Oatmeal-Peanut Butter Cookies with Dates

Cookie recipes usually require you to combine the liquid ingredients in one bowl and dry ingredients in another, but for this gluten-free cookie recipe the dry ingredients are sprinkled right on top of the liquids so there's just one bowl to clean. Don't skip the step of refrigerating the dough. The oat flour needs time to hydrate or the cookies will be too dry and crumbly. Regular rolled oats work if you're not gluten-sensitive.

Cook Time:
1 hr
Additional Time:
8 hrs
Total Time:
9 hrs
3 1/2 dozen cookies


  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

  • 1 cup natural peanut butter

  • ¾ cup packed light brown sugar

  • 2 large eggs

  • 1 ½ teaspoons vanilla extract

  • 2 ½ cups gluten-free rolled oats

  • 1 cup oat flour (see Tips)

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • 10 ounces Medjool dates, pitted and chopped (about 1 1/2 cups; see Tips)


  1. Beat butter, peanut butter and brown sugar in a large bowl with an electric mixer until very creamy. Add eggs and vanilla and beat until combined. Add oats and oat flour, then sprinkle cinnamon, baking soda and salt evenly on top; beat on low speed until almost combined. Fold in dates. Cover and refrigerate for 8 to 24 hours.

  2. Preheat oven to 375 degrees F; let the batter stand at room temperature while the oven heats.

  3. Roll slightly rounded tablespoons of dough into balls (about 1-inch) and place 2 inches apart on an ungreased baking sheet. Press with a fork to flatten into 2-inch-wide cookies.

  4. Bake the cookies until starting to brown on the bottom, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool for about 10 minutes more.


Make Ahead Tip: Refrigerate dough (Step 1) for up to 1 day; store cookies airtight at room temperature for up to 2 days or freeze for up to 6 months. Microwave frozen cookies for 20 to 30 seconds.

We use gluten-free flours, such as oat flour and almond flour or meal, in recipes--gluten-free or not--to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.

For the best flavor and texture, use Medjool dates in cookies and other baked goods. They're the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.

People with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts (per serving)

133 Calories
7g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 42
Serving Size 1 cookie
Calories 133
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 5%
Total Sugars 9g
Added Sugars 4g 8%
Protein 3g 5%
Total Fat 7g 9%
Saturated Fat 3g 14%
Cholesterol 18mg 6%
Vitamin A 124IU 2%
Folate 5mcg 1%
Sodium 75mg 3%
Calcium 12mg 1%
Iron 1mg 3%
Magnesium 17mg 4%
Potassium 82mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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