Peanut Butter Cookies
Close to the easiest cookies I’ve ever made. And close to the BEST too.
These deliciously moist and fudgy Peanut Butter Cookies have only 3 ingredients. And 3 ingredients which you are certain to have in your kitchen cupboard right this moment, which means you have no excuse but to go whip these up right now!
I can’t believe it took me this long to come up with this recipe because it’s a real winner and my favourite snack by far at the moment (I like snacks okay).
They’re soft, naturally sweet, deeelicious and also packed full of fibre, plant protein and healthy fats. They’re also a great source of zinc, B vitamins, magnesium and iron. In case you needed extra convincing to give these cookies a try.
Make sure you tag me on Instagram if you make these. I promise you won’t regret it!
Ingredients:
1 can chickpeas, drained and rinsed
1/4 cup pitted dates (can use 1/2 cup of you like them sweeter!)
2 heaped tbsp (40g) natural peanut butter
Optional add-ins:
1 tsp baking powder
1 tsp vanilla
Cinnamon, choc chips, maca powder, chopped nuts...
Method:
Preheat your oven to 180°C and line a tray with baking paper.
Soak dates in warm water for about 10-15 minutes to soften.
Blend chickpeas, dates and peanut butter to make the cookie dough. Then add in any optional ingredients.
Form into cookies, place on baking tray and bake for about 15 minutes.
Allow to cool and firm, then enjoy!
Notes:
This recipe makes anywhere from 4-10 cookies, depending on how big you want them!
Store for up to a week in a sealed container in the fridge, or freeze.
