Recipe that Jill made for us during our nutrition reboot. They are delicious, moist, sweet cookies.
Peanut Butter Date Cookies
- Times
- Description
- Image
- Ingredients
- Directions
- Notes
- Nutrition
Peanut Butter Date Cookies
- Total time: 20 Minutes
- Servings: 12 Cookies
Ingredients
- 2/3 Cup Pitted Medjool Dates
- 2/3 Cup Creamy Unsweetened Peanut Butter (stirred well)
- 2 tsp Ground Flax Meal
- 1/2 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1/2 tsp White or Apple Cider Vinegar
- 2 Tbsp Water
- Flaked Sea Salt, for topping
Directions
- 1)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 2)
In the base of a food processor, place the dates and pulse until well chopped and crumbly.
- 3)
Add the peanut butter, flax meal, baking soda, vanilla, vinegar, and water and pulse to combine, scraping down the sides as needed. The mixture should be fairly sticky and hold together when pressed.
- 4)
Using a 2-tablespoon scoop, remove the dough, roll into a ball, then place onto the prepared baking sheet. Repeat with the rest of the dough, then, using the tines of a fork, press down onto the cookies to make a hashtag pattern. Sprinkle with flaked sea salt and bake for 10 minutes, until the edges are just set. The cookies will continue to firm up as they cool.
- 5)
Remove from the oven and let cool completely, then enjoy. Store in an airtight container in the fridge for up to 3 days.
Notes
Source: “The Fiber Fueled Cookbook” by Will Bulsiewicz.