We absolutely love peanut butter cookies, but we wanted to do something a little different in honor of National Peanut Butter Cookie Day and take the American classic and make them vegan and gluten free. These are about the easiest cookies to make, they’re delicious, and they work for so many different diet types.
INGREDIENTS
- 1 cup dates, packed and pitted
- 1 medium, ripe banana (~1/2 cup mashed)
- 2 Tbsp unsalted creamy peanut butter
- 1 cup almond meal
- 1 cup gluten free rolled oats
- 1/4 cup peanut butter chips
- 1/4 cup vegan semi-sweet chocolate chips
INSTRUCTIONS
- Soak dates in warm water for 10 minutes, then drain.
- Put dates in food processor and pulse until well-chopped.
- Add banana and peanut butter and pulse until combined.
- Add the almond meal and rolled oats, pulsing until a semi-wet dough is formed.
- Transfer dough to mixing bowl. If the dough is too wet, add more almond meal and rolled oats one teaspoon at a time until you can work the dough with your hands.
- Mix in the peanut butter & chocolate chips, then chill for 10 minutes. Preheat oven to 350° F.
- Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then place them on a parchment-lined baking sheet.
- Bake for 15-18 minutes or until light-golden brown and somewhat firm to the touch.
- Remove the cookies from the oven, letting the tray and cookies cool slightly before transferring them to a cooling rack or plate.
