Raw Peanut Butter Cookies

Raw Vegan cookies that look and taste incredible. They're great as a healthy cookie alternative for the whole family. Just pop them in the fridge for an quick snack that the kids will love.

5 from 2 votes

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Course: Baking, Snack

Cuisine: Chocolate

Prep Time: 15

Cook Time: 1

Servings: Cookies

Calories: 123kcal

Author: Yasmin

Equipment

Food Processor
Mixing Bowl
Baking/Parchment Paper

Ingredients

Cookies ingredients:

100 g Gluten-Free Oats
200 g Soft Fresh Dates such as Medjool
150 g Peanut Butter
2 tablespoon Ground Flaxseed

For the Chocolate Coating (optional):

50 g Dairy-Free Chocolate Raw Chocolate, Dairy Free or Regular
½ tablespoon Coconut Oil

Metric - US Customary

Instructions

Tear the dates in half and remove the stones.
200 g Soft Fresh Dates
Put all the cookie ingredients in the food processor and blend for 1 ½ -2 minutes, until all the ingredients are well combined and you have no lumps.
100 g Gluten-Free Oats, 200 g Soft Fresh Dates, 150 g Peanut Butter, 2 tablespoon Ground Flaxseed
Take 2 tablespoons of the cookie dough and roll into a ball, then place on a baking tray lined with greaseproof paper. Repeat this until you have rolled all of the dough into balls and spaced them all out evenly on the tray. Make sure they are far enough apart that you leave room for them to be flattened and shaped into Cookies.
Gently press each ball into a round cookie, about ½ inch thick.
If you find that they are cracking at the edges then gently mould the edges using your fingers.
Place the tray in the fridge for 1 hour. If you can't wait that long then you can put the tray in the freezer for 20 minutes instead.
Melt the chocolate using the Bain Marie* method, and then stir in the coconut oil once the chocolate has melted. Then remove the bowl from the heat.
50 g Dairy-Free Chocolate, ½ tablespoon Coconut Oil
Dip the cookies into the melted chocolate mixture.
Return the cookies to the fridge for the chocolate coating to set.
These cookies need to be kept in the fridge or freezer until you are ready to eat them. If frozen take out 15 minutes before eating, if stored in the fridge they can be taken out just before serving.

Notes

*For the perfect Bain Marie:
Choose a saucepan with a diameter a bit smaller than a glass bowl you will use to melt the chocolate in. Make sure that the bowl can sit snugly on top of the saucepan but, crucially, doesn't come into contact with the water at any point. Then with water boiling add the chocolate to the glass bowl and stir gently until melted.

Recipe Tips

If you find that your mixture is a little dry when it comes out of the food processor (this can happen if your dates aren't very soft) then put it back in and add some extra Peanut Butter, a tablespoon at a time. 1 or 2 tbsp's should be plenty.
If you would prefer to make your own 'melted chocolate', then you can substitute using 3 tablespoons of cacao powder, 1 tablespoon of maple syrup and 1 tablespoon of melted coconut oil.
This recipe can also be made with normal oats, rather than gluten free ones, but then the cookies will obviously no longer be gluten free.

Nutrition