Peanut Butter Cookies

Monday, 4 April 2016
Peanut Butter Cookies

I love peanut butter. A lot. I could easily, and sometimes do, sit and eat it out of the jar with a spoon. So, of course, I love experimenting with different ways to use it and get it into as many of my meals and snacks as possible. I baked these cookies a few weeks ago and have baked them at least three times since then because they are just so good and easy to make. They aren't your usual cookie consistency but I love the texture and how lovely and thick they are! The pumpkin seeds give them a nice crunch and you could also add sultanas or chocolate chips to mix it up a little. 

Peanut Butter Cookies

You will need:
1/2 cup ground almonds 
3/4 cup oats 
8 Medjool dates 
1/3 cup crunchy peanut butter 
2 tablespoons pumpkin seeds 

Method:
- Pre-heat the oven to 180 degrees celsius. 
- Pit the dates and soak them in boiling water for 10 minutes to soften. 
- Add the ground almonds, 1/2 a cup of oats and the soaked dates to a food processor and mix until combined and the mixture is starting to stick together. 
- Transfer the mixture to a bowl and add the peanut butter, 1/4 cup oats, and the pumpkin seeds and mix well. 
- Roll the mixture into balls and then flatten into a cookie. The mixture will make six good sized cookies. 
- Place onto a lined baking tray and bake for 20 minutes, flipping half way.

Ps. Spreading more peanut butter on top of the cookies when you eat them makes them taste even better!

Peanut Butter Cookies

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