Now that the new school year has officially started I thought it would be fun to share a recipe for one of my favorite on the go snacks: No-Bake Peanut Butter Cookies. These are high in fiber thanks to the oats, loaded with healthy fats of course and also a great source of magnesium and zinc. I think there’s something magical about the combination of smooth peanut butter, sweet dates and sea salt. And the best thing is: they are super easy to make!
No-Bake Peanut Butter Cookies
SERVES: 6-8 small cookies (depending on the size)
EQUIPMENT: food processor, rubber spatula
INGREDIENTS:
½ cup oats (or extra almond flour)
½ cup almond flour
¾ cup dates, pitted and soaked in warm water for at least 10 minutes
¼ cup natural peanut butter, or more to taste
Vanilla powder & Himalayan crystal salt or sea salt, to taste
Water, as needed for binding
Optional: cinnamon, shredded coconut, cacao nibs, chocolate chips…
DIRECTIONS:
- Process your oats until finely ground.
- Add the almond flour, soaked dates, peanut butter, vanilla powder and salt. Mix well.
- Add water as needed for binding and mix again. You will know the dough is ready when it forms into a ball.
- Shape the dough into cookies. I like to take some of the dough, roll it into a ball and then press it down with my other hand.
JULIE’S TIPS & TRICKS:
- These No-Bake Peanut Butter Cookies stay fresh for at least 2 weeks in an airtight container in the refrigerator.
- Want to make these cookies even more irresistible? Add a generous serving of raw chocolate sauce on top.
Now I would love to hear from you! What used to be your favorite back to school snacks? Mine were peanut butter & jelly sandwiches, oatmeal raisin cookies and fresh mango. I’d love to hear about yours so definitely leave a comment down below.
What about using peanut flour?