Take 8 to 10 large dates and remove the seeds.

Or you can use pitted brown or black dates like me.

Chop the dates into small pieces and take them in a blender along with 3/4 cup of milk. Boiled milk at room temperature.

Blend or grind the dates with milk into a coarse paste.

In a mixing bowl, take 2 tbsp of butter at room temperature.

Add 1/4 cup of oil and a tsp of vanilla extract.

Now add the ground dates paste and mix them with a hand mixer.

Keep a metal sieve on the bowl or sift the dry ingredients separately and add with wet items.

Add 1.5 cups of whole wheat flour (you can use all-purpose flour).

Next, add two tbsp of cocoa powder.

Put 3/4 tsp of baking powder and 1/4 tsp of salt.

I like to add cinnamon powder in most of my cookie recipes. If you like to add, use 1/4 tsp of cinnamon powder and not more than that in this Sugarfree Dates cookies.

Sift the flour along with other dry powders into the bowl.

Combine the dry and wet items with a spatula gently.

Or knead with fingers and make sure not to over-knead the cookie dough.

The texture of the dates cookie dough should be thick like this.

In a cookie sheet lay butter paper or grease with oil and dust some flour.

Scoop out small portions of dough and place in the sheet. You can use a cookie cutter/shaper.

Press and shape gently with fingers or fork.

Leave enough space between the cookies for them to enlarge while baking.

Meanwhile preheat the oven to 350F(180C).

Bake the dates cookies for 16 to 20 minutes until done.

Check frequently after 15 minutes as these dates cookies can get extra browned in seconds towards the end.

Mine was done by the 18th minute.

They will be soft right after coming out of the oven and do not worry. The cookies will get cooked with the retained heat further outside. Hence when they are cool fully cookies become firm.

Lay the cookies in a cooling rack for around 15 minutes to cook them down completely.

Serve these eggless Dates cookies with milk or tea.