Soy-Free Chewy Date Cookies
Indulge in the wholesome delight of these Soy-Free Chewy Date Cookies, a perfect blend of natural sweetness and comforting textures. Made with rich, caramel-like date paste, hearty rolled oats, and a hint of warm cinnamon spice, these cookies are a healthier spin on your classic treat. The simple, soy-free recipe comes together in just 20 minutes of prep time, making it an ideal choice for busy bakers or those with dietary restrictions. Each bite offers a soft and chewy texture with pockets of sweet, gooey dates, balanced by a golden, lightly crisp edge. Whether you’re satisfying your sweet tooth or looking for a snack to pair with your afternoon tea, these homemade cookies are guaranteed to please. Plus, they’re made with simple pantry staples, so you can enjoy the goodness of freshly baked cookies anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Pitted dates
- 150 grams All-purpose flour
- 100 grams Rolled oats
- 115 grams Unsalted butter
- 100 grams Light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 60 milliliters Water
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
Chop the pitted dates into small pieces. Place them in a small saucepan with the water. Cook over medium heat, stirring occasionally, until the dates are soft and a paste forms. This should take about 5 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually stir the dry ingredients into the butter mixture until just combined, then fold in the rolled oats.
Gently fold the cooled date paste into the dough until evenly distributed.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 234.0 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2217 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
