These cookies had my dearest friend Exodeus jump up and down of happiness, and she is not usually a big fan of sweets..
You can keep these raw and store them in the fridge, orrrrr bake ’em at 360°F (180°C) for about 12 minutes if you like them to be firmer and not as soft.
Peanut Butter Cookies
- 150 g (about 20 small) dates, pitted
- 160 g (1/2 cup + 2 tablespoons) natural peanut butter
- 175 g (1 cup) white beans canned
Chocolate
- 60 g vegan (palm oil free) chocolate chips melted
Make ’em:
- Soak pitted dates in hot water until they are soft (about 15 minutes). Skip this step if the dates you are using are already soft and juicy. Discard the water and pat dry the dates.
- Rinse and drain one can of white beans and pat dry them. Use only 175 grams (1 cup) of white beans and save the rest for a salad or any other savory dish.
- Process all 3 ingredients in a food processor (aka blender), scraping down the sides of the processor every 30 seconds or so. The dough will come together after about two minutes.
- Scoop out 1 1/2 to 2 tablespoons of dough and form into balls. Flatten the balls with your hands and place them on a tray (or platter) lined with parchment paper. Use the back of a fork to create a cross-hatch on one side of the cookies. Put in the freezer, or place in the oven, depending on what you are going for 🙂
- If you want to dunk them in chocolate; melt about 60 grams of dairy-free chocolate in a waterbath (you can add 1-2 teaspoons of coconut oil to make the chocolate runnier). Then dip just half of the cookie in the chocolate. Top with crushed nuts and salt (optional). Freeze for about 20-30 minutes. Enjoy!
