How These Cookies Saved My Afternoon (Again!)
Okay, confession: when I’m running on empty and my sweet tooth starts hollering, I always end up making these healthy 3-ingredient date cookies. Actually, it all started last summer when my neighbor (the one who leaves mysterious plants on my porch) dropped off way too many Medjool dates. I tried out this recipe on a whim, a little messy, a bit unsure, and somehow it came out so good my kids ate half the batch in one sitting. Honestly, that never happens with anything vaguely healthy. Big win in my book.
Funny story—it took me ages to stop calling them “breakfast cookies” since I secretly like them with coffee first thing (sorry, not sorry). And let’s be honest, there’s something a bit magical about a snack that’s a dessert but healthy enough you sort of feel smug eating it before noon.
Why These Are On Repeat in My Kitchen
I make these date cookies when I basically want something sweet but really can’t be bothered with dragging out half the pantry. My family goes bananas for these because they’re chewy but not too sweet (unless, of course, I mess up the ratio, which, uh, has happened more than once), and frankly, they’re almost impossible to wreck. I used to burn cookies all the time, but honestly, these are more forgiving than my gran when I forgot her birthday. (Sorry, gran!)
And get this—no added sugar, so you can pretend you’re eating health food (which, I mean, kind of is). Bonus: barely any clean up, except that one rogue piece of date that sticks to the counter. You know the one.
What You’ll Need (and What I’ve Swapped In)
- 1 cup pitted dates (Medjool are the best—so soft! But really, I’ve used Deglet Noor too when I was in a pinch. Even the dried ones are fine, so long as you soak them a bit first.)
- 1 cup rolled oats (Regular old-fashioned oats work; I’ve tried quick-cooking ones, and they do just fine. My grandmother swore by Bob’s Red Mill, but let’s be real, the bag from the shop round the corner’s just as good.)
- 1/2 cup nut butter (Peanut butter is my go-to, but almond or even tahini is lovely. Out of peanut? I’ve mashed in a banana before—came out softer but still yummy.)
How I Throw These Together
- Prep your dates: If your dates are on the dry side, soak them in warm water for about 10 minutes. Seriously, don’t skip this part—unless you like wrestling with your food processor.
- Mix it up: Chuck the dates, oats, and nut butter into a food processor. Blitz until it forms a kind of sticky, lumpy dough. Pause and scrape the sides if you need—this is where I usually sneak a bite. On second thought, make sure no one’s watching unless you want company!
- Shape ’em up: Take small spoonfuls and roll ’em into balls, then flatten into rustic little cookies. Don’t bother making them perfect—mine are always wonky, and nobody’s complained yet.
- Bake: Pop them on a lined tray and bake at 175°C (350°F) for about 10–12 minutes. Cookies should be just golden at the edges. Don’t panic if they look a bit too soft—they’ll firm up as they cool. Or at least, that’s what I keep telling myself.
Notes From My (Sometimes Chaotic) Kitchen
- I learned the hard way: don’t over-process or you’ll get paste, not dough. Actually, chunkier is better here.
- If you go heavy on nut butter, they’ll spread a bit more, so don’t overcrowd the tray (speaking from a sticky, smushed-together-cookie experience).
- And if the mixture seems dry, just add a splash of water. Too wet? Hey, toss in a few more oats—no need to fret.
It’s Fun to Experiment (Mostly…)
- I once added cinnamon and raisins—wow, that hit the spot.
- Chopped walnuts? Lovely.
- I tried dark chocolate chips once. Total game-changer, though the batch mysteriously disappeared before I got to try a second one.
- Tried coconut flour once, thinking I’d be clever. Ended up with bricks. Wouldn’t recommend.
Don’t Have a Food Processor? Here’s How I Fudged It
You can totally mash everything up in a big bowl with a fork or potato masher. It’s a bit of a workout, but hey, that’s your cardio sorted! I’ve done it that way when mine was full of soup. It’s messier, but good fun.
How Long Do These Last? (Honestly…)
If by chance you don’t eat the entire batch in one go—my record is about 18 hours—they’ll keep fine in an airtight tin for 3 days. Fridge works too, though I reckon they get a bit firmer and, dare I say, even tastier the second day. No judgment if they vanish before nightfall.
How I Like to Serve These (You Do You!)
I like mine warm, mug of coffee in hand. My little ones love dunking them in milk. Sometimes we make them tiny, mini-cookie style for lunchboxes (not that they last until lunch, mind you). And if you want to get fancy, top with a swipe of nut butter or a few chocolate chips.
Lessons Learned So You Don’t Make My Mistakes
- Once, I tried cranking up the oven to speed things up. Don’t. They burn fast—patience really is a virtue here.
- Another time, I used way too many dates, thinking more = better. Not so much. The cookies stuck to my teeth for hours (oops).
For inspiration or, honestly, just to check if you’re not the only one who doubts oat cookies, I sometimes browse Minimalist Baker’s cookie ideas or the comments over at Cookie and Kate. You never know!
People Actually Ask Me…
- Can I use something besides dates?
I get this a lot! I think prunes work, or even dried figs if you’re feeling a bit adventurous, but the flavor’s different—less caramel-y. - What if I don’t have nut butter?
I’ve mashed a ripe banana once, like I said, but it makes for a softer cookie. Also works with sunflower seed butter if allergies are an issue. - Are these really healthy?
Look, “healthy” can mean a lot of things, but they’re healthier than normal sugar-laden ones—I mean, there’s no added sugar, right? - Do kids actually eat them?
Mine do! But on the odd day they seem to turn their noses up, I just add a few choc chips and suddenly they’re ‘the best cookies in the world!’
Sorry, took a weird detour earlier—I had coffee brewing and lost my train of thought. Anyway, let me know how yours turn out! And if you ever discover a new spin that’s actually worth repeating, send it my way. Sharing is caring, right?
Ingredients
- 1 cup pitted Medjool dates, chopped
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon sea salt (optional)
- 1/2 teaspoon vanilla extract (optional)
- 2 tablespoons water (if needed)
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2Add chopped dates to a food processor and pulse until they form a sticky paste.
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3Add rolled oats, almond butter, cinnamon, sea salt, and vanilla extract. Process until well combined. Add water if needed for consistency.
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4Scoop tablespoon-sized portions of dough onto the baking sheet and gently flatten each with your hand or a fork.
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5Bake for 12-15 minutes or until cookies are set and lightly golden. Let cool before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
3gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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