Description
A new take on the beloved classic -- deliciously peanut-buttery cookies without the gluten, dairy, or sugar!
Ingredients
Scale
- 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]
Instructions
- 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.
- Set aside a plate or cookie sheet lined with parchment. Use your hands to form the mixture into small balls.
- 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.
- The cookies stay good in the refrigerator for at least one week — but they probably won’t last that long.
- Prep Time: 10 mins
- Category: Dessert
Nutrition
- Calories: 1988
- Sugar: 115g
- Sodium: 797mg
- Fat: 136g
- Saturated Fat: 15g
- Unsaturated Fat: 111g
- Carbohydrates: 167g
- Fiber: 35g
- Protein: 63g