No-Sugar Peanut Butter Cookies

1. 1

   Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

   10 min

   180°C

2. 2

   Soak pitted dates in hot water for 5 minutes, then drain and blend into a smooth paste.

   7 min

3. 3

   In a large bowl, combine peanut butter, date paste, egg, and vanilla extract. Mix until well combined.

   3 min

4. 4

   In a separate bowl, whisk together oat flour, baking powder, and salt.

   1 min

5. 5

   Gradually add the dry ingredients to the wet mixture, mixing until just combined and a dough forms.

   2 min

6. 6

   Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet. Gently press down on each ball with a fork to create the classic peanut butter cookie crosshatch pattern.

   5 min

7. 7

   Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft when removed from the oven but will firm up as they cool.

   12 min

   180°C

8. 8

   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   10 min

1 serving ≈ 80 g

Nutrition values are estimates. - means data is unavailable.