There’s good news. You only need one bowl and 5 min. Three ingredients are all you’ll need! Let’s (not) bake!
The first step is to blend oats with dates. Peanut butter is added to the mix. This results in a cookie that is perfectly sweet, salty, and tender!
For classic cross-hatch marks, form them into discs with a fork and press them down.
You can stop there, or you can go the extra mile by making a three-ingredient chocolate glaze to dip these beauties in! What a match made in chocolate and peanut butter!
They would be the perfect dessert or snack when you want something quick and healthy. These would make great gifts. Make a big batch and freeze them so you always have a healthy treat available!
Ingredients
COOKIES
- 1 cup gluten-free Rolled Oats
- 1 Pinch of sea salt (optional)
- Measured after pitting, 3/4 cup of Medjool dates.
- Half cup natural salty peanut butter (creamy or crunchy // ingredients only should be peanuts + salted // we prefer Wild Friends brand).
Optional CHOCOLATE GLAZE
- Measure 3 Tbsp of coconut oil ( after melting // after melting )
- 3 Tbsp cocoa powder (sifted or unsweetened)
- Maple syrup, 1-2 teaspoons (plus additional to taste).
- 1 Pinch of sea salt (optional)
Instructions
- Add the oats, salt (optional), and a processor to a food processor. Blend into flour. Add dates, and continue to blend for another 30 seconds or until the dates are finely chopped. Add peanut butter and mix until dough forms.
- Form mounds of dough by scooping out 2 Tbsp. Place the cookies on a pan or tray lined with parchment paper. Optional: Use a fork to create a cross-hatch at the top of the cookies.
- Prepare chocolate glaze by whisking ingredients together in a large bowl until smooth. Dip cookies (about halfway), let excess drip, then place them back on a parchment-lined tray or pan. Freeze for 10 minutes. Dip again to get a thicker shell. Then chill again. Enjoy.
- Keep leftovers in your refrigerator for up to a week or in your freezer for up to a month. Store pieces in the fridge or freezer.