So last week, I told you guys about the art of the post – all about blogging and how long it takes for me to write these posts.
I hope you didn’t take offense to anything I wrote…I didn’t want it to sound like I was complaining because, to be honest, most days I feel so lucky to be here with all of you by my side. It just gets frustrating when things don’t go your way :/
But, I also wanted to do a bit of a social experiment…
I wanted to write a post with the photos, the recipe and not a whole lot else…I want to see if it changes my analytics that much (not that I don’t trust “those who know” but, sometimes I don’t trust ‘those who know” 😉 .
So here is my recipe for this weeks theme of all things sweet and healthy before the gluttony of Super Bowl and Valentine’s begins.
And, also, a side note here: these cookies are one of the easiest I’ve made in a long time and they are gluten free, refined sugar free and vegan (dark chocolate is vegan).
You really need to try them!!!!!
As always, my friends…
YOU GOT THIS!!!!!!
And, if you need to pin this for later, here you go:
Healthy Peanut Butter Cookies
- 1 1/3 cup rolled oats
- 1 1/3 cup soft dates, pitted (see note) (240g or about 40 medium sized dates) )
- 1/3 cup non-dairy milk
- 2/3 cup peanut butter
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking powder
- 1 cup dark chocolate chunks
- Pre-heat oven to 350 F.Blend oats in a food processor to a flour consistency; empty into a bowl and set aside.
- In the same food processor bowl, add dates, non-dairy milk, peanut butter, salt and vanilla into and blend until smooth.
- Add in the oat flour and baking powder and blend until it comes together. Scrape down the sides of the food processor, add in chocolate and blend again.
- Scoop out 1 heaping tbsp (mine were about 40 grams) and roll them into balls. Flatten them with a potato masher or a fork and bake for 15 minutes.You can also scoop out the dough, roll them into balls and freeze them to bake later!
Inspired by these cookies over at Okonomi Kitchen