You know by now my love affair with Pinterest. This recipe has been pinned for a bit on my Eat board and was long past time to try it. I dare say, you should go check out A House in The Hills blog where this post originated, blogger Sarah has lots of interesting things going on over there.
We have a bit of a peanut butter problem in our home, this hits the spot and is fairly healthy. Also, it doesn’t require you to turn on the oven and in the summer that’s critical in our home. Get your peanut butter cookie fix here:
- 1 cup of raw almonds – I had 3/4 cup raw almonds in the pantry and supplemented them with 1/4 raw cashews
- 1/2 cup of peanut butter – I used unsalted, chunky here
- 1 cup pitted Medjool dates
- 1 1/4 teaspoons of vanilla extract
- sea salt to garnish
Combine raw nuts, peanut butter, dates and vanilla in your food processor or high power blender until a doughy texture comes together. Sarah recommend that you add more peanut butter if the dough is not sticking together properly. Remember you aren’t baking these babies, so it’s super important that they stick together! After you get the consistency you are striving for form into small balls and use a fork to create the traditional criss-cross mark on top of a baked cookie. Sprinkle with sea salt if you like. Although, I can see where a few chocolate chips might not be such a bad idea here either!
Store these in your fridge or freezer well packaged. Sarah from A House in the Hills says they are better the next day, but I am not sure mine have a shelf life of “the next day.”
Posted in Dessert, Less is more, Make Ahead, Meatless Monday, Quick Cooking, Raw, Recipes, Vegan, Vegetarian
Tagged dates, nut butter cookie, peanut butter cookies, raw and vegan cookies, raw cookie, sea salt, sea salt on a cookie, vegan cookie, vegan no bake cookie, vegan nut butter cookie
I do a lot of reading. For school, for work, for fun, I’ve always liked reading. Sometimes I read a recipe and it bypasses the bookmark function and gets me straight away into the kitchen, particularly when I have all the ingredients on hand and want to eat cookies. I mean really, when I want to eat cookies. I’m a big fan of no bake items particularly those that don’t require chemistry to work and you can kind of “eye-ball” the measurements. When these didn’t come together just as planned with the original recipe I improvised a little with the natural sweetness of maple syrup and a few extra dates. I dare you to eat just one.
- 1 cup rolled oats
- 1 cup raw cashews
- 12-16 medjool pitted dates
- 3 T dark cocoa powder
- 2-4 T nondairy milk
- 1/4-1/2 tsp peppermint extract
- 1 tsp maple syrup
Dough should just stick together out of the food processor
A perfect scoop
Use a scoop to portion out the dough
Roll into balls after you measure out the dough
Nondairy milk, dates and cocoa powder
In a food processor mix the cashews and oats until they are a powdery consistency. Then add the dates, cocoa powder, 2 T milk and peppermint extract and mix until a dough starts to form. If the dough looks dry, add a bit more milk. Roll into balls and place on a parchment lined baking sheet. Set in the fridge to firm up. I got 25 bites out of my batch using a small pampered chef scoop to form the cookie bites.
Adapted from My Whole Food Life
Posted in Baking, Dessert, Fridge Finds, Quick Cooking, Recipes, Vegan
Tagged cookie bites, dates, freezer friendly, mint chocolate chip cookies, mint chocolate cookies, no bake cookies, no bake vegan cookies, oats, quick cookies, quick dessert, vegan, vegetarian