3-Ingredient No-Bake Peanut Butter Cookies
Ingredients
The cookies
-
1
cup
gluten-free rolled oats
-
1
pinch
sea salt (optional)
-
¾
cup
medjool dates (pitted)
-
½
cup
natural salted peanut butter
The chocolate glaze (optional)
-
3
Tbsp
coconut oil (melted)
-
3
Tbsp
cacao powder (sifted)
-
1-2
tsp
maple syrup
-
1
pinch
sea salt (optional)
Instructions
- Blend oats and optional salt in a food processor until they reach a flour-like consistency.
- Add pitted dates and blend until finely chopped.
- Incorporate peanut butter and blend until a dough forms.
- Scoop out 2-Tbsp amounts of dough and shape into mounds on a parchment-lined tray.
- Optionally, press down with a fork to create a crosshatch pattern.
- For the chocolate glaze, mix melted coconut oil, cacao powder, maple syrup, and optional salt until smooth.
- Dip cookies halfway in the glaze, let excess drip off, and place back on the tray.
- Freeze for 10 minutes, then dip again for a thicker glaze if desired.
- Chill again before serving.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
164.5
Total fat
6.2g
Total carbohydrates
24.5g
Total protein
3.8g
Sodium
3.9mg
Cholesterol
0mg
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