Incredibly delicious, chewy, and perfectly sweet Peanut Butter Cookies made with just 3 ingredients! No baking required, easy to make and the perfect snack or dessert!
Ingredients
US Customary – Metric
COOKIES
- 1 Cup gluten-free oatmeal
- < span class= "wprm-recipe-ingredients-quantity">1 Pinch sea salt (optional )
- 3 /4 Cup Medjool Dates (pitted // measured after pitting)
- 1/2 cup natural salted peanut butter< /span> (creamy or crunchy // ingredients should be just peanuts + salt // we like the Wild Friends brand )
CHOCOLATE GLAZE optional
- 3 Soup Coconut oil < /span> (melted// measured after melting en)
- 3 EL Cocoa powder < span class="wprm-recipe-ingredient- notes wprm-recipe-ingredient-notes-faded">(seven // or under unsweetened cocoa powder)
- 1-2 TL maple syrup (more to taste)
< li class="wprm-recipe-ingredient" style="list-style-type: disc;" >1 pinch sea salt (optional)
Instructions
- Oats and salt (optional) at Food Processor and mix to get a flour. Add dates and blend another 30 seconds or until finely chopped. Add the peanut butter and stir until a paste forms.
- Scoop out 2 – Tablespoonfuls of dough and carefully form mounds. Place on a baking sheet or tray lined with parchment paper. Optional: Use the back of a fork to create a hatch on the top of the cookies (see photo).
- < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Store leftovers in the fridge for up to 1 week or in the freezer for up to 1 month. The chocolate shell can soften at room temperature, so it’s best to keep it in the fridge.
< li id="wprm-recipe-34126-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;">
Enjoy as is or make chocolate frosting (optional) by mixing the ingredients in a bowl and whisking until smooth. Submerge the cookies (about halfway), drain the excess, and return to a parchment-lined pan or tray. Freeze for 10 minutes. Then dip it again to get a very thick shell. cool again Have fun.
