Date-Sweetened Peanut Butter Cookies
- 175g Medjool dates, pitted
- 3/4 cup peanut butter (or other nut butter)
- 1/2 cup oats
- 1 egg OR 1 tablespoon ground flax seeds + 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- coarse sea salt (optional: for topping)
Preheat the oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.
In a large food processor fitted with an "S" blade, process the dates until crumbly. (It's okay if a ball forms, too.)
Add in the peanut butter, egg (or ground flax & water), vanilla, baking soda, and vinegar. Process until a sticky, uniform batter is created. Be careful not to over-process the mixture, as the peanut butter will release excess oil when over-mixed, and that will make the batter feel very oily to work with. (Don't worry if this happens, though-- the cookies still turn out totally fine!)
Use a heaping tablespoon to scoop the dough into your hands, then roll the dough into a ball between the palms of your hands. Flatten each ball with your palm then press with fork to add tine marks. Sprinkle a bit of coarse sea salt over each cookie, if desired.
Bake until the edges of the cookies start to feel dry, about 13 to 15 minutes. (The cookies will still feel fragile at this point.) The longer you bake the cookies the more firm they will be, so at 13 minutes of baking you'll have a soft, almost under-baked middle and at 15 minutes they will be a little more firm and brown around the edges.
Allow the cookies to cool completely before removing them from the baking sheet. Cookies can be stored in an airtight container in the fridge or freezer. (The cookies will soften if you leave them out on the counter overnight, so chilling them is best for texture and shelf life.)