Name: Sugar-Free Date Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Ingredients: 1 cup rolled oats (Use old-fashioned rolled oats for best texture; quick oats will yield a softer cookie.); 1 cup pitted dates (Medjool are ideal for stickiness and flavor; chop if large.); 1/2 cup peanut butter (Creamy or crunchy both work; natural PB will be thinner.)

I’ve been making these quick sugar-free date cookies for years when I want a fast, portable snack that actually tastes like a treat. They’re just three pantry staples — oats, dates, and peanut butter — yet they bake into warm, chewy rounds that are great for lunchboxes, after-school snacks, or crumbled over morning yogurt. If you like simple, wholesome baking, this is one to keep on repeat; it even pairs nicely with other oatmeal cookie ideas like the date oatmeal breakfast cookies I turn to on busy mornings.

Why you’ll love this dish

These cookies are surprisingly satisfying for something so simple. They’re free of added refined sugar (sweetened only with dates), require minimal equipment, and make a batch in under 30 minutes from start to finish. They’re also:

Kid-approved and portable — easy to pack for school or hikes.
Budget-friendly — no exotic ingredients, just staples.
Flexible — swap nut butters, add mix-ins, or keep them plain.
Better-for-you in the sense of no added white sugar (but still energy-dense).

“These cookies vanished in an afternoon — chewy, not too sweet, and guilt-free enough for my snack drawer.”

If you’re exploring other sugar-free oatmeal options for variety, check this guide to healthy sugar-free oatmeal cookies for inspiration.

How this recipe comes together

Step-by-step overview

Quick pulse: oats and pitted dates become a coarse, sticky dough in a food processor.
Smooth binder: peanut butter is added and blended until evenly combined.
Shape and bake: portion with a scoop, flatten slightly, and bake 10–12 minutes until set.
Cool and enjoy: brief rest on the sheet helps them firm before moving to a rack.

This short workflow means you can go from pantry to plate in about 20–25 minutes, and most of that is hands-off baking time.

What you’ll need

Key ingredients

1 cup rolled oats (use old-fashioned rolled oats for best texture; quick oats will yield a softer cookie)
1 cup pitted dates (Medjool are ideal for stickiness and flavor; chop if large)
1/2 cup peanut butter (creamy or crunchy both work; natural PB will be thinner)

Notes and substitutions inline:

For nut-free: swap peanut butter for sunflower seed butter.
To make them gluten-free: use certified gluten-free rolled oats.
If dates are dry, soak them in warm water for 10 minutes, drain, then proceed.

Directions to follow

Preheat and prepare: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Pulse oats and dates: In a food processor, pulse the rolled oats with the pitted dates until the mixture forms a coarse, sticky dough — small chunks are fine.
Add peanut butter: Spoon in the peanut butter and process until the mixture is uniformly combined and smooth. Scrape down the bowl once if needed.
Portion: Use a tablespoon or a small cookie scoop to drop mounds onto the prepared sheet, spacing them about 1 inch apart.
Flatten: Slightly press each mound with the back of a spoon or your fingers so they’re flatter than a ball — this helps even baking.
Bake: Roast 10–12 minutes, until the edges show a touch of golden color and the centers look set.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.

If you want a different crunchy finish, try pressing a few chopped nuts or a flake of sea salt on top before baking. For a coconut twist, you might compare techniques with this crispy coconut oat cookie recipe.

Best ways to enjoy it

Serving suggestions

Warm with a smear: Serve one warm with an extra dab of peanut butter or almond butter.
Breakfast topper: Crumble a cookie over plain yogurt and fresh berries for texture and natural sweetness.
Snack plate: Arrange with apple slices, cheese, or a handful of nuts for a mini-meal.
Lunchbox hit: Wrap individually for an easy, no-mess school snack.

For a simple plated look, stack three cookies and place a few date slices and a drizzle of nut butter beside them.

How to store & freeze

Storage and reheating tips

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 1 week (peanut butter and dates preserve well chilled).
Freezer: Freeze in a single layer on a sheet tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds.

Food safety note: because these are made without eggs or dairy, the main concerns are spoilage and rancidity of nut butter; refrigeration slows both. Always use clean hands and utensils when handling cookies to avoid contamination.

Pro chef tips

Pulse, don’t overblend: Stop when the mixture holds together when pinched. Overprocessing can make the dough too smooth and dense.
Measure by feel: The dough should be tacky but not soupy. If it’s too dry, add 1–2 teaspoons of water; if too wet, add a tablespoon of oats.
Toast the oats (optional): For a nuttier flavor, toast the oats in a dry skillet over medium heat for 3–4 minutes before pulsing.
Scoop consistently: Use a small cookie scoop for uniform baking and yields (expect roughly 16–18 tablespoon-sized cookies).
Salt is your friend: A pinch of flaky sea salt on top brightens the sweetness.

If you like oat-based baked goods, you may also enjoy this nutty option using almond flour and oats in my almond flour oatmeal cookies post.

Creative twists

Recipe variations

Chocolate chip: Stir in 1/4 cup dark chocolate chips after combining the dough.
Coconut-date: Add 1/4 cup shredded coconut to the processor for a tropical note.
Spiced chai: Sprinkle 1/2 teaspoon cinnamon and a pinch of cardamom into the mix.
Protein boost: Fold in 1–2 tablespoons of vanilla protein powder (may require a splash of water).
Energy bites (no-bake): Skip baking and refrigerate small rounds for 30 minutes to firm, turning them into no-bake energy bites.

Nut-free swap: replace peanut butter with tahini or sunflower seed butter and add a touch of vanilla to balance the flavor.

Common questions

Q: Are these truly sugar-free?
A: They contain no added sugar, but dates are naturally high in sugars (fructose and glucose). “Sugar-free” here means no refined white or brown sugar; if you need a low-sugar diet, consult with a nutritionist about portion size.

Q: Can I make these without a food processor?
A: Yes. Finely chop the oats and dates with a sharp knife, then mash together thoroughly with peanut butter. The texture will be chunkier and require more elbow grease.

Q: How many cookies does this recipe make?
A: Using a tablespoon scoop, expect about 16–18 cookies depending on how much you flatten them.

Q: Are these gluten-free?
A: They can be if you use certified gluten-free rolled oats. Regular rolled oats may be cross-contaminated with gluten during processing.

Q: Can I substitute almond or cashew butter?
A: Absolutely. Use the same amount; flavor and texture will shift slightly but still be delicious.

Conclusion

These Sugar-Free Date Cookies are a reliable, quick bake when you want a wholesome, naturally sweet snack with minimal fuss. For another take on a date-forward cookie, see Sugar-free oatmeal date cookies – Caroline’s Cooking, and for a playful three-ingredient variation you can compare techniques with Sugar Free Date Cookies – Only THREE healthy ingredients!.