3-Ingredient Vegan Peanut Butter Cookies

Ingredients

• 20 small/medium dates (pitted)
• 1/2 cup + 2 tbsp natural peanut butter (salted (*see notes))
• 1 cup white beans (canned)
• 1/3 cup chocolate chips ((dairy-free) melted)

Instructions

1. 1

   I recommend using a kitchen scale for this recipe. Check the step-by-step process shots and the video above in the blog post.

2. 2

   Soak pitted dates in hot water until they are soft (about 15 minutes). Skip this step if the dates you are using are already soft and juicy. Discard the water and pat dry the dates.

3. 3

   Rinse and drain one 15 oz can of white beans and pat dry them. Use only 175 grams (1 cup) of white beans and save the rest for a salad or any other savory dish.

4. 4

   Process all 3 ingredients in a food processor, scraping down the sides of the processor every 30 seconds or so. The dough will come together after about two minutes. Check the step-by-step photos above in the blog post.

5. 5

   Scoop out 1 1/2 to 2 tablespoons of dough and form into balls. Flatten the balls with your hands and place them on a tray (or platter) lined with parchment paper. Use the back of a fork to create a cross-hatch on one side of the cookies.

6. 6

   Enjoy the no-bake peanut butter cookies as-is or dip in melted vegan chocolate! Simply melt about 60 grams of dairy-free chocolate in a microwave or double boiler (you can add 1-2 teaspoons of coconut oil to make the chocolate runnier). Then dip just half of the cookie in the chocolate. Top with crushed nuts and salt (optional). Freeze for about 20-30 minutes. Enjoy!