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Happy, Healthy Kitchen – Healthy Peanut Butter Cookies

 

Happy, Healthy Kitchen – Healthy Peanut Butter Cookies

 

Who doesn’t love cookies? When I finally switched my focus from the number on the scale to eating healthy food to nourish my body, I naturally started to lose weight. One way this worked for me is because I didn’t deprive myself of desserts. I just made sure that all the desserts I made were whole food plant based, without ANY processed sugar. I made most of my desserts with fresh dates. I noticed that I did not have the same addiction to dates as I did to refined sugar, and I was truly satisfied with less. Because all of the ingredients were healthy for my body, I indulged in moderation guilt free, without ever worrying about the calories. I made everything from chocolate, brownies, coconut macaroons and chocolate mousse pie. Since I love cookies, I was challenged to create a recipe that used dates. It took some changing things around, like adding the dates to the wet part of the recipe, instead of the usual sugar added to the dry portion. Hope you enjoy!

2 cups of rolled oats, ground to oat flour
1 cup of rolled oats
1 teaspoon baking soda
pinch of salt
20 medjool dates
1 cup natural peanut butter
1 teaspoon vanilla extract
Plant based milk

Directions: Preheat oven to 350 degrees. Grind 2 cups of rolled oats into flour. I use my Vitamix, but a food processor or coffee grinder would work too. Place ground oats into a large bowl, stir in remaining oats, baking soda, salt, and set aside. In food processor, add dates and pulse until dates are creamy. Add peanut butter, vanilla extract and process. Slowly add plant milk thru the food processor chute while running. Continue until you get a peanut butter frosting consistency. You may need to stop and scrape down the sides a few times. Stir wet and dry ingredients together until well combined. Spoon onto cookie sheet and press each down with a fork. Bake in oven for 8 minutes or more.

 

 

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