Peanut Butter Breakfast Cookies 2.0

Peanut Butter Breakfast Cookies 2.0
COMMENTS
WP_Post Object
(
    [ID] => 7407
    [post_author] => 2
    [post_date] => 2016-05-05 11:27:41
    [post_date_gmt] => 2016-05-05 17:27:41
    [post_content] => 
    [post_title] => Peanut Butter Breakfast Cookies 2.0
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => peanut-butter-breakfast-cookies-2-0
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-05-05 11:27:41
    [post_modified_gmt] => 2016-05-05 17:27:41
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7407
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 4
    [filter] => raw
)
05.05
SHARE THIS:
TOTAL TIME :10minutes10minutes10minutes
10servings
INGREDIENTS
  • 1 cup rolled oats
  • 1 (packed) cup pitted Medjool dates (*buy pit-in version and remove pits)
  • 3/4 cup unsalted, unsweetened peanut butter (sub almond, cashew or sunbutter or tahini)
  • 2 large eggs, whisked (sub flax or chia eggs for vegan)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
DIRECTIONS
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
  3. Add remaining ingredients and pulse until ingredients are incorporated and you can only see tiny pieces of dates and oats. Carefully remove blade from processor.
  4. Place a bowl of room temperature water between the baking sheet and food processor. Dampen your hands in the water to prevent sticking, and roll dough into 2 1/2 inch balls. Place balls on baking sheet, leaving at least 2 inches between each.
  5. Wet a fork and use the tines to gently press down on each cookie until it is approximately 1 inch thick. You can turn the tines in opposing directions to create a cross-hatched look.
  6. Bake for 11 minutes, then allow to cool completely before enjoying them.
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Meg Gore

    Made this last night! Absolutely delicious and great start to my day!!

    • Yay!!! I’m so glad you like them! Thanks for letting me know. Hope all is well with you 🙂

  • Anne

    How many dates you recommend? Thanks!

    • Laura Lea Bryant

      It’s about 8 large or 10 small!