4 Serving
Plantry
No Bake Peanut Butter Cookies
These yummy little peanut butter cookies come together in a pinch! Sugar-free, gluten-free, and still utterly delicious!
SERVINGS
PREP & COOK TIME
15 min
CALORIES
145
FAT
10g
CARBOHYDRATES
12g
PROTEIN
5g
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INGREDIENTS
- 1 cup almond meal
- 1 cup dates
- 1/2 cup peanut butter
- 1 1/2 teaspoons vanilla extract
Tools: Parchment Paper, Food Processor or Blender
SERVINGS
PREP & COOK TIME
15 min
CALORIES
145
FAT
10g
CARBOHYDRATES
12g
PROTEIN
5g
Get Recipes Delivered
INSTRUCTIONS
1
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.
2
Form the dough into walnut-sized balls and place on a sheet of parchment paper. The dough should yield roughly twelve balls.
3
Press each ball gently with a fork to make the classic peanut butter cookie criss-cross pattern.
4
Peanut butter cookies can be stored in the fridge for up to one week – if they last that long. Enjoy!
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