Sweetened with dates, raisins and a touch of maple syrup these peanut butter cookies are a delight! They’re also a great way to get the handful of nuts you should eat every day. Mix up a batch and put them in the freezer to keep them fresh. They thaw quickly so they’re always ready to eat.
Pre-heat oven to 350 degrees.
Assemble your ingredients.
Remove pits from dates, keeping a look out for these little flower like stems.
Blend, maple syrup, melted butter (or coconut oil), dates, and raisins.
Here's what your date puree should look like. *You can use this to sweeten lots of baked goods. Just cook them at a lower temperature and maybe reduce the liquid a bit from one of the other ingredients.
Mix the dry ingredients (flour, baking soda, sea salt.)
I usually whisk the dry ingredients to make sure the baking soda isn't clumpy and the ingredients are evenly distributed.
Mix the date puree, the peanut butter, and the vanilla with the dry ingredients until well combined.
Use a spoon or a cookie scoop to drop cookie dough onto an ungreased cookie sheet.
Use a fork dipped in water to make the criss cross design on the cookies.
Make an imprint with the fork. First in one direction, and then the other as shown.
Bake at 350 in the oven for 10-12 minutes or until just golden brown!
Let sit on the cookie sheet and cool for a minute. Then move to a cooling rack. These are yummy the first day, even better the second day. But real food does not keep well at room temperature so put them in the freezer till your ready to eat them! Enjoy.
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