3-Ingredient Date Cookies

Allow me to let you in on a little secret--dates are a fabulous way to satisfy your sweet tooth without refined sugar, and offer some pretty great health benefits. Just a half of cup of dates contains 6g of fiber, a perfect ingredient if you are often constipated. They are also loaded with antioxidants, and minerals such as copper and magnesium which aid in bone health, which is something many of us IBD patients could use.

Being gluten free, I often struggle with the balance of eating healthy yet finding indulgent desserts that are tasty without excessive amounts of refined sugar. Using gluten free oats along with the natural sweetness of the dates, I know that I am satisfying my sweet tooth without risking a blood sugar crash later on. You can use either gluten free or regular oats, but I would recommend quick cooking oats rather than steel cut for a better texture.

Another thing that I love about these cookies is that they are totally vegan, unless you choose to add some non-vegan optional mix-ins such as chocolate chips, or drizzle them with honey. While I do not follow a vegan diet, I notice my stomach feels better when I eat mostly plant-based foods, and I only eat dairy occasionally if I have a slice of gluten free pizza. 

It is amazing how much flavor and health benefits are in these simple, delicious cookies!

3-ingredient vegan date cookies

Makes 12

Ingredients

1 1/2 cup quick-cooking dry oats

1/2 cup tahini

1 1/2 cup lightly packed medjool dates, pitted

1/4 tsp. sea salt

Optional mix ins and toppings

• Mini chocolate chips
• Peanut butter chips
• Raisins
• Honey
• Shredded coconut

Directions:

1. Pre-heat oven to 350ºF. Add all ingredients to a food processor and process until it forms a thick dough you can easily press together between your fingers.
2. Shape into 12 cookies and place on a parchment paper or silicone mat-lined baking sheet. Note: the cookies will not change shape or spread during baking so be sure to shape them into cookies of your desired thickness beforehand.
3. Bake for 10 minutes and let cool on the pan for 15 minutes before handling. Sprinkle with sea salt, and add additional toppings if desired.

Nutrition facts

Serving size: 3 cookies

Calories 263

Total Fat 7.4g

Saturated Fat 1.1g

Cholesterol 0mg

Sodium 15mg

Total Carbohydrate 60.8g

Dietary Fiber 5.9g

Total Sugars 36.4g

Protein 4.7g

Vitamin D 0mcg

Calcium 84mg

Iron 2mg

Potassium 88mg