Healthy Oatmeal Peanut Butter Cookies with Dates Recipe
Oats and dates mean this t-OAT-ally tasty dessert is full of fiber and antioxidants. Dates are not just another member of the dried fruit family. High in fibre as well as natural sugar and bursting with vitamins — B1, B2, B3, B5, A1 and C, just to name a few — and minerals, dates qualify as superfood. Besides being a great source of important vitamins, minerals, fiber, and antioxidants, oats may also help with losing weight, lowering blood sugar level, and reducing the risk of heart disease. And these Oatmeal Peanut Butter Cookies with Dates are a delicious way to achieve your fitness goals. Want more recipes with dates? This banana, date and espresso muffins will get you through any sugar cravings!


  1 ½ sticks unsalted butter
  200 g natural peanut butter
  150 g light brown sugar
  2 large eggs
  1 ½ tsp vanilla extract
  400 g gluten-free rolled oats
  200 g oat flour
  ¾ tsp ground cinnamon
  ¾ tsp baking soda
  ½ tsp salt
  300 g Medjool dates (pitted and chopped)



Using the Kenwood Chefette, beat butter, peanut butter, and brown sugar until creamy.


Add eggs and vanilla and beat until combined. Next, add oats and flour into the mixture.


Sprinkle cinnamon, baking soda, and salt evenly on top of the mixture and beat on low speed until combined.


Fold in dates. Cover and refrigerate the mixture for a minimum of 8 hours.


Preheat oven to 200°C. While the oven heats, let the batter stand at room temperature.


Scoop the dough into balls and place them on an ungreased baking sheet. Press with a fork to flatten the balls into cookies.


Bake the cookies at 180°C for 8 to 10 minutes until the cookies turn brown on the bottom.


Let cool on the pan for 2 minutes before transferring to a wire rack to cool for about 10 minutes more.