DessertRecipes

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

If you’re a fan of peanut butter [and who isn’t?], there’s a good chance that you like peanut butter cookies. Everyone swears by their own, or their mom or grandmother’s recipe for the delicious classic. And admittedly, we both have grandmas that make a pretty mean PB cookie. Although they’re not quite the same, these cookies are a reinvention of the wheel — only with no sugar, no flour, and no butter. What’s better is that they take less than 20 minutes to make.

Recipe time: 20 minutes

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

 

Raw Peanut Butter Cookies
 
Author: 
Nutrition Information
  • Serves: 12
  • Calories: 1988
  • Fat: 136g
  • Saturated fat: 15g
  • Unsaturated fat: 111g
  • Carbohydrates: 167g
  • Sugar: 115g
  • Sodium: 797mg
  • Fiber: 35g
  • Protein: 63g
Recipe type: Dessert
Prep time: 
Total time: 
A new take on the beloved classic -- deliciously peanut-buttery cookies without the gluten, dairy, or sugar!
Ingredients
  • 1 c. raw almonds
  • ½ c. raw peanut butter [creamy]
  • 1 c. pitted dates
  • 1 vanilla bean [split and scraped]
  • small splash of water if needed [or almond milk if not raw]
  • sea salt [optional]
Instructions
  1. Add almonds, peanut putter, dates, and vanilla to a food processor and blend until the mixture is dough-like. It may appear to be slightly dry, but it should stick together. If it's really too dry, add a small splash of water or almond milk and mix it in with your hands.
  2. Set aside a plate or cookie sheet lined with parchment. Use your hands to form the mixture into small balls.
  3. After you’ve finished all of the dough, it’s time to make the criss-cross! Press down gently with a fork to create the pattern. Sprinkle with a hint of sea salt.
  4. The cookies stay good in the refrigerator for at least one week — but they probably won’t last that long.

 

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10 comments

  1. Savannah 22 August, 2013 at 22:15 Reply

    Made these with almond butter instead- amazing! I also added in some unsweetened coconut and they were fantastic

    • thefitchen 23 August, 2013 at 08:31 Reply

      Thanks for letting us know! We were thinking of making another batch using almond butter — glad to know it’s delicious! :)

  2. kari 19 November, 2013 at 17:28 Reply

    Made the peanut butter cookies….delish! I did have to add a little water, however. Also, I had to wet the fork when I made the criss-cross because the cookies stick to the fork. Thanks for the recipe:)

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