Flourless cookies seem to be sticking around. I’ve made my own versions of the peanut butter variety many times over the past few years. So I’m always trying to come up with a new way to make them, maybe with the addition of oats, raisins, or peanuts.
My recent favorite is packed with rolled oats, giving the cookie added texture, and a little extra flavor. I’m also in to adding chopped peanuts for an extra crunchy version.
It’s truly amazing that we can take a childhood favorite, and turn it into something special, that’s actually good for our bodies. Dates are a beautiful, unrefined way to sweeten desserts. And I love the chewiness they add to cookies.
Flourless cookies are denser than their cousins, made with flour. The original version came to light when folks began baking them simply with peanut butter, egg, and sugar. But this way, we omit refined sugar, and fuel up naturally.
Enjoy a healthy, guilt-free snack, and enjoy food made fresh!
Crunchy Peanut Butter Cookies
10 dates, pitted 2/3 cup natural peanut butter 2 teaspoons flax meal 1 teaspoon vanilla extract ½ teaspoon baking soda 1/3 cup dry roasted peanuts Preheat oven to 350° F. Line cookie sheet with parchment paper.
Place dates into a food processor. Pulse until broken up. Process for a few seconds until they form a chewy paste.
Add peanut butter, flax meal, vanilla, and baking soda to the dates and process for a minute or two until smooth.
Add peanuts to mixture and pulse a few times until the nuts are broken up and evenly distributed into the dough.
Scoop out dough and roll into 12 balls. Place on the prepared cookie sheet about 2 inches apart and press each one lightly with your fingertips.
Bake for 8 to 10 minutes. Makes 1 dozen cookies.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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