Name: Simple Peanut Butter Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup almonds ((raw)); 1/2 cup peanut butter ((raw, creamy)); 1 cup dates ((pitted)); 1 vanilla bean ((split and scraped)); water ((if needed, or almond milk if not raw)); sea salt ((optional))

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Sometimes you want cookies, and you want them FIVE MINUTES AGO! For those times, these super simple raw vegan peanut butter cookies are a good go-to recipe. Easy, delicious, and you can put them together in just a few minutes. Dates, peanut butter, almonds — simplicity!

Ingredients

1 cup almonds (raw)
1/2 cup peanut butter (raw, creamy)
1 cup dates (pitted)
1 vanilla bean (split and scraped)
water (if needed, or almond milk if not raw)
sea salt (optional)

Servings:

Units:

Directions

Prep

15 min

Total

15 min

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.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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