These chewy, little peanut butter cookies are vegan and almost raw (the peanut butter is made with dry roasted peanuts) and they only take about 15 minutes to make. Plus they’ll satisfy your sweet tooth without going overboard on sugar and other added ingredients.
You can eat these anytime of day for a natural energy boost or try them for a pre-workout snack. I really love making no-bake goodies, thank god for medjool dates! I prefer not to turn the oven on if I don’t have to, I have a tendency to over or undercook things. These may seem a little oily when you first roll them but pop them in the fridge for a bit and they’ll be a-ok. You can leave them as bite-sized balls or flatten them into cookies, it’s up to you.
Try changing up the add-ins or making it with almond butter instead of peanut butter. You could try Almond-Cranberry, Hazelnut-Coconut – get creative! Once you make the base of dates, nut butter, vanilla and maple syrup you can add in whatever you like!
The original recipe can be found here on Food Doodles, another excellent blog full of vegan recipes.
- ¾ C medjool dates, pits removed
- ½ C peanut butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- sea salt to taste*
- ¼ C chopped almonds*
- ¼ C chocolate chips or chopped dark chocolate bar*
- In a food processor or blender, process the dates until they're broken down and form a dough. Stop the processor a few times to scrape down the sides.
- Add the peanut butter, maple syrup and vanilla to the food processor. Process until well combined.
- Remove the mixture from the processor and place into a bowl.
- Add the chopped almonds and chocolate. Mix well with a spoon.
- Roll into bite-sized balls, flatten with a fork and store in the refrigerator.
* I only had slivered almonds on hand so I used those, but feel free to use whole, raw almonds or peanuts.
* I used Lindt 85% Cocoa Dark Chocolate but any vegan chocolate or chocolate chips will work.