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. So here’s version one – sugar free date oatmeal cookies.
How they’re made
How they’re madeI plan to keep playing around with the general concept, but I figured date oatmeal cookies were a good place to start to use natural sweeteners. In this case, the sweetness comes from dates. You start by blending the dates with butter, as you would sugar in most regular cookies.
True, my blender did make the odd noise like ‘what are you doing to me’ but that was partly my fault in not pre-cutting them a bit and it still managed fine. I have used medjool dates which might seem a bit indulgent, but I don’t think regular dates would blend as easily without being soaked. I didn’t want to do that as it would probably make the cookies too moist.
Here I have added oats for a bit of texture and a little cinnamon for flavor, plus both are pretty natural partners to dates. I debated adding vanilla and didn’t, but I think I might try it next time as I am pretty sure it would work well.
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 when I am experimenting and we don’t get through cookies all that quickly. Feel free, of course, to just double the recipe. These date oatmeal cookies hardly melt and expand in the oven. As a result, you do need to flatten them a bit before baking but don’t worry about leaving too much space between them on the tray.
These date oatmeal 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.
Sugar-free date and oatmeal cookies
Ingredients
- 4 oz medjool dates 110g, pitted weight - around 1/2 cup, well packed
- 2 oz unsalted butter 1/2 stick/55g, softened to room temperature and cut into chunks
- 1/2 egg beaten
- 1/2 cup all purpose flour 60g plain flour
- 1/2 cup oats 40g, old fashioned rather than quick
- 1/4 tsp baking soda bicarbonate of soda
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350F/175C
- Roughly chop dates and blend with the butter.
- Add egg and mix in.
- Add remaining ingredients and stir until combined.
- Take spoonfuls and roll slightly in your hand then put on a baking tray and flatten.
- Bake for 12-15mins until starting to brown.
Nutrition
Try these other healthier cookies:
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- healthy apple oatmeal cookies
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- healthy cranberry apricot cookies
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- spiced Vermont maple cookies
Sharing with A Life in Balance’s healthy kid snack recipes for the new year roundup.
Farrah says
These look awesome! I’ve been meaning to try to incorporate dates into more of my baking experiments! :] Looking forward to trying this one out! <3
Caroline's Cooking says
Thanks, Farrah, I have also used dates in muffins a lot which works really well eg http://www.carolinescooking.com/pumpkin-beetroot-muffins/
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: http://www.shopdiabetes.org/89-The-Big-Book-of-Diabetic-Desserts.aspx?loc=SugarsAndDesserts&source=dorg. 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
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!
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!
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.
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.
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.
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!
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!
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.
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!
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.
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 🙂