No-bake date cookies require just four ingredients: Medjool dates, almond butter, rolled oats, and cocoa powder. These delicious vegan gluten-free chocolate oat cookies are ready in 35 minutes for a quick snack.
Soak ½ cup pitted Medjool dates in hot water for 5 minutes. If your dates are already quite soft you can skip this step. Increase the amount of dates to 96 grams which is how much the dates should weigh once they have soaked and absorbed more water.
Remove the dates and reserve the soaking water for later.
Blend soaked dates and ¼ cup almond butter. Add 2 teaspoons of liquid from soaking dates until it forms a sticky, mostly smooth consistency. It's okay if there are still a few little chunks of date.
Move the date and almond paste to a separate bowl. Add ¾ cup old-fashioned rolled oats and 2 tablespoons cocoa powder. Mix to form a thick dough. It will be hard to mix. If it still feels wet, add more oats as needed.
Use a tablespoon sized scooper to portion the no-bake date cookie dough into 9 balls.
Dip your fingers in the water from soaking dates to flatten the dough into disk to make your "cookies." You can also choose to leave them mounded.
The no-bake date cookies are ready immediately, but they will be a bit soft. To help them firm up, place them in the fridge for 20 minutes.
As a final touch, drizzle more almond butter on top. Enjoy!
Notes
Food Processor: If you only have a standard size food processor, I would recommend doubling or even tripling the recipe. I find that if there isn't enough of the dates in the food processor, it has a lot harder time blending them than when it is completely full.Almond Butter: You can use your favorite nut or seed butter in place of almond. Tahini is one of my favorite combinations with dates.