- Prep Time: 30 minutes
- Total Time: 30 minutes
- yield: About 15 cookies
Ingredients
-
½ cup creamy, unsalted peanut butter
-
1 cup Anthony’s Goods Natural Unblanched Almond Meal/Flour
-
½ cup pitted dates
-
1 tbsp maple syrup (use a little more if your dates are dry)
-
Melted dark chocolate for dipping (optional)
-
Crushed peanuts and freeze-dried raspberries for decorating (optional)
Instructions
Place all ingredients in a food processor and blend until dates are processed and an even, crumbly mixture forms. The mixture needs to hold, so press some dough in your hand and see if you can roll it into a ball. If not, add a touch more maple syrup. Pour out the dough and, using a spoon or small ice cream scooper, scoop small amounts to roll in the palm of your hand. Press gently to flatten each ball and make a cross-hatched pattern on each cookie with a fork. Melt dark chocolate in the microwave and dunk the cookies in part way. Decorate with crushed peanuts and freeze-dried raspberries
On a scale of 0-10, how much do you love peanut butter? If your answer is 12, this no-bake, gluten-free treat is your match made in cookie heaven.
Blend everything up in a food processor and get creative decorating your chewy, nutty creations.
Eat them on their own or smear some raspberry jam between two for a peanut butter and jelly cookie sandwich. Keep a cold glass of almond milk on hand to wash it all down.
No-Bake Peanut Butter Cookies
Ingredients:
- ½ cup creamy, unsalted peanut butter
- 1 cup Anthony’s Goods Natural Unblanched Almond Meal/Flour
- ½ cup pitted dates
- 1 tbsp maple syrup (use a little more if your dates are dry)
- Melted dark chocolate for dipping (optional)
- Crushed peanuts and freeze-dried raspberries for decorating (optional)
Directions:
- Place all ingredients in a food processor and blend until dates are processed and an even, crumbly mixture forms. The mixture needs to hold, so press some dough in your hand and see if you can roll it into a ball. If not, add a touch more maple syrup.
- Pour out the dough and, using a spoon or small ice cream scooper, scoop small amounts to roll in the palm of your hand. Press gently to flatten each ball and make a cross-hatched pattern on each cookie with a fork.
- Melt dark chocolate in the microwave and dunk the cookies in part way. Decorate with crushed peanuts and freeze-dried raspberries.
Yield: About 15 cookies
Prep time: 30 minutes
Total time: 30 minutes
