Who loves a good freezer cookie? I do! Especially Vegan Peanut Butter Date Cookies! These cookies are naturally sweetened, full of protein, and super easy to make. The food processor does all the work!
A tip before you start – make sure you have freezer space for the cookies once they’re done. I once got through making a batch and then had to empty part of my freezer to make room for the cookies to set.
If you’re Gluten-Free, make sure your oats say GF on the label. Oats that don’t say Gluten Free on the label are usually processed in a facility that also handles wheat or other grains. Cross-contamination will probably cause a flare-up. At least it does for me. So just a note to be careful and stay healthy. Gluten-free oats typically cost quite a bit more than regular or organic rolled oats, however, so if you don’t need the Gluten-Free version save your money and go for the regular variety.
Dairy-free chocolate chips are another ingredient to consider depending on your specific dietary requirements. I use Enjoy Life brand dairy-free chocolate chips. They typically cost more than double regular chocolate chips. But they are so good! I’ve made these for many friends who eat meat and dairy regularly and they can’t tell the difference.
Substitute for Chocolate Chips
Sometimes I don’t have dairy-free chocolate chips on hand. We go through pantry items quickly around here! Luckily when the chocolate chips will be used for melting anyway, there is a really quick and easy replacement. Melting coconut oil and stirring in cocoa and maple syrup makes a great chocolate drizzle, too. That’s the version I have included in the recipe below.
Oats vs Oat Flour
This recipe calls for Rolled Oats. I used rolled oats in this recipe because oat flour isn’t in everyone’s pantry. But, many of us have rolled oats on hand regularly. Since I need oat flour to be certified gluten-free, it tends to be pretty expensive. Luckily, my 7-year-old Vitamix is an absolute tank. We use it multiple times a day and it’s still humming along like new, so I use it to make my rolled oats into a light, finely ground flour in just a few minutes.
Alternatively, you can just put the rolled oats into the food processor before all of the other ingredients and run it on high until they are almost as fine as the flour you would buy at the store. There are times when this method doesn’t produce a fine enough flour for the end product. I don’t recommend it for pie crusts. But for these cookies, it works really well.
Storing Date Cookies
These awesome Vegan No-Bake Peanut Butter Date Cookies are a perfect treat to keep on hand in the freezer. You never know when a cookie craving will strike! I like to keep these cookies in the freezer for after school snacks. They are also great to have around to curb those sweet cravings that pop up.. well.. daily.
These cookies keep well for up to 3 months in the freezer if kept in an airtight container. Always store any uneaten cookies back in the freezer as well, to maintain their texture. If left at room temperature or in the fridge, they will become very soft and fall apart.
So here they are, our Vegan No Bake Peanut Butter Cate Cookies. If you make these cookies, let us know how it went with a rating or comment below! And show us your results on Instagram @plantednoshery. We hope you love them as much as we do – Enjoy!
Vegan No Bake Peanut Butter Date Cookies
- Cookie Sheet
- Food processor
- Small stove top pot
- 1 cup Oat flour Use certified GF for gluten free option
- 6 Pitted Medjool Dates
- 1 cup Natural Peanut Butter
- ¼ cup Dairy Free Milk I used almond milk
- 2 tbsp Maple Syrup
- 1 tsp Pure vanilla extract
- ¼ tsp Fine Sea Salt
- 2 tbsp Coconut oil
- 2 tbsp Maple Syrup
- 1 tbsp Cocoa powder
Topping over chocolate dip
- 1 tbsp Coarse Sea Salt
- Add pitted medjool dates and pulse until dates are finely chopped
- Add oat flour and pulse 3-4 times until dates and oat flour are roughly mixed
- Add peanut butter, dairy free milk, vanilla, salt and maple syrup and pulse until a sticky dough forms (add additional dairy free milk as needed 2 tsp at a time until dough comes together – how much milk you need will depend on how dry or moist your dates were at the beginning)
- Remove food processor blades and form dough into bite sized balls
- Line up balls on a lined cookie sheet and use a fork or your fingers to flatten halfway
- Cover with plastic or reusable wrap and freeze for 1-2 hours or until set
- Melt "Chocolate Dip" ingredients above: coconut oil, maple syrup and cocoa powder in a small pot, stirring constantly until just melted over medium low heat
- If chocolate dip is quite warm, let it stand in a separate bowl to cool slightly before using – it shouldn't be "hot" or it will run off the cookie
- Spoon out about 1 tsp over each cookie, still on the lined baking sheet
- Immediately after coating each cookie, sprinkle lightly with coarse sea salt on the chocolate side before it sets
- Return uncovered chocolate covered cookies to the freezer for 15 minutes to set the chocolate
- Serve straight out of the freezer or store in air tight container in the freezer for up to 1 month
- Double boiler method for melting the chocolate chips is as follows:
- Fill a pot with 1-2″ of water and boil
- Find a stainless steel bowl that fits snugly over the top of the pot without touching the water below
- Add chocolate chips to the stainless steel bowl
- Stir constantly with a spatula until melted throughout
- Remove from heat and continue with dipping cookies as per recipe
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