These tasty oatmeal date cookies use the natural sweetness of dates rather than any added sugar to make a relatively healthy, easy and delicious treat.
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For a long time my son didn't have a particularly sweet tooth, other than fruit. Unlike quite a few kids, 'cookie' and 'cake' were not words early on in his language development. In fact he wouldn't even try his own cake on his second birthday. I have to admit being pretty glad, but also knew that realistically that would change, even with parents who are not hugely sweet-toothed.
And true enough, it now has. There's one coffee shop that I go to where he almost immediately asks "cookie?" and starts pointing at various things he would like. While I don't mind now and then, I would prefer it to not be too much of a habit.
In preparation of that becoming more common, I wanted to make cookies that didn't have too much, or any, sugar in them to feel better about the times he does have them. But for both him and me, they still need to taste good. After all, it's still being sold as a treat. And these tasty bites most certainly fit the bill.
Using natural sweeteners
Natural sweeteners are a great way to make some sweet treats that bit healthier. Honey is one option, but you can also use various fruits like apple (often in the form of applesauce) or banana. In this case, the sweetness comes from dates.
Top tip: use soft dates
I use either medjool dates or dates that are semi-hydrated (often labelled as "soft and juicy"). While both do tend to be a little more expensive, they blend a lot easier without needing to soak the dates first.
With soaking, you have the chance that you lose flavor if you drain them, or accidentally make the mixture too soft from additional water in the mix.
You may look at the recipe and say 'what, half an egg?' I know, it's a bit odd, but I prefer to make smaller quantities as we don't get through cookies all that quickly. Feel free, of course, to just double the recipe.
Flavor variations
Here I have added oats for a bit of texture and a little cinnamon for flavor. Both are pretty natural partners to dates and work well. I debated adding vanilla and didn't, but I think I might try it next time as I am pretty sure it would also be good.
You can also think of these as a bit of a base cookie to add to, as well - I know some readers have added chocolate chips which work well. You could also add eg some dried cranberries or chopped nuts.
These cookies hardly melt and expand in the oven. As a result, I recommend you flatten them a bit before baking. On the up-side, you don't need to worry about leaving too much space between them.
These oatmeal date cookies are soft, flavorful and so tasty. They're not chewy or crunchy, so I guess it's almost verging into scone territory. But they look like and are sold as cookies in my house, and get both kid and grown up thumbs up. And that's good enough for me.
Try these other healthier cookies:
- Spiced maple oatmeal cookies (GF, vegan)
- Maple chestnut cookies (GF, vegan)
- Healthy apple oatmeal cookies
- Healthy cranberry apricot cookies (GF, vegan)
- Plus get more sweet and savory snack recipes in the archives.
Sugar-free oatmeal date cookies
Ingredients
- 4 oz medjool dates pitted weight - 4oz = around ½ cup, well packed (see notes re alternative)
- 2 oz unsalted butter softened to room temperature and cut into chunks
- ½ egg beaten
- ⅓ cup all purpose flour plain flour
- ½ cup oats old fashioned rather than quick
- ¼ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350F/175C.
- Roughly chop the dates and blend with the butter and egg (food processor works well).
- Add the remaining ingredients and either pulse a few times if using a food processor or stir until combined. If using food processor, you may need to stir at the end to get everything well-mixed.
- Take spoonfuls and roll slightly in your hand then put on a baking tray and flatten slightly.
- Bake for approximately 15 minutes until starting to brown.
Video
Notes
Nutrition
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Vasudha Varadarajan says
Can I use milk instead of egg?
Caroline says
While both are liquids, egg is also a binder and adds some texture, and milk just doesn't work in the same way. So, they can't really be swapped - I'd suggest maybe an egg replacer instead if you can't eat egg.
Willow Johnston says
Why on earth would you make a recipe using half an egg? Once you open your egg, you are going to measure out half of it? I am distressed by this idea.
Caroline says
I understand it can seem a little strange - with "regular" cookies, I would always use the full egg as the sugar preserves the cookies and so they can last longer. But these don't last quite as long and so personally, I prefer a smaller batch. You can of course easily make a double batch by selecting the 2x button and it will multiple everything and that would use a whole egg. But if you use half, then sometimes it's easy enough to use the other half eg add it in to an omelette, use it for egg wash for something else, as it keeps a day in the fridge. To divide, you simple beat it first to combine the white and yolk then measure out between two small bowls.
Carol L says
This recipe is really fabulous. I made a few changes, I used oat flour minus 2 Tbl and subbed in 2 Tbl of mesquite flour. I used 1/2 tsp of cinnamon and 1/4 tsp ginger. Also I added a handful each of chocolate chips, grated coconut and some chopped pistachios nuts. After removing from oven I sprinkled with a bit of flaked sea salt. My cookies were all between 20-22 grams and were done at 12 mnutes.
Thank you Caroline for such a delicious,sugar free and adaptable recipe.
Caroline says
So glad you enjoyed them, and indeed I love how adaptable they are. Haven't baked with mesquite flour, may have to try that some time!
Brenda DePaula says
I made this recipe and the cookies were very dry. Any way to make them more moist?
Caroline says
So I'd say first thing would be the dates you used - were they soft and moist? As if not, I'd suggest maybe soaking in boiling water for a minute or two before using in these. The next is maybe cook for a slightly shorter time - you want them cooked but you may be able to bake slightly less than you did which would make them softer. Last thing is maybe swap some of the butter for oil, or add in a little as extra. I prefer butter for flavor but oil can help them be a little softer.
Maria Rossi says
The only problem with this cookie is portion control.
As you say it is a versatile recipe - I had to substitute avocado oil for butter.
Thanks again!
Caroline says
Glad you enjoyed them! I assume by portion control challenges you mean they are all too easy to eat a few 😉
Maria Rossi says
Exactly - I can't eat just one!
Cathy says
I made a few changes and they still came out perfectly. I used half cup whole wheat flour and 3 tbsp almond flour. I also substituted 4 tbsp avocado oil for butter and added 1tsp vanilla. I've save the recipe and will make again. Perfect "not too sweet" treat that doesn't spike blood sugar. Thank you for sharing!
Caroline's Cooking says
Glad to hear you enjoyed them! And yes they are definitely a bit flexible eg between butter/oil, using some wholewheat flour.
Sabrina Shaw says
I had been looking for a dessert that my stomach would be happy with, as I am gluten and dairy free, also a lot of refined sugar seems to bother me. These are perfect! I made a full batch and froze them. I added vanilla and they were fantastic. I used a scoop and didn't flatten them, and they were awesome! As you said, similar to a scone, which is perfect with tea. I'm kind of obsessed with tea! Thank you!
Caroline's Cooking says
I'm so glad to hear you enjoyed them and they work well for you diet-wise!
Hannah says
These are great my toddler loves them!
Caroline's Cooking says
So glad to hear!
Patrícia says
Hi,
Just did this recipe.
I was very curious about it because it's is pretty simple and all the ingredients are safe for my 1h old baby.
I just tell you, moma and dada almost finished the cookies!!
They are delicious
Tks so much for the recipe
Caroline's Cooking says
So glad you enjoyed them!
Tibbs says
Not really sugar free, as there is plenty of natural sugar in the dried dates. Sugar is sugar regardless the type/source. More accurately...this recipe should be titled "no refined sugar added".
Caroline's Cooking says
Technically yes dates do contain natural sugars and so yes the name could be more specific. However, the post does describe a bit more and most people would interpret the name as meaning no added sugars.
Alf says
Adding some info here. Sugar is not sugar regardless of type. Dates are lower glycemic than refined sugar, which is super important for my wife who is diabetic. If you take your argument to its logical conclusion, then you'd have to include flour which your body turns into glucose same as sugar. The recipe name worked perfectly for me since it says, "...Date..."
Alf says
These cookies are so delicious. How delicious? Glad you asked. I made them with steel-cut oats, vegan butter, and something called a "vegan egg"—which I’m pretty sure is just ground-up optimism. By all logic, they should have tasted like a feed store, but they were amazing. I made a double batch last night and I think my kitchen got raided by a pack of THC-infused raccoons with no sense of portion control because this morning all that was left were a few crumbs and a whiff of guilt.
Caroline's Cooking says
Thanks for making me smile - both in enjoying them and how you described it!
Jenny says
I’ve made these a couple of times and they’ve turned out great. Thank you.
Caroline's Cooking says
So glad to hear!
Melisende says
Delicious. My butter wasn't softened when I started but I kept processing it witht he dates until it all smooshed together. My cookies must have been a lot bigger because I doubled the recipe (too tricky to use 1/2 egg) and ended up with about 15 cookies. Maybe I snacked on the dough too much, LOL.
Caroline's Cooking says
Glad you enjoyed them! Yes, I do tend to make them relatively small (not that that stops us getting through them pretty quickly!), but larger does work too.
Mary Lynn says
I loved this recipe! It is just slightly sweet and a nice chewy cookie 🙂
I can’t wait to try other versions with peanut butter or cocoa. Thank you!
Caroline's Cooking says
So glad to hear you enjoyed them!
Tara says
I used about 3/4 cup of a thick store bought date paste, 1 tbsp of maple syrup & 1 tsp vanilla. Instead of 1/3 cup flour, I added 1/6 cup flour & 2tbsp cocoa powder + a pinch of espresso powder.
Baked for exactly 15 minutes. The cookies were fab & enjoyed by my family. Will definitely make them again.
Caroline's Cooking says
I'm so glad to hear you enjoyed them, and using date paste sounds like a nice speeding up option (afraid not something I can get here). And slightly chocolatey sounds yummy, too.
Erika says
These cookies are perfect!! Thank you 🙂
Caroline's Cooking says
So glad you enjoyed them!
Maggie McTabish says
Should this recipe call for tablespoons of butter rather than ounces? Two ounces of butter equals 1/2 stick. Cookies are excellent, just seemed like too much butter. I am used to measuring butter by the tablespoon rather than by the ounce.
Caroline's Cooking says
Glad you enjoyed them! I and many others have found the amount as written works well. That's a relatively typical ratio of butter to the fry ingredients, flour and oats, but you can of course reduce to taste if you like.
Michelle S says
I made and they were delicious. I def one full egg by accident and used quick oats and it all still worked. Thank you!
Caroline's Cooking says
I'm so glad you enjoyed! Yes there's definitely no "harm" in using either a bit more egg (just makes more cake-y) or quick oats (just slightly less textured).
Jean says
These are amazing! Trying to prep for my pregnancy with these date cookies. Will try my next batch with walnuts and a little bit of brown sugar.
Caroline's Cooking says
So glad to hear you enjoyed them! (and good luck with all the prep and everything else ahead!)
Stef says
Love those so much! I was wondering if I can add protein powder. How do you suggest adding that if so?
Caroline's Cooking says
Glad you enjoyed. I imagine you could, I would just blend some in with the other ingredients.
Reidy says
Doubled up the recipie and added some chopped apricots and sultanas and some xylitol to sweeten it up a bit more so still sugar free also melted the butter with the dates and popped them in the blender to break it all down which worked well. excellent recipie will bake them again!
Caroline's Cooking says
Glad you enjoyed!
Alexis Ann says
These are delicious! I’ve tried a lot of healthy cookie recipes and these were great, would make again!! I made them without a food processor just chopped with a knife and mixed with spoon . Thanks!
Caroline's Cooking says
I'm so glad you enjoyed them - these still pass the test with my older kid years after he first had them (who is otherwise now much less into "healthy" cookies) so that says something!
Jaafar says
How do I triple the recipe
Caroline's Cooking says
So normally, if you click on the number in the servings then a slider appears and it will then multiply up the ingredients, but I see since it's set as the number of cookies here it only lets you in effect double the recipe (so going from 15 to 30). But it's a straight multiply everything up evenly to make larger quantities.
Barb says
Made these tonight used whole wheat pastry flour I am prediabetic was trying to find something without sugar or what I call fake sugar these were so good will definitely make again
Caroline's Cooking says
So glad to hear you enjoyed and will make again!
Barb says
Are u using white flour?can I use whole wheat
Caroline's Cooking says
Yes, all purpose/plain flour as in the recipe would be white flour. You could use whole wheat, though I suggest ideally whole wheat pastry flour would be best to be a little less dense.
Jeni says
I made these with GF flour and GF oats and they were such a hit. I'll be making them on repeat for the kids' lunchboxes 🙂
Caroline's Cooking says
So glad they were a hit! They always are with my kids too 🙂
Barb says
I made these love them used the whole wheat pastry flour
Caroline's Cooking says
I'm glad to hear you enjoyed them! And yes whole wheat pastry flour is a great option to use in place of the all purpose flour, too.
JoAnn Whitley says
Looks good, though I haven't tried yet. I am wondering what I can substitute the butter for...no oil?
Caroline's Cooking says
Oil would indeed be a possible substitute but if you are looking to avoid oil as well, then one option may be apple sauce. It's not quite the same, clearly, but can be used as an alternative for fat and liquid in baking (and I use in some other recipes), though generally not replacing all. I haven't tried it in these to know quite how it works here, but since it's that bit more wet, I would just try maybe half the volume as applesauce, ideally with some form of fat (oil, melted coconut oil or butter) in there as well (though a little less than half, maybe).
Marnie says
Really really good, doubled the recipe and it made the perfect amount (12-15 medium size flattened cookies).. Used a Vitamix in lieu of food processor. Had to add a bit of water to keep it moving for blending. In the ‘add everything’ stage added a bit maple syprup, vanilla and dark chocolate chips, almonds and walnuts During baking at the 15 min mark watch them carefully, they can brown very quickly. These are winners!
Caroline's Cooking says
So glad to hear you enjoyed them! And yes, they are great for playing around with the odd add-ins as well.
Lindsey says
These were exactly what I was looking for— a cookie recipe with no added sugar, no sugar substitutes, and just simple ingredients. I don’t eat any added sugar so these were perfect for my palate. If you want a sickeningly sweet cookie this is not the recipe for you. I followed the recipe exactly and they came out perfectly. Next time I plan to try it with raisins and pecans.
Caroline's Cooking says
I'm so glad to hear you enjoyed them, and I love that you'll be experimenting with a few additions next, too!
Wafa says
Can we substitute butter with coconut oil?
Caroline's Cooking says
Yes you could.
jennifer akridge says
Could you freeze the dough?
Caroline's Cooking says
I haven't tried with these specifically, but I see no reason why not - I would form them, place on a lined baking sheet until they freeze then transfer to a container/freezer bag. Then place on a baking sheet and bake from frozen, adding a couple extra minutes.
cindie petersen says
These are superb!
Caroline's Cooking says
So glad to hear you enjoyed!
Jacqueline Stevens says
Just the kind of thing I was looking for. As per your suggestion I used vanilla extract instead of cinnamon and they were delicious! Going to make some more and this time will make a double batch! Thank you very much for posting.
Caroline's Cooking says
Glad to hear you enjoyed! They're a favorite here too.
Carina says
I don’t mean to be rude, but in my opinion, these cookies aren’t really that delicious. I followed the recepie exactly as described (with just an addition of 1 tbsp of stevia). Firstly, I think the baking time can be less than 15 minutes because half the batch of mine became burned in the edges, or maybe, make the cookies less flat. On the second batch I baked 12minutes, and they were better, but still the taste wasn’t great. To be honest, I don’t really reccomend this recipe. It’s not horrible, just, not delicious enough imo.
Caroline's Cooking says
I appreciate you being polite in your honesty! Different people have different tastes, and I do find with lower sugar baking in particular, not everything works for everyone. The recipe does say approximately 15 minutes, as ovens can vary, plus it does say to just flatten slightly as you'll see in the photos, so it's always worth keeping a close eye once you near the time for any baking, just to be safe. I'm not sure what dates you use, but we've been liking these with the semi-dry deglat noor rather than medjool dates recently. Also some people like a little cinnamon and/or vanilla in there as well.
Evelin Ledebuhr says
Instead of using dates, I used 1/2cup of date sugar (dried powdered dates). I added soaked chopped Craisens and soaked and rinsed chopped walnuts (Soak about 15 min. and rinse. It takes the bitterness out. Also, I used Pamela's Baking and Pancake Mix instead of flour. A little maple syrup can be added for moisture and a little more sweetness. I used 2 Tablespoons. Bake 10 minutes on a baking sheet lined with parchment paper.
The batter was delicious the cookies were almost as delicious as the batter.
Caroline's Cooking says
Glad to hear you enjoyed, and like the idea of date sugar as an option for some of the dates in here (I think I would probably still want some actual dates too, though can see craisins or raisins working as an alternative, though note craisins are generally sweetened if that's something people are trying to avoid).
Nadine says
Did anyone substitute peanut butter for butter and if so, how did they turn out?
Caroline's Cooking says
This isn't something I have tried - would definitely give a different flavor and peanut butter doesn't behave quite the same way in baking, though these don't rely on it for texture as much as many cookies. If you give it a try, let me know how it turns out.
Kris says
These are delish! they lived up to my expectations. I'm avoiding added sugar, so these are quite nice as they only have the fruit as sweetener. I put the dates with egg and butter in a food processor to chop them, then put in the dry ingredients and pulsed to mix. Very easy!! I got 15 cookies when I measured them by rounded tablespoons.
Caroline's Cooking says
Glad to hear you enjoyed them! And yes adding the egg at the same time as the butter and dates is how I've started making them as well, and I've just recently updated to reflect that.
Kate says
I am vegan so I made a few adjustments and it turned out great! I added a splash of soy milk in place of the eggs and about a 1/4 cup refined coconut oil instead of butter. Cream the dates and coconut oil first then add a slash of vanilla extract and splash of soy milk to the food processor and blend again till combined. The only other adjustment I made was I added a 1/4 tsp kosher salt to the flour/oat mixture before mixing in the wet ingredients. Then I baked them for 14 min.
Caroline's Cooking says
Glad you enjoyed and I can definitely see coconut oil working well as the fat in there flavor-wise.
jessica teye mensah says
How do you calculate the nutritional content please
Caroline's Cooking says
The nutritional data is calculated using an external tool which uses a catalogue of data for the different ingredients, then the values you see is based on a serving, so in this case it is 1/12 of the overall mixture. I should note, however, that the values are estimates - different brands can vary slightly, as can measuring.
Amy says
Yummy! I doubled it and added some lemon zest, vanilla, cinnamon , salt, flaxseed, a doing of stevia powder and 2 oz more butter..they turned out great! (I used a mix of einkorn and par for the flour). Thanks for the great recipe!
Caroline's Cooking says
Glad to hear they worked out well, and like the idea of the lemon/cinnamon/vanilla additions - they are definitely very easy to play around with flavors!
Mary says
Hi! These look lovely. On the oats- did you just stir them in whole, or do you blend them up to make them more of a flour?
Caroline's Cooking says
Thanks - I just stirred them in whole so they have a bit more texture, but you could blend them a little if you prefer.
Christine says
Hi there, what if I don't have egg? What can I use to replace the egg?
Caroline's Cooking says
There are a few things that can act as an egg replacement - you can make a "flax egg" using some flaxseed meal with a little water, the only thing is you will get a bit of the texture of the flax coming through. Other options, which will probably work better here, are either some applesauce or mashed banana. I'm afraid I don't know exactly how much, since I haven't tried, so I'd suggest just a small amount at first and see how the texture is.
Nikky says
Not much taste. But easy and only a small batch. And healthy.
Caroline's Cooking says
Sorry you felt that way, but I appreciate they are relatively plain - I do suggest a few ways to add different flavors above which you might like to try.
Deborah Kuhnen says
I made these last week as I'm doing a 'no refined sugar' challenge for the month of February and that includes honey/maple syrup. These were perfect as a sweet treat. I doubled the recipe and used a tablespoon of cinnamon, a tablespoon of ginger, 1/2 a teaspoon of Celtic sea salt and a handful of raisins.
We loved them!!
Thank you for sharing 🙂
Caroline's Cooking says
Great, glad they worked for you and enjoyed. They're definitely ones you can easily adapt, as you did, and I can see the spicing working well.
Deborah Kuhnen says
I completely forgot to mention that I used oat flour in place of wheat flour to make these gluten-free and it worked perfectly.
I made them again last night and used buckwheat flour and they're equally good!
Thanks again 🙂
Chris Bailey says
Thanks for posting about the oat flour, I have some in the pantry and was hoping to switch it out for the regular flour to make it gluten-free.
I'm about to try this recipe with the kids now!
Caroline's Cooking says
Glad it helped, hope you all enjoy!
Donna says
I’m planning to try these tomorrow. If I substitute coconut oil, would it be the same amount of butter as what is called for in the recipe?
Caroline's Cooking says
Yes, it should be around the same amount - hope you enjoy!
Ankita says
Hi,
How long these cookies can last !
Caroline's Cooking says
To be honest, they don't ever get long in our house so I can't say for sure, but since they don't have sugar as such which acts as a preservative, they don't keep as long as typical cookies. A couple days, if kept in a sealed container, should be OK.
Brandon Jones says
This recipe is ok, it’s missing salt and vanilla! Please add! I also doubled the recipe
Caroline's Cooking says
Things like salt and vanilla are a little to taste, and I do mention you can add if you like. If they work as additions for you, then great!
Het-P says
I tried these today! I made the following modifications:
Added: 1/2 tsp salt, 1/4 cup dark chocolate chips, 1tsp of cinnamon.
Baked them for 13minutes.
They were pretty good but abit dry.. wondering why that might be?? 🙂
Caroline's Cooking says
Glad you liked them. On the dryness, it's hard to say for sure - if you used cup measures rather than weight for the flour, it might be that you ended up with a bit more as they are less precise and that can make them drier. Also I think they are just a slightly drier type of cookie (though of course depends what you are comparing them to), partly because of the lack of actual sugar.
Kim Lovely says
Happy to find this recipe!!!! I am going to make these today. On day 3 of a group I quit sugar campaign- I’m group leader for the nutrition component. Will add some Lilly s chocolate chopped for a little extra treat.
Just a thought....
Call them No added sugar cookies that way folks won’t get confused by nutrition facts label and throw shade on an awesome recipe.
Kim Lovely Registered and Licensed Nutritionist
Caroline's Cooking says
Thanks Kim, and hope you enjoy them. Yes, maybe we'll change the name, we'll see 🙂 Either way they're tasty!
Annabel says
Just made these with my 3 year old and apart from adding some edible glitter and stars on top to make them 'moon cakes' we followed the recipe exactly. Cooked for 12 mins only and they were lovely and soft. No refined sugar but high on the calories so I won't eat three one after the other next time!!
Caroline's Cooking says
So glad you enjoyed them, the decoration sounds fun!
Gem says
These are delicious. I add cacao power and cacao nibs to make them a little more sinful!
Caroline's Cooking says
Thank you, I can imagine they were great in there! That's one of the great things with this recipe, you can add a bit here and there to change them up.
Sarah says
This is recipe is perfect! I made a batch last night and my whole family loves it! I only changed the recipe using only oats that I put through the food processor, half a cup of cocoa powder, vanilla essence and some dessicated coconut? A life saver when you are sugar and carb free!
Caroline's Cooking says
Glad everyone liked them, and sure the coconut was good in there too.
Gloria Blanco says
I just tried these, and they are super! I do not miss the refined sugar. I used regular dates, wholewheat pastry flour, a tad of spelt flour, and a half teaspoon of vanilla. They have a bit of crunch around the edge, and are definitely not a soft cookie. I may add nuts from time to time. Thanks for such a great cookie, and healthy, too.
Caroline's Cooking says
I'm glad you enjoyed them Gloria, and yes easy to make some slight adaptations. You definitely don't need the sugar, I agree.
Kate T says
I just made these and they are great! I added some salt but that's the only change. Thanks!
Caroline's Cooking says
I'm glad you gave them a go and enjoyed them - thanks for letting me know!
Audrey says
I'm hoping to try these this week! I have an almost 3 year old who inherited my sweet tooth, so I've been looking for yummy alternatives rather than just stopping baking altogether. I've used dates in muffins and we both liked the less sweet option, so these should fit the bill! Thank you.
Caroline's Cooking says
I hope you like them, Audrey! I also have a number of muffin recipes that use dates and other non-sugar sweeteners (and a carrot and banana bread) that might help with that challenge too!
Mary Bourne says
These have sugar in them!!! Still looking for a TRULY sugar-free oatmeal cookie for a diabetic. Do people just nor realize how much concentrated sugar is in dried fruit? Dried fruit is forbidden for diabetics. Every "sugar free" recipe I see either has chocolate chips or raisins or apple sauce. Sugar sugar sugar.
Caroline's Cooking says
Mary, I have used the term sugar to mean what is commonly known as sugar ie refined, as opposed to all the scientifically-termed sugars eg sucrose, fructose etc. I appreciate cooking for a diabetic has it's challenges and that this may not be appropriate, but it was not written for that specific purpose, but rather providing those, where appropriate, the option to have a less refined and what is generally considered a healthier form of sweetener, not to mention much less sweet than most cookies. I have tried to be clear on that in the post. Having had a look into diabetic options a little, I would suggest you maybe look at what sweeteners are possible and see if you can find recipes with those, or I also found that the American Diabetic Association has it's own desserts cookbook, which may have something. I hope you find what you are looking for.
Rubyjewel says
I like the option of dates... due to having most of my small intestine removed... I can't process regular sugar... causes pain and dumping... artificial sweeteners cause pain and severe bloating... I have made a few recipes with dates and bananas and I seem to do okay with them... gives me a treat!! Thanks for the recipe... can't wait to try it!!
Caroline's Cooking says
Thanks, hope you enjoy!
Iza says
I don't think it has sense. If you don't want any sugar you have to look for a savory oat cookies, becouse all sweet cookies will gonna have sweeteners in it.
Shelley says
https://www.google.com/amp/s/food.ndtv.com/facts/can-a-diabetic-consume-dates-you-will-love-the-answer-1768755%3famp=1&akamai-rum=off
Stef says
These are seriously delicious. I was surprised to be honest. Both kids loved them!
Caroline's Cooking says
I'm so glad you all enjoyed!
Shirley says
Check out the Diabetic website