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Recipe by: Jordan and Clark Cord
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Simple Peanut Butter Cookies
Prep:15minTotal:15minServes:12
Ingredients
- 1cupalmonds(raw)
- 1/2cuppeanut butter(raw, creamy)
- 1cupdates(pitted)
- 1vanilla bean(split and scraped)
- water(if needed, or almond milk if not raw)
- sea salt(optional)
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- Add almonds, peanut putter, dates, and vanilla to a food processor and blend until the mixture is dough-like. It may appear to be slightly dry, but it should stick together. If it’s really too dry, add a small splash of water or almond milk and mix it in with your hands.
- Set aside a plate or cookie sheet lined with parchment. Use your hands to form the mixture into small balls.
- After you’ve finished all of the dough, it’s time to make the criss-cross! Press down gently with a fork to create the pattern. Sprinkle with a hint of sea salt.
- The cookies stay good in the refrigerator for at least one week — but they probably won’t last that long.
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Ingredients
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Directions
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Notes
