I absolutely love these peanutbutter cookies. And so do my kids! When I started baking without sugar or gluten, I have to admit I was a little worried about the results, but I can honestly say that it isn’t a problem at all.
I generally like to use dates or banana or maybe both as my sweetener of choice. I feel very strongly about artificial sweeteners, who knows how harmful those can be longterm? Food, in my opinion, has to be made from real ingredients with nutritional value.
So, now that I’m done with my little rant, here is my recipe: 😊
Ingredients: (Makes about 20 cookies)
1 cup / 100 grams of almond flour
1 cup / 2 deciliters of oats
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla bean powder
12 pitted dates
3 large tbsp of crunchy (natural) peanutbutter
Add all the dry ingredients to your food processer and blend until the oats have turned into flour. Transfer to a separate bowl. Then add dates, eggs and peanutbutter and blend until smooth. Put the dry ingredients back in the blender and mix it all together to a thick paste. Use a spoon to put little balls of cookie dough on a baking tray and flatten them with your hands. Bake at 350° F / 175° C for about 10-15 minutes. Make sure you watch the cookies so they don’t get too dark.
Tip: Add a little chopped 80 % chocolate to change it up!
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