Looking for a naturally sweet cookie that requires no refined sugar? These Sugar-Free Date Cookies are soft, chewy, and packed with flavor! Made with wholesome ingredients like Medjool dates, walnuts, and oats, these cookies are a guilt-free treat you can enjoy any time of day.
I love this easy cookie recipe is because comes together in minutes, and even though it doesn’t contain any flour, butter or sugar, it’s unbelievably delicious and satisfying.
Cultural Influence: Middle Eastern and Mediterranean inspired, where dates are a staple ingredient in both sweet and savory dishes.
Primary Cooking Technique: A no-fuss, food processor method and oven-baking
Flavor Profile: Rich, naturally sweet, and slightly nutty with warm cinnamon undertones. The Medjool dates bring a deep caramel-like sweetness, complemented by the crunch of walnuts.
Skill Level: Beginner-friendly
Ingredients
Walnuts: Just as they are used in tahini cookies, walnuts add a nutty richness.
Old-fashioned oatmeal: Provides structure and a slight chewiness.
Medjool dates: The base of these cookies that makes them sweet gives them the chewy texture.
Egg: Binds everything together (flax egg can be used as a vegan alternative).
Cinnamon: Enhances the warmth and depth of flavor.
Baking soda: gives the cookies a slight lift and soft texture.
Water: Optional and only used if the dough is not coming together.
Ingredient Spotlight: Medjool Date
Medjool dates are known as the “king of dates” for a reason! Originally from Morocco, these plump, juicy dates are naturally sweet with a deep caramel flavor.
Unlike regular dates, Medjool dates are larger, softer, and have a rich, almost honey-like taste, making them ideal for baking.
How to Choose & Store Medjool Dates
Look for Freshness – Plump, glossy skin with a slightly sticky texture (not too dry or too hard).
Storage Tips:
Store at room temperature for up to 2 months.
Refrigerate for up to 6 months for longer freshness.
Place the pitted Medjool dates in a bowl and cover them with warm water. Let them sit for 10 minutes to soften. This step ensures the dates blend smoothly into the dough.
Step 2: Blend Ingredients
In a high-powered blender or food processor, add the walnuts and oats. Blend until they reach a fine, flour-like consistency.
Next, add the cinnamon and salt. Drain the dates (but don’t throw away the soaking water). Add the dates, egg, cinnamon, salt, baking soda, and 1 tablespoon of the reserved soaking water to the blended walnuts and oats.
Blend everything until the mixture comes together into a dough-like consistency. If it’s too dry, add another tablespoon of the reserved date water.
Step 3: Chill
Transfer the dough to a bowl and refrigerate for 30 minutes. If chilling for longer, let it sit at room temperature for about 20 minutes before baking.
Step 4: Shape and Bake
Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop out small portions of dough and press them down slightly to form cookies.
Bake for 12-15 minutes, or until the cookies develop a light golden-brown hue at the bottom.
Step 5: Cool and Serve
Let the cookies cool completely before removing them from the baking sheet to prevent breaking. Serve and enjoy!
Recipe Tips
Don’t Over blend – Blend just until the dough comes together to avoid over-processing the oats.
Chill the Dough – This step helps the cookies hold their shape while baking.
Watch the Bake Time – They’re done when the bottoms are slightly golden; overbaking can make them too dry.
Use a High-Powered Blender or Food Processor – To achieve a smooth, well-combined dough.
Variations and Add-Ins
Nut-Free Option – Swap walnuts for sunflower seeds or extra oats.
Gluten Free– Use gluten free oats instead of regular oats.
Chocolate Lovers – Add a handful of dark chocolate chips for extra indulgence.
Coconut Twist – Mix in shredded unsweetened coconut for extra texture.
Egg Free– Use flax egg or other egg alternative.
Spiced Up – Enhance the flavor with a pinch of nutmeg or cardamom.
How to Store Date Cookies
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keep the date cookies in an airtight container the fridge for up to 10 days
Freeze: Place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Are these cookies gluten-free?
No, but they can be if you swap out regular oats for certified gluten-free oats.
Can I use a different type of date?
Medjool dates are recommended for their soft texture, plumper, and caramel-like sweetness, but if using Deglet Noor or another variety, soak them longer for a softer consistency.
Why do I need to soak the dates?
Soaking softens the dates, making them easier to blend into a smooth dough. Plus, the soaking water helps bring the dough together.
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Place the pitted Medjool dates in a bowl and cover them with warm water. Let them sit for 10minutes to soften. This step ensures the dates blend smoothly into the dough.
In a high-powered blender or food processor, blend the walnuts and oats until they have a flour-like consistency.
Add the dates, egg, cinnamon, salt, baking soda, and 1 tablespoon of the reserved soaking water to the blended walnuts and oats.
Blend until the mixture comes together into a dough-like consistency. If it’s too dry, add another tablespoon of the reserved date water.
Transfer the dough to a bowl, cover and refrigerate for 30 minutes. If chilling for longer, let it sit at room temperature for about 20minutes before baking.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop out small portions of dough (1 to 1 1/2 tbsp) and press them down slightly using your fingers to form the cookies.
Bake for 12-15 minutes, or until the cookies develop a light golden-brown hue at the bottom.
Let the cookies cool completely before removing them from the baking sheet.
Video
Notes
Chilling the dough will help with the consistency of the cookies.
Store the cookies in an airtight container at room temperature for up to 2 days and in the fridge for up to 10 days.
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