Description
These no-bake peanut butter cookies are like eating raw cookie dough but much healthier! Store the entire batch in a container and eat by the spoonful, roll into balls or press into cookies.
Ingredients
- 1 cup packed (225 g), soft, pitted medjool dates (sub deglect noor or sayer)
- ½ cup (125 g) natural peanut butter (sub almond butter)
- 1 tbsp (15 g) maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup (90 g) dairy-free chocolate chips
Instructions
- 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, sea salt and vanilla to the food processor. Process until well combined.
- Add the chocolate chips and pulse a few times to combine.
- Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm. Store in the fridge for up to a week or in the freezer for up to 2 months.