These cookies are so quick, easy, and healthy! There is no added sugar, they're gluten-free, and vegan too.
As soon as I made them, I was handing them out to my husband, sister, son, niece, everyone; and they all devoured these tasty treats. You're only going to need 3 ingredients (plus a little water), so let's get started.
I have so many fond memories of watching my mom bake when I was a little girl. She always made the best snacks, her cooking was fantastic, and I really admired her as the chef of our household! Since becoming a mom, I really felt like I needed to practice my homemaking skills and get better at cooking & baking so that I could be that positive example for my son like my mom was for me. Lately, I've been trying to experiment with different ingredients and attempting new recipes.
My reasoning for making these cookies specifically was because I found a huge bag of medjool dates in my cupboard. I had forgotten they were there, and wanted to find a purpose for them; preferably something we could all enjoy as a family.
A diabetic-friendly, vegan, and gluten-free treat for the whole family
I originally found this recipe while browsing on Pinterest. The cookies looked easy and yummy, but I don't own a food processor (just a blender) and had to modify the recipe to suit my needs. Today I'll be sharing with you my personal take on these Three Ingredient Date Cookies.
Three Ingredient Date Cookies
Ingredients
1 ½ cups of rolled oats
½ cup natural peanut butter (use a fresh jar if possible)
1 ½ cups of pitted dates
½ cup water
Directions
Set the oven to 350 and line a cookie sheet with parchment paper.
Place dates into a small pot of boiling water and let simmer for 10 minutes to soften them up.
Add the rolled oats to a blender and blend until the oats turn into a flour
In a medium bowl, put your blended oats and peanut butter in and mix.
Once your dates are softened, place in blender and add 1/2 cup of water. Blend until the dates turn into a thick paste.
Add date mixture to your oats and peanut butter. Stir until combined.
Roll the dough into tablespoon sized balls and line them up on the parchment lined cookie sheet. Using a fork, press down on the balls to flatten into cookies.
Bake for 10 – 12 minutes, rotating the cookie sheet half way through. Check the bottoms at 10 minutes – they should be brown. The tops will not change color.
Let cool on the cookie sheet for 10 minutes then transfer to a rack. Store covered at room temperature for 7-10 days.
After letting your cookies cool for at least 10 minutes, enjoy! I personally preferred these cookies the following day(s) because they softened up even more, and I found they became more flavorful as time went on.
These yummy three ingredient date cookies kind of remind me of Lara Bars! In future, I think I might even add a couple chocolate chips to get them even closer that taste.
Overall, these were such a hit and I will definitely be making them again.
Comments