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
So you overdid it at Thanksgiving…you and every other American. Get back to where you belong with a healthier vegan cookie. These tasty little morsels will melt in your mouth and are a great way to use up very ripe bananas. Perfect for a rainy fall day. They could also be gluten free, just ensure you use gluten-free oats. These cookies freeze well, so you might consider doubling the batch and freezing some for when you are too lazy to bake but need a sweet fix.
- 3 large, very ripe bananas
- 1/2 C peanut butter, preferably all-natural (just peanuts), or almond butter
- 1/4 C extra virgin coconut oil, canola or olive oil
- 1 tsp vanilla extract
- 2 C old-fashioned oats
- 1/3 C shredded coconut (optional)
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 – 1 C chopped dark chocolate chopped, or chips
Preheat oven to 350˚F.
In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.
Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.
Adapted from 101cookbooks.com