They’re here! My new favorite (no-bake) cookies are here!
And good news. They only require 1 bowl, 5 minutes, and 3 ingredients! Let’s (not) bake!
It all starts with oats and dates blended together. Then peanut butter gets thrown into the mix. The result is a cookie dough that’s perfectly tender, salty, and sweet!
Form into discs and press down with a fork for those classic cross hatch marks.
Stop there or go the extra mile and make a 3-ingredient chocolate glaze for dipping these beauties! Talk about a chocolate peanut butter match made in heaven.
We hope you LOVE these cookies! They’re
Simple to make
Easy
Salty-sweet
Tender
Satisfying
& Super tasty
These would make the perfect snack or dessert when you need something that’s on the healthier side fast. I could see these making great gifts. Or make in a large batch and keep them in the freezer so there’s always a healthier treat on hand!
Enjoy these as is, with a cup of Golden Milk or Homemade Dairy-Free Milk, or crumbled in Vegan Coconut Ice Cream!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
3-Ingredient No-Bake Peanut Butter Cookies
Ingredients
COOKIES
- 1 cup gluten-free rolled oats
- 1 Pinch sea salt (optional)
- 3/4 cup medjool dates (pitted // measured after pitting)
- 1/2 cup natural salted peanut butter (creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand)
CHOCOLATE GLAZE optional
- 3 Tbsp coconut oil (melted// measured after melting)
- 3 Tbsp cacao powder (sifted // or sub unsweetened cocoa powder)
- 1-2 tsp maple syrup (plus more to taste)
- 1 Pinch sea salt (optional)
Instructions
- Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
- Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
- Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
- Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.
Video
Notes
*Prep time does not reflect time to prepare glaze and dip cookies.
Kelikaneki says
My dates were Hadley brand which is supposed to be good quality but they were dry and tasteless. The “dough” had good flavor but had to add some brown sugar. Way too crumbly. Ended up having to add the rest of the jar of peanut butter. They held together somewhat better after that. My husband is a peanut butter fiend, so I think they will be ok. Not sure I’d make them again
Bummer! We’re so sorry they didn’t work out. If the dates were dry and tasteless, that is going to impact the texture/flavor of the cookies. Soaking the dates and draining can help with the texture. For best results, we’d suggest using medjool dates that are fresh and sticky!
Michele says
Can I used granola cereal instead of oats. Any suggestions, love granola, peanut butter and dates.
Hi Michele, hmm, we’re not sure if that would work! The texture might be too crunchy. Let us know if you try it!
Tanvi says
Hi, can I bake these cookies for a toasted flavour?
Hi Tanvi, we haven’t tested baking these and don’t think it would work well, but let us know if you decide to try it!
Tanvi says
Thnx for the prompt reply.
Should I lightly roast oats before blending?
That could be really tasty! Let us know if you try it!
Christina ♡ says
Can I use almond butter instead of peanut? And for the glaze would subbing carob for coco and honey for maple syrup work? My parents are on a parasite cleanse and can’t have coco or maplesyrup and we don’t have peanut butter.
Hi Christina, the flavor will vary slightly, but we think it would still work. Let us know if you try it!
corinne garcia says
Great recipe as always!
Thank you so much for your kind words and lovely review, Corinne! xo
Andy says
I followed the recipe exactly (didn’t use the glaze). The cookies taste great, but they are a bit crumbly. Would it help to add a drop of coconut oil to each dough ball, or will that give them a coconut oil flavor?
Also, I must say I really appreciate that the recipe ingredients are provided in grams, probably the only blog that does so. I always get the best results when using ingredients by weight, rather than by cups. After all, we don’t shop for ingredients by cups, which can be subjective depending on how well one packs the cup.
Hi Andy, thanks for the feedback and sorry to hear they turned out a bit crumbly. A little bit of coconut oil should be fine. Or you could add more peanut butter! We wonder if your dates were a bit dried out, perhaps?
Andy says
Appreciate your prompt reply! The dates I used were moist, and the peanut butter was almost runny. I was thinking that maybe if I added 10 grams less oat flour next time, maybe they won’t be crumbly.
That should work! We hope you enjoy the cookies even more next time!
Kelley says
My family of 6 was craving something sweet, so I made these and they were so incredibly yummy. We had to use control to only eat 2 each. My kids had no clue they were made with dates. I did add a little coconut oil and a tad more peanut butter to get them moist enough to stick together. Yum!!!!
We’re so glad these cookies were a hit with the whole family. Thank you for sharing your experience, Kelley! xo
Arya says
This recipe was so easy and delicious! Do you think there is any way to add more flavour, for example add vanilla extract? Great recipe though!!!
We’re so glad you enjoyed it, Arya! Vanilla would be amazing! xo
Jessica says
Making this today but I have dried date pieces and whole pitted dates. Wondering which one to use.
Hi Jessica, we’d recommend whole pitted dates for this recipe.
Nancy Leverton says
What else can you use besides dates in the No Bake peanut butter cookies?
Hi Nancy, the dates are pretty essential for binding and sweetness. You could maybe try another sweetener, but you’d likely need to adjust the ratios. For a date free peanut butter cookie, check out our Gluten-Free Nutter Butters. Hope that helps!
charles says
They are easy to make and quite edible with a coffee. Chocolate chips would probably have made these really good and will try that next time!
Nicole says
I made mine with raisins instead of dates. Not too bad for only have 3 ingredients! If you’re like me and have that sweet tooth after dinner, if you don’t have much this works. Thanks 😊
Maureen says
How this is a 3 ingredient recipe. Not even the cookies themselves are 3 ingredients … I counted 4 in the cookies and 4 more for the dip!
Hi Maureen, only 3 ingredients (oats, dates, peanut butter) are required and the rest are optional.
Nancy Leverton says
Salt is optional. So, that might be the side step there.
Cat Ballou says
Would almond flour work as a substitute for the gluten-free oats? Appreciate your reply.
CB
That should work! You may need more almond flour, as it isn’t as absorbent as the oats. Let us know how it goes!
Astrid says
Just made these, quick, easy and super yum. Thanks foe sharing!
Yay! Thanks so much, Astrid!
Jeannie says
Im disappointed in such high calorie & sugar content per cookie! Is that w/ or w/o choc dip?
Hi Jeannie, the nutrition information is a rough estimate calculated without the optional glaze.
jean says
Perfect, easy “healthy” sweet snack! All the fibers makes me feel so much better about choosing this as my sweet treat.
We’re so glad you enjoy the recipe, Jean! Thank you for sharing! xo
Jade says
These cookies are delightful
We’re so glad you enjoy them, Jade! Thank you for the lovely review! xo
Jade says
These cookies are amazing, quick, healthy and delicious!
Tracy says
3/4 cup packed dates or loose?
Hi Tracy, we do pack the dates. Hope you love them!
Tracy says
thank you, also…my natural peanut butter is not salted, how much salt would you recommend I add?
The recipe should still work well with the recommended pinch of salt!
Ian says
Would the recipe work without the dates?
Hi Ian, the dates are essential for binding and sweetness. You could maybe try another sweetener, but you’d likely need to adjust the ratios.
Debby says
Can you use raisins instead of dates?
Hi Debby, that should work! Let us know if you try it!
Catalina says
Made this but with tahini instead of peanut butter and honey instead of dates and they came out delicious!!!! Brought it to a friend’s dinner and they disappeared in 5 minutes hehe. Thank you!
Amazing! We’re so glad they turned out well with those modifications! Thank you for the lovely review, Catalina! xo
Margaret says
I love these. I keep them in my freezer and they’re my evening snack! I’m also 38 weeks pregnant and supposedly eating 4 dates a day at the end of pregnancy helps promote a smooth and quick labor so this recipe is perfect for me right now!
We’re so glad you’re enjoying them! Wishing you all the best, Margaret!! xo
Michele says
I made these yesterday, my mix was a bit dry so I needed to add 2 tblsp of water and then 1tblsp of maple syrup to get a better mix. But the end result was delicious cookies. Very easy recipe, I highly recommend ⭐️⭐️⭐️⭐️
Thanks for sharing, Michele! If you’re not already using a runny, drippy peanut butter and moist and sticky dates, those should help with texture for next time.
Mark says
I just made these, and they are the peanut butter BOMB!
I am a peanut butter addict, so when I first saw this recipe some weeks ago, I was immediately wanting to make it. However, no food processor or blender, so I let it go.
But tomorrow, for a hike with a dear friend, I wanted to bring a great energy infusing treat, and these again came to mind. More determination = actually do some searching, and I found a date paste recipe that proved to be PERFECT for creating the date base this recipe needs.
For the oats, I simply used rolled oats without blending. No sea salt, as I have none. It came together marvelously! Super yummy as PB only.
Since your chocolate coating recipe looked so easy to make, I had to try my hand at that as well. I used organic cocoa powder, with no sugar, and 2 tsp of maple syrup. It adds a perfect complement to the PB and oats. I use metric measuring devices where I am, and on top of that often kind of add things by feel, so I out-proportioned the melted coconut oil with the cocoa powder, and got a pretty thick consistency that needed only one coat to create a perfectly dipped treat.
Thank You for another excellent recipe!
I am pretty sure my friend will be thankful as well. ; )
Amazing! Thanks so much for sharing, Mark!
Patty A says
I so enjoy this recipe and I’ve made it a number of times. I have added a little bit of melted coconut oil to the dough to help with the coherence issue, and have also tried maple for the same reason. If dates aren’t fresh, I’ve found it’s necessary to chop them first before adding – otherwise they just flop around in the processor and/or get stuck on the blade.
I also like to have chocolate in every bite of the cookie :-) so I use a silicon basting brush and spread the chocolate over the top, then I sprinkle with finishing salt. Delicious! One other variation I’ve tried is adding cacao nibs right into the batter. So good. Love everything you do Dana!
Amazing! Thanks so much for your kind words and helpful review, Patty!
Ann says
I haven’t actually made this cookie with just plain peanut butter, but have adapted it with my nut butter of choice. I’ve made it with homemade dark chocolate almond butter, homemade dark chocolate cinnamon pecan butter, and Reginald’s Homemade Cashew Nilla butter. (this last one tastes like a healthy vanilla wafer). It is my favorite go to healthy dessert recipe- easy 10/10! And this is my go to favorite site for recipes and inspiration.
Amazing! Thanks for sharing, Ann! xo
Jeanah says
So delicious and easy! I subbed almond butter because I didn’t have any peanut butter and used leftover coconut covered dates I had been trying to repurpose. Didn’t need the maple syrup for the chocolate glaze that reason. I could form the balls, but they were crumbly and fell apart a little as others have mentioned but I don’t care because they were so yummy! Thanks for the easy, delicious, healthy recipe!
Yay! Thanks, Jeanah!
Brit Kosuth says
I subbed the peanut butter for sunflower butter, and my dough was way too sticky. I added an extra 1/2 cup oats but there was no hope. Tastes amazing though!
Sorry to hear that, Brit! Did you soak the dates? We wouldn’t think sunflower butter would have much of a different consistency from peanut butter. And to confirm, you used old-fashioned rolled oats?
Thomas says
This is such a great recipe. Like so many others on this blog, it tastes great without sacrificing nutrition.
When I made these, they turned out almost perfect, but maybe a little on the dry side (like some of the other comments have said). I am almost positive it is the dates I used. I used dried medjool dates and I definitely think fresh would be better. The final result was still great, however.
Any recipe this that is this easy, requires so little effort, and tastes so good is worth every ingredient in my opinion.
Thanks for sharing, Thomas! The dates are typically the culprit if they turn out dry, but a drippy peanut butter can also help.
Samantha says
I have made the several times to fill the PB craving and they never dissapoint. Although I noticed fresh mejooled dates make the best consistency so you get what you pay for regarding them!
Agreed! Thanks for sharing, Samantha!
Taylor Vettese says
Hello! I’ve made these twice in the last 24 hours (they’re delicious and quick). Like all of your recipes, we love it. I’m running into the same issue each time, however, maybe you could help me troubleshoot
basically, it’s too dry to form into balls and then press down and use the fork on them. they fall apart. so I add a bit of water. Still great but it changes the texture and then becomes less like a cookie and more like a Reese’s peanut butter cup kind of dense and chewy. We still love it but it is so much better before I add the water. today I added less water (mayhe 1 or 2 tbsp instead of 3 or 4) so they’re not as pretty and fell apart as I was making them but I bet they’ll be more cookie like. Thank you!!!!
Hi Taylor, we’re so glad you enjoy them! A couple ideas: 1) make sure to use a runny, drippy peanut butter, and 2) make sure the dates are moist and sticky!
Carly says
My 5 yo son loves these and loves helping me make them. We both have a sweet tooth so I also smother then in vegan caramel sauce then layer of chocolate. So yummy as a treat for us both and so easy. I freeze for 15 min after adding each layer.
Aw, love that, Carly! Thanks so much for sharing!
Nicki says
These are soo easy to make. I’ve been making them to help me get my daily date intake in to prepare my body for labor. Love how there is no added sugar & the ingredients are simple! I do add a little water if they come out crumbly, and I’ve also frozen them before too.
We’re so glad you enjoy them, Nicki! Thanks so much for the lovely review! And best of luck to you =)
Camille says
Hello! About to make these but don’t have coconut oil. Can you recommend an alternative please 😁 thank you!
Hi Camille, the next best option would be to replace the chocolate glaze with melted dark chocolate or chocolate chips. Hope that helps!
Kat says
Just found this, and ooo!
I do not have a food processor though.
So I am thinking, melted pb, date sugar, and oat flour, then throw in some chocolate chips.
I’m not sure about the amounts yet, but that should take most of the work, and dirty dishes, out of it!
Martha says
A waste of peanut butter in my opinion. The final product tastes like a smushed PB&J sandwich…
Hi Martha, sorry to hear this one wasn’t for you! Other readers seem to have really enjoyed it. Better luck with the next one!
Willem says
Any tips or ideas if you don’t have a food processor? I would love to make these.
Hi Wilem, another reader had success using a blender, but we find blenders have trouble with dates. You could use a blender for the oats and maybe finely chop the dates and combine everything in a bowl. The texture probably won’t get as smooth and even though. Let us know if you try it!
Mary S. says
Saw your recipe for three-ingredient no-bake peanut butter cookies in Huff Post. Came here to find out about it. Question, though: Can you please explain to me, how a three-ingredient recipe includes eight ingredients, or at least four if we don’t include the chocolate dip in the second half of your recipe? Can’t figure that out.
Hi Mary, only 3 ingredients are required: oats, dates, peanut butter. The rest are optional.
Johanna says
These cookies are so easy to make and very delicious!
Yay! Thanks, Johanna!
Ru says
It’s ok to eat raw oats? Have you tried this with almond flour? Grazie
Hi Ru, it is. We haven’t tried this one with almond flour.
Katie says
These are the BOMB. I have to have them on hand at all times after discovering this recipe. So simple and perfect.
The only tip I have is to make sure the peanut butter is room temperature/pourable. It’s much harder to get them to come together with dry/cold peanut butter. I’ve even made these with raisins instead of dates when that was all I had and they were still excellent.
Thanks so much for the excellent recipe!
We’re so glad you enjoy them! Thanks so much for the lovely review and for sharing your tips!
Lauren says
Easy and delicious
Shereeka says
My processor never blended it into a dough ball. Added 10 extra dates, still crumbly so I added a bit of water which immediately turned into a bit of a sticky ball. Decided to just divide out the ball between my kids and me and just eat it.
joan says
I need to make these cookies. But, I haven’t any dates. I have apricots do you think it would work?? Or what can you suggest..
Not that easy to go to the store right now. Looking for your response.
Hi Joan, that might work! Though the flavor may be different. Let us know if you give it a try!
Eryl says
I was craving a peanut butter cookie! And this quick bake free recipe did not disappoint! I will definitely be making these treats again!
Thanks so much for the lovely review, Eryl. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jennifer says
Out of this world! Loved them! I made with the chocolate sauce and just added a little more maple syrup to the chocolate! AMAZING!
Jennifer says
OMG! I need more than 5 stars for these cookies! 10 stars! I made mine with the chocolate and the only difference was I added a little more maple syrup than called for to the chocolate sauce. SO GOOD!!!!
Maggie says
Delicious! And the perfect afternoon treat. I didn’t have enough dates so added maple syrup in addition to the 6 dates I had — delicious!
Megan says
Can I use steel cut oats?
We don’t think that would work, unfortunately. But quick oats might if you have those available?
Romelle says
Hi,
I’m gluten free & don’t eat oats (even GF oats), so I used milled buckwheat. It turned beautiful into buckwheat flour. I added the other ingredients. My dough is too dry & crumbling. What can I add so it will bind together?
Thank you for your help!
Hi Romelle, we would say try adding additional dates and/or peanut butter! If your dates weren’t fresh and sticky or your peanut butter more dry, that could be causing the issue.
Veronica says
My ten year old daughter just made these cookies. Super easy and so delicious!
KP says
I have made this recipe twice. The first time the dough was drier and crumbly, but I worked through it and it was delicious! The second time I added maple syrup as some others suggested and it took these cookies to the next level! I highly recommend tinkering with your dough if it seems dry because it does make a big difference in the end. These peanut butter cookies with the chocolate are the best plant based cookies I have made. Thank you, Dana, for making dessert possible for WFPB eaters!
Molly says
I just made these into the most adorable valentines treats! i squashed the dough out to 1 inch thick, cut them out with a small heart shaped cookie cutter then dipped the whole thing in melted chocolate chips with a touch of coconut oil. So cute and SO delicious!! xo
So great! Thanks for sharing, Molly!
Nicole says
So delish and easy! I’m not much of a baker, so anything I don’t have to throw in the oven is a win! Especially those guilt free sweet treats! I did find my “batter” a bit dry, but next time I’m going to add some more pb and maybe some maple. Regardless, I have to refrain from eating them all! They will be a huge hit at my galentines gym party!
Wonderful! Thanks for sharing, Nicole!
Joel says
I’ve just made a batch of these and they are delicious! I had a similar issue to some commenters below – the mix was a little dry at first. I just added a few more dates and it came together just fine.
Erin says
Hi- I’ve made these to spec, and I find the dough too dry, what can I add to help it stick together? Maybe the date and PB were dry, but I can’t get them to form a shape, they just crumble.
Hi Erin, it definitely sounds like one or both were dry. You could try adding more peanut butter and/or perhaps a liquid sweetener such as maple syrup (or honey if not vegan)? Hope that helps!
Jun says
Mine was crumbly too because my pb is so dry so I added half a banana for moisture and it worked a charm. Also great for sweetness. Although I’m not sure I got the texture right – it feels more on the mushy side than chewy. Like those date bars. Am experimenting with one in my crappy little toaster oven and one in the freezer to see if it would firm it up a bit more.
Thank you for sharing your experience, Jun!
Grace says
These look delicious! Where I live (Australia), it’s not possible to find gluten-free oats. Any thoughts on substitutions? Thanks!
Hmm, what about almond flour?
Grace says
Thanks, Dana! I’ll give it a go :)
Tae says
Just made these. 3 things:
1. I’m new to vegan baking, but these were more like energy bites/balls than cookies to me. Idk, maybe that’s what vegan baking is like? Either way, I like the flavors. And these were a perfect activity and snack for me and my toddler. (Of course, they ended up being my lunch because #momlife. But I feel ok about that bc the ingredients mean I won’t have a sugar crash in like 40 min.)
2. To all the folks out there who had crumbly dough: mine was crumbly, too, bc my dates were a little old and dry. I just added a bit of water until it got back to a dough consistency. I probably added 3 tbsp of water for a half batch of this recipe (so would be 6 tbsp for a full recipe). The 3 tbsp was too much and then the dough was too sticky. I ended up rolling the “cookies” in some quick oats mixed with sea salt so they wouldn’t stick to my hands.
3. My toddler threw some chocolate chips into hers. They melted bc the dough was warm from the food processor, but the flavor was great!
Thanks for sharing your experience, Tae!
Joel says
Hi Grace,
You might try Bob’s Red Mill – they have a couple of gluten free oat products. I see them in health food shops around Sydney and even in some Woolies and IGA stores.
Grace says
Thanks Joel, that’s good to know!
JoyL says
These cookies are everything!!!! What an ingenious recipe.
Without chocolate, I eat them for breakfast. With chocolate, they satisfy all of my cookie needs.
A hack I discovered from having no cocoa powder in the house: I just microwave some dark chocolate chips with a little coconut oil for the coating. It dries up hard and shiny. I love these cold, right out of the fridge.
Thanks so much for the lovely review, Joy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kaela Scott says
Hi Dana,
Thanks for this recipe. I am hoping to make it toMorrow but I have a bunch of deglet noor dates. Will that work?
Many thanks in advance.
Hi Kaela, we haven’t tried that, but it might work. Another reader commented having success. Our only concern is that they may not be sticky enough. Let us know if you give it a try!
Jean says
My three favourite ingredients for a delicious dessert are: chocolate, oats, and peanut butter. And, apparently, it’s in that order. I have made many batches of the vegan no-bake cookies and they are just heavenly. I tried these and just didn’t get the same feeling. It’s not the recipe, it’s just my preference. Turns out, I like chocolate and oats with a bit of p.b. This recipe is oats and p.b with a bit of chocolate. Thank you to Dana, as usual for your creativity.
Saying this, there is no way it’s fair for me to rate this recipe, when it’s just a matter of personal preference. I can’t wait for there to a be food blogger revolution, where the current format is completely renovated.
Thanks for sharing, Jean!
Charlotte says
These cookies are my go to quick make snack. I keep them in ball form. I took them to my gym as an energy snack and they were gone in minutes. The absolute best!!!
Great idea, Charlotte! Thanks so much for sharing!
Sue says
I made exactly to the recipe. OMG awesome!
Yay! Thanks for sharing, Sue!
Anna says
These are SO good!!! Was craving peanut butter cookies but they tend to be so unhealthy, and I was so happy to find this recipe. SO delicious and so easy. A new go-to. Thanks so much for posting this recipe!!
I wasn’t able to make a chocolate glaze but I had leftover chocolate chips that I melted. Looking forward to trying the glaze next time but the melted chocolate chips created a nice hard shell that contrasted greatly with the soft cookie :)
We’re so glad you enjoyed them, Anna! Thanks so much for the lovely review!
Kate says
Can’t wait to try these, Dana, thank you as always :) Is it ok to soak the dates before use?
Hi Kate, if the dates are dry, that should be fine. But if they are already sticky and moist, the texture may be off. Let us know how it goes!
Shana says
Sorry left a previous comment but realised I hadn’t left the rating so adding now!
Thanks, Shana! We’ll add your rating.
Shana says
Yummy!!!! Just made these and although I didn’t have enough dates I topped it up with date syrup for a better and less crumbly consistency.. then I didn’t have cocoa powder either, but had vegan choc chips and used that with the coconut oil and date syrup and decided that they were too good to give to anyone and will just stuff my face with them all. Ok my husband can have one.. no Actually just half..
Dana you are a blessing thanks for all these wonderful and inspiring recipes ?
Thanks for sharing, Shana!!
daisy says
I made these yesterday and all I can say is OH. MY. STARS.!!! I swapped out the peanut butter for Sunbutter, but kept the remaining ingredients the same. Goodness, even my husband (who, let’s say is not health-minded), enjoyed them. The glaze is absolutely refined-sugar free, so I feel good about using it. Can’t wait to make some coconut-free for my boy and see what he thinks.
Dana, you just don’t know how much easier you are making my life with these fabulous recipes!
Rock on!
We’re so glad you enjoyed them, Daisy! Thanks so much for the lovely review! xoxo
Sage says
Do you think I could sub the Oats for almond flour?
We think so! Let us know if you give it a try!
Kenzie says
So yummy!! I pretty much just eat the “dough” with a spoon because it’s so good.
=) Yum! Thanks for the lovely review, Kenzie!
Brianna says
I make these cookies all the time and they are amazing! I have never been disappointed in any of Minimalist Baker’s recipes!❤️
Yay! Thanks for sharing, Brianna! xo
Corrina says
These were so dry. Eating the dough was like giving peanut butter to a dog. I salvaged them by adding maple syrup for moist and binding. I’ll go back to whole oats, maple, and peanut butter.
Hi Corrina, sorry to hear that was your experience! Is it possible that your dates or peanut butter were on the drier side?
Kat says
We made them for a potluck student dinner and they were gone in no time! Everyone was amazed about the taste paired with the simplicity of vegan (!) ingredients :) Best peanut butter cookies ever!
Wonderful! Thanks for sharing, Kat!
Seda says
I tried this recipe yesterday and I loved it. Very easy and healthy… Thank you for sharing ??
Wonderful! Thanks for sharing, Seda! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
sandra says
hoollllyyyy moly these are SO good! I just made these and instead of doing the chocolate glaze, I made a peanut butter glaze with pbfit and coconut oil (I want my toddler to eat them so wna exclude the chocolate) they came out SO good. I totally underestimated how delicious these would be. Stellar recipe!
THANK YOU!
Yay! So glad you and your little one enjoyed them, Sandra! Thanks so much for sharing! xo
Stacey says
I just made a double batch of these cookies for the second time. My whole family loves them. Thank you Dana, you are a genius!
So glad you and your family enjoy these, Stacey! Thanks so much for sharing! xo
Divone says
Always make your almond meal and chocolate chips but decided to try these for a change and OMG!! These are just as good. I love me some peanut butter and chocolate…and they hit the spot. Didnt have cocoa powder so melted down some chocolate chunks adding coconut oil and that did the trick. Love your recipes!!!!!!
Aww, thanks so much Divone! So glad you enjoyed them! xo
Sue says
Oh. My. Gosh. These are amazing!!!! I am a huge fan of raw cookie dough, & my husband is always yelling at me, saying I shouldn’t be eating raw eggs. Problem solved! I followed recipe exactly, except my dates needed more than 30 secs in the food processor before they were the right consistency. These are so delicious. Perfect sweetness, & I love that they are made with healthy, whole food ingredients. Next time, I will definitely double the recipe. Thank you, Dana! You never disappoint!
So glad you enjoyed these, Sue! Thanks so much for sharing! xo
Andree says
It’s hard to describe how much I love these. Even better than store-bought peanut butter cups, which I didn’t think was even possible, and so easy, and so inexpensive. This is my first time reviewing a recipe online. I just had to say how good they are!
Thanks so much for the lovely review, Andree. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Karen says
So quick and easy that I was able to make these while my kiddo was napping. Like others, I added a few oz of water to the dough because it was struggling to come together. I don’t know if these will last the weekend!
So glad you enjoyed them, Karen! xo
TickTock says
So easy & so good!!
Dani says
We have been craving cookies this week and always turn to your site for a healthier option. These were easy and quick! Thank you for helping us healthfully satisfy our craving of the moment :) we’ll definitely be making these again.
Thanks, Dani! xo
G says
Amazing did not change a thing
Anne-Lise says
It’s my favourite fast cookie recipe, I’ve made it many times. I also love how adaptable it is. I ran out of oats today so I used some Weetabix, and it’s looking pretty good (won’t be gluten-free though, but that doesn’t bother me). I also replace the glaze with melted dark chocolate 70% cacao for richer chocolate flavour and a light crunch.
Lovely – thanks for sharing!!
Brandy says
We love these cookies for road trips, picnics, camping, sailing- they are perfectly portable and give a healthy energy boost. I always make a double batch!
Joy says
Hi Dana, I made these and they came out awesome. They tasted like the peanut butter balls I used to make growing up, but without the unhealthy ingredients! I especially loved the chocolate glaze :)
Thanks so much for the lovely review, Joy. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Anne-Lise says
Sorry I forgot to leave a rating with my comment.
Richelle says
This is a delicious base recipe! Due to time restrictions (needed a quick healthy energy boost while painting) I modified this by combining the biscuit and glaze ingredients together in the blender. I then rolled the mixture in to small balls and coated them in a combination of dedicated coconut and chia seeds. The result is a perfect balance of sweet and salty, and the balls look so cute rolled in coconut and chia that I’m going to gift some to a friend who is stressing over her PhD study at the moment. I squished some too in to biscuits and added the coconut and chia on top which also works very well. Thank you for this ultra easy recipe! I think I made them and wrote this review in 10 minutes! Xx
Arielle Adamy says
I just made these with the glaze. I wish I put a few more dates because they weren’t the moist medjool dates. I could have also used a new peanut butter where there is more oil at the top for moisture as well.
The glaze holds it together though!
This recipe really needs to be doubled ! I also wish I used a round cookie cutter to shape my balls, or a maybe a scoop?
I have a lot to learn!
Richelle says
I read recentlyread that storing your peanut butter upside down helps the oil distribute throughout so you don’t get the dry butter at the bottom. I’ve tried it now and it works! Peanut butter is juicy and smooth. I was able to use less coconut oils because my peanut butter oil as distributed so well.
Anna says
This is awesome, thank you for the recipe!
Kate says
These cookies are so easy to make and taste delicious!!!! I highly recommend everyone do the glaze- game changer!!! Thank you for the recipe!
Myrna says
I added a bit more peanut butter and they were delicious!
Jenny says
I just made these using TJ’s chia/flax peanut butter and some generic creamy peanut butter. I added about 1/4 cup extra peanut butter, two extra dates, and some shredded coconut for sweetness. They’re a good “healthy” version of a cookie!
Lou Dale says
How many medjool dates in 1 cup?
How many medjool dates for 3/4 cup?
We’re not sure, sorry Lou! Your best bet is to measure 1 cup or 3/4 cups of them!
Larissa J Smith says
I just made these and they are in the freezer on the second dip of glaze. I used almond butter and sunflower seed butter as I didn’t have peanut butter.
Also in the 1 cup of oats I used one packet of Trader Joe’s mixed instant oatmeal as it has flax, chia, quinoa, amaranth.
These cookies are so easy, fun, & delicious. I’m sure even non vegans will love them. Thank you for another great mostly raw dessert.
Hi Larissa,
Thanks so much for sharing your experience and modifications! We are so glad you enjoyed the recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo