No Bake Peanut Butter Cookies
These yummy little peanut butter cookies come together in a pinch! Sugar-free, gluten-free, and still utterly delicious!
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- 1 cup almond meal
- 1 cup dates
- 1/2 cup peanut butter
- 1 1/2 teaspoons vanilla extract
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!