Introduction
You get the best of both worlds with these Spiced Peanut Butter Date Cookies—a cozy, warmly spiced treat that’s also naturally sweetened. The rich, nutty dough bakes into a perfectly chewy cookie with delightful pops of chocolate in every bite.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 cookies
Ingredients
- 1 1/2 cups blanched almond flour (155 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 cup chocolate chips (45 grams)
- 1 egg
- 1 cup packed Medjool dates, pitted (180 grams (about 10))
- 1/2 cup natural creamy peanut butter (125 grams)
- 3 tablespoons solid coconut oil (45 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, salt, ginger, cinnamon, allspice, cardamom, cloves, and baking soda. Stir in the chocolate chips and set aside.
- In a food processor or high-powered blender, combine the pitted dates, peanut butter, solid coconut oil, and egg. Process for 1-2 minutes until a smooth, thick paste forms, scraping down the sides as needed.
- Scrape the date paste into the bowl with the dry ingredients. Use a spatula or your hands to mix everything together until a uniform, slightly sticky dough forms.
- Scoop out dough (about 1 heaping tablespoon each) and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
- Bake for 13-15 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Variations
- Swirl Style: Before baking, use a fork to press a classic criss-cross pattern into the top of each cookie for a traditional peanut butter cookie look.
- Double Chocolate: After mixing, fold in an extra tablespoon of chocolate chips for even more intense chocolate flavor in each bite.
- Thumbprint Cookies: Press a small indentation into the center of each cookie dough ball before baking. Once cooled, you can fill the well with a little extra peanut butter.
- Cookie Bars: Press the dough evenly into a parchment-lined 8×8 inch baking pan and bake for 20-25 minutes. Let cool completely before slicing into bars.
Tips for Success
- Ensure your dates are fresh, soft, and pitted. If they are dry, soak them in warm water for 10 minutes, then drain and pat dry before using.
- Use natural peanut butter where the oil separates (the kind you stir). Avoid commercial peanut butters with added sugars or hydrogenated oils, as they can alter the texture.
- For consistently sized cookies, use a #40 cookie scoop or a heaping tablespoon measure.
- Don’t overbake. The cookies will be soft when they come out of the oven but will set beautifully as they cool on the pan.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag for up to 3 months. To refresh, warm a cookie in the microwave for 10-15 seconds or in a 300°F oven for 3-4 minutes.
FAQ
Can I use a different nut butter?
Yes, almond butter or cashew butter would work as a direct substitute for the peanut butter, though it will change the flavor profile.
My dough is too sticky to handle. What should I do?
Chill the dough in the refrigerator for 15-20 minutes. This will firm up the coconut oil and make it easier to roll into balls. You can also lightly dampen your hands with water to prevent sticking.
Why are my cookies too flat or spreading too much?
This can happen if your coconut oil was too warm or melted. Make sure it is solid (like softened butter) when you add it. Also, double-check your measurements—using too little almond flour can cause spreading.
Can I make these cookies vegan?
You can try using a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit for 5 mins) as an egg substitute. The texture may be slightly more delicate.
Is the coconut oil flavor strong?
No, the coconut flavor is very mild, especially when paired with the strong flavors of peanut butter, dates, and spices. It primarily acts as a binding fat.
Can I omit or reduce the spices?
Yes, you can adjust the spices to your taste. For a simpler cookie, you could use just 1 teaspoon of cinnamon and omit the others.