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.”
Veg Bon Vivant 