Peanut Butter Date Cookies
Servings: 6
Total Time: 30 minutes
Ingredients
6 ounces Medjool dates, pitted and chopped
1/4 cup water
1 cup natural peanut butter
1 cup rolled oats
1/2 tsp ground cinnamon
kosher salt, for sprinkling
Directions
1. Preheat oven to 350°F.
2. Add the dates and water to a food processor and blend until smooth.
3. Transfer the pureed dates to a large mixing bowl along with the peanut butter, oats, and cinnamon. Stir until well combined.
4. Spoon a heaping 1 TBSP mound of the mixture about onto a ungreased baking sheet. Flatten the mound using the back of a fork while pressing a criss-cross pattern on top. Repeat with the remaining mixture leaving at least 1-inch between the cookies. Sprinkle each of the cookies with just a pinch of kosher salt.
5. Bake in the preheated oven for 12 minutes. Take out of the oven and allow to cool on a wire rack for 10 minutes.
2. Add the dates and water to a food processor and blend until smooth.
3. Transfer the pureed dates to a large mixing bowl along with the peanut butter, oats, and cinnamon. Stir until well combined.
4. Spoon a heaping 1 TBSP mound of the mixture about onto a ungreased baking sheet. Flatten the mound using the back of a fork while pressing a criss-cross pattern on top. Repeat with the remaining mixture leaving at least 1-inch between the cookies. Sprinkle each of the cookies with just a pinch of kosher salt.
5. Bake in the preheated oven for 12 minutes. Take out of the oven and allow to cool on a wire rack for 10 minutes.
