Makes: 3 1/2 dozen cookies
Serving Size: 1 cookie
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup natural peanut butter
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups gluten-free rolled oats
- 1 cup oat flour (see Tips)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces Medjool dates, pitted and chopped (about 1 1/2 cups; see Tips)
- 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.
- Preheat oven to 375°F; let the batter stand at room temperature while the oven heats.
- 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.
- 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.
TIPS & NOTES
- 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.
Per serving: 133 calories; 7 g fat (3 g sat, 3 g mono); 18 mg cholesterol; 15 g carbohydrates; 4 g added sugars; 9 g total sugars; 3 g protein; 2 g fiber; 75 mg sodium; 82 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1/2 fruit, 1 1/2 fat