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No Bake Chocolate Peanut Butter Cookies

12 ounces, weight Pitted Dried Medjool Dates, Coarsely Chopped
2 ounces, weight All Natural Peanut Butter (or Your Favorite Nut Butter)
2 Tablespoons Unsweetened Cocoa Powder
1 ounce, weight Old Fashioned Rolled Oats
1 pinch Sea Salt
1 pinch Ground Cinnamon
1/4 cups Almond Meal (to Use For Rolling Out Cookies)


Combine all ingredients (except the almond meal) in a food processor or blender. Blend thoroughly until you have a firm ball of dough. Pinch with fingers to see that everything is well combined. Press dough into a ball and chill in fridge for about 1/2 hour. Roll out dough to about 1/4 inch thick, sprinkle almond meal on dough to prevent sticking. Cut out hearts or whatever shapes you desire. You can also roll em into balls or truffles. Lay parchment or wax paper in between layers of cookies and store sealed in an airtight container in the fridge. You can store them long term in the freezer as well.

Source: tastykitchen.com