Peanut Butter Cookies

Raw Peanut Butter Cookies[Raw, Vegan, Gluten-Free, Dairy-Free]

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

INGREDIENTS [makes 12 cookies]

1 c. raw almonds
1/2 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]

Add almonds, peanut butter, dates, and vanilla to a food processor and blend until the mixture is dough-like. 

Raw Peanut Butter Cookies

Raw Peanut Butter Cookies

Set aside a plate or cookie sheet lined with parchment. Use your hands to form the mixture into small balls.

Raw Peanut Butter Cookies

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.

Raw Peanut Butter Cookies Raw Peanut Butter Cookies

The cookies stay good in the refrigerator for at least one week — but they probably won’t last that long.

Raw Peanut Butter Cookies Raw Peanut Butter Cookies

 

Raw Peanut Butter Cookies
Yields 12
A new take on the beloved classic -- deliciously peanut-buttery cookies without the gluten, dairy, or sugar!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 c. raw almonds
  2. 1/2 c. raw peanut butter [creamy]
  3. 1 c. pitted dates
  4. 1 vanilla bean [split and scraped]
  5. small splash of water if needed [or almond milk if not raw]
  6. sea salt [optional]
Instructions
  1. 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. 2. Set aside a plate or cookie sheet lined with parchment. Use your hands to form the mixture into small balls.
  3. 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.
Adapted from thefitchen.com
Adapted from thefitchen.com
The Fitchen http://thefitchen.com/

Comments

  1. Savannah says

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

    • thefitchen says

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

  2. kari says

    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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