No Bake Peanut Butter Cookies

Add the dates, peanut butter, vanilla, and almond meal into the food processor. Pulse until you reach a consistent, smooth texture, scraping down the sides as necessary.

Form the dough into walnut-sized balls and place on a sheet of parchment paper. The dough should yield roughly twelve balls.

Press each ball gently with a fork to make the classic peanut butter cookie criss-cross pattern.

Peanut butter cookies can be stored in the fridge for up to one week – if they last that long. Enjoy!