No-Bake Peanut Butter Chocolate Chip Cookies
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.
Servings: 12
Ingredients
- 1 cup packed soft pitted dates 225 g
- ½ cup natural peanut butter 125 g
- 1 tbsp maple syrup 15 g
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup dairy-free chocolate chips 90 g
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.
Notes
Be sure to use soft, moist dates. If your dates are overly dry or you're unsure, soak in hot water for 15 minutes then drain well before using.
Store in the fridge for up to a week or in the freezer for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 143mg | Potassium: 145mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 1mg