Ingredients

The following ingredients have 12 Servings
  • 1 cup gluten-free rolled oats
  • 1 Pinch sea salt ((optional))
  • 3/4 cup medjool dates ((pitted // measured after pitting))
  • 1/2 cup natural salted peanut butter ((creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand))
  • 3 Tbsp coconut oil ((melted// measured after melting))
  • 3 Tbsp cacao powder ((sifted // or sub unsweetened cocoa powder))
  • 1-2 tsp maple syrup ( (plus more to taste))
  • 1 Pinch sea salt ((optional))

Instruction

  • Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
  • Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
  • Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
  • Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.