I mean, come on, who doesn't love a good peanut butter cookie? Plus it's vegan. Plus it's almost organic. Plus it hit the spot when it comes to my crazy nut cravings this pregnancy. Seriously, I have surely already eaten my body weight, and then some, in nuts!
These are super duper nutty. Mega rich. So know that a little goes a LONG way. Nash is a huge fan. Our neighbor Glenna took him for a walk and I had these waiting for them upon returning. Glenna was also ooohing, ahhhing and mmm'ing too! Walt gave them an ok, but it's because he thought I was making 'real' peanut butter cookies. Once I told him what was in them he was a bit surprised and grabbed another one.
I foresee these as being my perfect grab and go snack during warmer weather. They'll keep well in the fridge so that'll be a plus, as I love cooler treats as the temps start warming up. I can't take credit, the recipe is adapted from Tia Tofu's version HERE.
1 cup roasted, unsalted organic peanuts
1 1/2 cups organic dates; pitted
1 cup organic oats
1/4 cup ground organic flaxseed
1 tbsp organic coconut oil
1 tbsp local honey
Process the peanuts in your food processor until it turns into a creamy peanut butter.
Add the remaining ingredients to the food processor. Process for a few minutes, until everything is finely ground together. You may have to stop and scrape the sides a couple of times.
Roll the mixture into about eighteen 1" balls. When you squeeze the crumbly mixture together, it should get oily and bind easily.
Place the balls onto waxed paper and press flat with a fork.
Put the cookies in the freezer for 20 minutes (or in the refrigerator for an hour) to harden before eating.
Store the leftovers in the refrigerator.
My sweet boys had a pint sized picnic outside while I was finishing up this yummy batch of cookies...just had to share the cuteness!