Peanut Butter Cookies

These cookies are very filling and not too sweet.  They are great for breakfast, with coffee, or anytime you are really hungry.

1 cup rolled oats (or 3/4 cup of another flour like almond or coconut)

1 cup dates, pitted—overstuff the cup and pack tightly

1/4 cup maple syrup—organic

3/4 cup peanut butter (I like Mara Nantha organic peanut butter)

2 eggs whisked in a separate bowl

1/4 tsp salt

1 tsp cinnamon

1 tsp vanilla extract or powder

Preheat oven to 350 degrees.  Line a baking sheet with parchment.  Using a food processor, combine the oats and nuts to form a chunky crumble.  Add remaining ingredients and pulse until evenly incorporated.  You will end up with a sticky, gooey mass of dough.  Scrape it into a separate bowl.  Have a small bowl of water ready and dip your fingers into it, then grab a ball of dough and shape it into a patty.  Make the patty thick and about 2” wide.  Dip fingers for each dough ball.  Bake at 350 degrees for about 20 minutes.  Don’t expect cookies to come out all brown and done—they are supposed to be moist and soft inside.  Let cool and then seal in a container in the refrigerator.  These cookies are best eaten cold.

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