These peanut butter cookies are hiding a secret: a gooey caramel center! Soft, chewy, and just the right amount of salty-sweet, they taste like a Snickers bar decided to get its act together. Just real ingredients doing the heavy lifting. Dangerously easy to make, even harder to stop eating.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Course Dessert
Cuisine American
Servings 8cookies
Equipment
1 Food processor
Ingredients
1cupsoft Medjool dates about 8-9 dates
6TBSPmilk of choice
2/3cuppeanut butter
1/2TSPsalt
1TSPvanilla extract
1 + 1/3cupoat flourgrind your large flake oats in a blender
2TSP baking powder
8piecesWhittaker's Dark Chocolate Salted Caramel optional for centre
Instructions
Pre-heat oven to 350 F (180 C)
Add dates, milk, peanut butter, salt and vanilla into a food processor and blend until smooth
Add in the blended oats and baking powder and blend until a dough forms.
Use an ice cream scoop to make 8 pieces of dough and roll them up into balls. Use a slightly larger dough ball than usual (about 2–3 tbsp of dough for one chocolate square).
Poke a whole in the centre using your thumb and place 1 chocolate inside. Fully seal the dough around the chocolate so the caramel doesn't leak out.
Flatten them gently with a back of a spoon. Bake for 20 minutes or until the cookies are nice and golden.
Notes
These healthy peanut butter date cookies are the perfect balance of wholesome and indulgent. Made with naturally sweet Medjool or soft dates, creamy peanut butter, oat flour, and dark chocolate. They're soft, chewy, and packed with flavour. Naturally sweetened without refined sugar, these cookies are a great source of fibre, healthy fats, and plant-based protein to help keep you satisfied between meals. They're also naturally gluten-free, making them a delicious option for a variety of dietary needs. Whether you're looking for a healthy dessert, nutritious snack, or better-for-you cookie recipe, these soft-baked cookies deliver rich chocolate flavour with simple, nourishing ingredients.
