I’ve mentioned before that I love tea-time and I like having cookies with lemon tea.
It’s a habit I started a decade ago and it’s something that gives me comfort when I’m replying to my emails or just playing a cozy game on my computer.
I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you’re interested. It did well, so I also wrote this pumpkin oatmeal cookie recipe.
But if you’re like me and want something quick, then you’ll love these 3-ingredient date cookies.
They’re sweetened only with dates, come together in 1 bow, and bake nicely with a good chewy texture.
(I have included variations and substitutes at the end of the recipe in case you want gluten-free options or want to make different variations)
Here are some tips to make it taste amazing. These are completely optional.
- Use soft Medjool dates like these for the most natural sweetness and smooth blending.
- Choose natural almond butter for richness and better flavor balance.
- Add 1/2 tsp vanilla extract or a dash of cinnamon for a subtle warmth that pairs beautifully with the dates.
- A pinch of sea salt flakes on top before baking can elevate the flavor and balance the sweetness.
- Toss in mini dark chocolate chips or chopped walnuts for added texture and indulgence.
Now, let’s dive into the recipe!
3-Ingredient Date Cookies (Soft, Healthy & Naturally Sweet)
Course: DessertDifficulty: Easy12
cookies10
minutes12
minutesIngredients
1 cup pitted Medjool dates (soft and sticky)
1/2 cup nut butter (peanut, almond, or cashew all work)
1 cup quick oats or oat flour
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a food processor, blend the dates until they form a paste.
- Add nut butter and oats or oat flour, and pulse until the mixture becomes thick and sticky. If it’s too dry, add a splash of water or plant milk; if it’s too wet, sprinkle in a little more oats.
- Scoop the dough into small balls using your hands or a cookie scoop, then flatten slightly on the baking tray with a fork for that classic crosshatch pattern.
- Bake for 10–12 minutes until lightly golden around the edges. Let them cool on the tray for 5 minutes, then move to a wire rack to cool completely. They firm up more as they rest.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
Swap oats for almond flour or coconut flour for a grain-free version (adjust quantity to keep the dough firm).
Replace nut butter with sunflower seed butter for a nut-free version that’s still creamy and satisfying.
Want no-bake? Skip the oven and roll the dough into energy bites instead—just chill them in the fridge to firm up.
For extra chew, mix in unsweetened shredded coconut or dried cranberries.
You can also drizzle cooled cookies with melted chocolate for a fancier finish.
Sometimes, I chew on these even when I’m reading. I’m currently reading Vera Wong’s Guide to Snooping and it’s such a good book. It’s cracking me up!
These cookies are soft and super healthy.
