Oatmeal Date Cookies

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Soft, chewy Oatmeal Date Cookies with natural sweetness and simple ingredients for an easy homemade treat.

Course Snack

Cuisine American

Keyword cookies, dates, oats, old-fashioned rolled oats, peanut butter

Prep Time 15

Cook Time 10

Servings cookies

Calories 102kcal

Author Paula

Soak the dates in hot water for 10 minutes. Drain and press excess water out.
1 and ½ cups dates
Set the oven to 350℉ and line a cookie sheet with parchment paper or a silicone baking mat.
Add the oats to the food processor and process it into a flour.
1 and ½ cups old-fashioned rolled oats
Add the peanut butter and soaked dates and process until the dough sticks together when you pinch it in your fingers.
½ cup peanut butter
Using a 1-tablespoon-size spring-release scoop, scoop the dough into balls and place them on the cookie sheet. The cookies won't spread while baking, so use the bottom of a flat glass (spray it with non-stick spray) to press the balls of dough flat into a 2-inch diameter. (You'll probably have to spray the bottom of the glass every time or so since the cookie dough is sticky.)
Bake for 10 to 12 minutes. The cookies don't really change colors after they're cooked. You can check the bottoms at 10 minutes, and they'll be a little darker. When done, these cookies will be chewy and less sticky, but they will not get crunchy.
Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a rack. Store covered at room temperature for 7-10 days. These cookies are great for school lunches and snacks as well as pre- and post-workouts.