These no bake cookies are super easy to make with only 2 ingredients and no cooking or baking required. They also don’t contain flour, refined sugar, eggs or butter. They are sweet, nutty and make a healthy treat or snack.
I’ve been experimenting a lot with no bake cookies recently and am excited to share this newest creation. It’s hard to believe these cookies are just 2 ingredients. They are simple but also very tasty. I couldn’t stop tasting bites of the dough when I was making them.
- Peanut Butter (or other nut butters)
- Medjool Dates
Yes you can make a cookie by combining these two ingredients and it won’t just be sweetened peanut butter paste. When the ingredients are mixed together they will form a cookie dough.
This recipe works best with natural creamy peanut butter though other nut butters will also work.
Medjool dates are softened and processed into a thick paste that provides natural sweetness for the cookies and also acts as the binder for the cookies. I don’t recommend using other types of dates for this recipe. Medjool dates have a lot of soft flesh which is what is needed to create the sticky date paste.
- Peanut butter can be substituted with most other nut butters like almond butter or cashew butter. If you need a nut-free alternative, you can most likely use sunflower seed butter.
- I do not have a substitute for dates for this recipe. If you don’t want to use dates, I recommend checking out my 3 Ingredient No Bake Peanut Butter Cookies which do not use dates.
More No Bake Cookie Recipes
- 3 Ingredient No Bake Chocolate Cookies
- 3 Ingredient No Bake Peanut Butter Cookies
- 3 Ingredient No Bake Oatmeal Cookies
2 Ingredient Healthy No Bake Cookies
- 1/2 cup creamy natural peanut butter unsweetened
- scant 1/2 cup (75 grams or approximately 3 extra large) pitted medjool dates soaked in warm water for 30 minutes (see notes)
- Line a baking sheet with parchment paper.
- Drain dates from water and place into food processor. Pulse until they become a thick sticky paste.
- Add in peanut butter and mix until ingredients are completely combined and mixture forms a cookie dough ball. If your mixture is too wet and still like a paste, add about 1/2 tbsp of water and pulse again until thickened to dough consistency.
- Use a 1.5 tbsp cookie scoop and scoop out dough balls. Roll dough ball between palms to further compact the dough. Use the back of a spoon or the palm of your hand to press down on dough ball and form a thick round disk. Use a fork to make criss-cross indents on surface of cookies. Repeat with remaining dough balls. You can eat cookies right away or place into fridge for about 1 hour to firm up more. Uneaten cookies should be stored in an airtight container in the fridge or at room temperature.
- The measurements for the dates are for after they are pitted and before they are soaked. I prefer weighing my dates for this recipe. If you don't have a scale, it is approximately 3 extra large date or a scant 1/2 cup. The dates should just fill a 1/2 cup but with some gaps inside.
- Soaking the dates in warm water will make them extra soft and easier to pulse into a paste. However, if you are short on time, I've found that you can skip the soaking and just add a little extra water into the mixture (about 1/2-1 tbsp while you are pulsing the dates). But this will only work with a newer package of dates that are still soft and not too dry.
- For ingredient substitutions please see the substitutions section of the post
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.