute a hearty texture that complements the sticky sweetness of the dates. The cookies are rolled slightly and flattened before baking, which helps them to spread evenly and brown on the edges. The result is a satisfying treat without refined sugar, ideal for those limiting their sweetener intake.
These cookies can be enjoyed as a snack or dessert. Their moderate sweetness and wholesome texture make them a practical option for everyday indulgence. The recipe allows for substitution of date types depending on availability and preference, which can slightly alter the flavor profile.
If the dough is too moist, adding an extra tablespoon of flour helps create the right consistency for shaping. Using soft or semi-hydrated dates may make blending easier but can intensify the flavor and sweetness slightly.
Ingredients
- 4 oz Medjool dates pitted weight - 4oz = around ½ cup, well packed (see notes re alternative)
- 2 oz butter softened to room temperature and cut into chunks, unsalted
- ½ egg beaten
- ⅓ cup all-purpose flour plain flour
- ½ cup oats old fashioned rather than quick
- ¼ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350F/175C.
- Roughly chop the dates and blend with the butter and egg (food processor works well).
- Add the remaining ingredients and either pulse a few times if using a food processor or stir until combined. If using food processor, you may need to stir at the end to get everything well-mixed.
- Take spoonfuls and roll slightly in your hand then put on a baking tray and flatten slightly.
- Bake for approximately 15mins until starting to brown.
Notes
- If dough feels too soft, add 1 tablespoon more flour to adjust consistency.
- Semi-hydrated 'soft and juicy' dates can be used instead of Medjool dates; they blend more easily but have a stronger flavor and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 21mg | 1% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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