No Bake Peanut Butter Cookies
These no-bake peanut butter cookies are bursting with peanut butter flavor! They are perfectly sweet, chewy, and tender. The cookies are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Servings: 15 cookies
Calories: 106kcal
Ingredients
- 1 cup almond flour , finely ground
- 3/4 cup Medjool dates , pitted
- 1/2 cup peanut butter , smooth
- pinch sea salt (optional)
Instructions
- Process the ingredients. Add the almond flour, Medjool dates, peanut butter, and salt to a food processor bowl fitted with an S blade and process until all the ingredients begin to stick together. The mixture should be moist and tender. If it's too dry, pulse it a little bit more or add 1 Tbsp./15 ml coconut oil to help bind everything together.
- Shape the mixture. Using a 2-Tbsp./30-ml cookie scoop or a spoon, scoop out the mixture and roll it into a ball (or form it into a mound). Place the ball onto a parchment paper-lined baking sheet. Repeat until all the mixture is used up. Then use a fork and press down to give the peanut butter cookies their signature crisscross pattern.
- Chill. Transfer the peanut butter cookies to the refrigerator to firm up, for about 20 minutes.
- Dip in chocolate (optional). Once chilled, dip the sides of the cookies in melted chocolate and then place the peanut butter cookies back onto the parchment paper-lined baking sheet. Refrigerate to allow the chocolate to set, for about 10 minutes.
- Store. Leftover peanut butter cookies keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 15 | Calories: 106kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Fiber: 2g | Sugar: 5g