Peanut butter cookies should be sticky, sweet and moreishly salty. These tick those three boxes rather nicely, and some! They are also healthy (refined sugar free, vegan and gluten free) and ridiculously easy to make – a perfect, stress-free recipe to make with kids. Just four simple ingredients that you probably already have in your cupboard, whizzed up, rolled in balls and squished into cookies.
You will need a food processor with the blade attachment and:
- 100g ground almonds
- 150g pitted dates (use less if you like your cookies less sweet and add a scoop of coconut oil to help it hold together)
- 100g peanut butter (find a good crunchy one with no added nonsense)
- 2 tsp vanilla essence
Put all the ingredients into your food processor and pulse away until the mixture holds together when squashed. Give it a taste and adjust to your liking by adding more peanut butter or dates if you like. Depending on your brand of peanut butter you might want to add a pinch of salt too.
Squash the mixture together into balls (at home I make them about 30g each, a bit bigger in the cafe) and then press them into cookies with a fork so you get that classic criss-crossed indent on top. They will keep well in an airtight container for about a week if for some reason you don’t scoff them all immediately.
Obviously it is pretty much the law that you enjoy them with a glass of milk. I recommend almond milk in this instance for the full nutty vegan experience. Liz x