PEANUT BUTTER COOKIES
Just to keep is REALLY real, peanut butta' is [and forever will be] amongst my TOP 10 favorite things to eat on this planet. LOL. I mean, c'mon, it's inevitable—like there's just no way around it. If you're with me on this one, say I and please don't hesitate to share your *favorite brands, flavors, and how you like to enjoy your peanut butta' below in the comments because nothing is more exciting than finding a new brand to devour!
To keep this massive trip down memory lane a short one (for your sake) there are so many memories flashing through my head when I think about these peanut butta' cookies growing up! Since I was a little girl, my mum used to make these cookies on the daily (or so it seemed) and no friggen lie, these cookies never lasted more than a day or so in the house. Considering there was all five of us children and our parents in the the house, the cookies were always gone sooner than I could snag enough to make a stash! It cracks me up thinking about the things I'd try to do just to save me a cookie!
I recreated these cookies mum used to make in more of a nutritiously conscious way (they are so dang chewy, light, and addicting) with just a few ingredients and literally this recipe has been on #repeat—cheers to feeling less guilty for eating 3-4 cookies in less than five minutes. WOO!
I N G R E D I E N T S
- 1 cup pitted medjool dates
- 1 cup peanut butter, crunchy or creamy—I used crunchy!
- ½ teaspoon pink himalayan sea salt
- 1 teaspoon vanilla
- 1 egg
- *additional coconut sugar to coat cookies in!
I N S T R U C T I O N S
- Preheat oven to 350 degrees F. Line a sheet tray with parchment paper and set aside.
- Gather all ingredients as well as a food processor and a large mixing bowl.
- Add dates into the food processor + grind until a silky smooth "date paste" forms.
- IP—you may have to add a few teaspoons of warm water to get the dates blending because they tend to bunch up in a ball form and not grind, so they may need a little assistance.
- Add remaining ingredients and blend until the dough begins to pull away from the sides of the food processor.
- Using a 1-inch ice cream scoop, begin to scoop out batter, roll in hand + place on cookie sheet. Roll each cookie into coconut sugar to coat.
- Press each cookie down with a fork to form the ever so infamous criss-cross pattern.
- Cook for 8-10 minutes. Remove from oven and allow to cool.
- Enjoy! Cookies can be stored in an air-tight container up to 3-4 days or frozen.