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Happy, Healthy Kitchen – Oat Peanut Butter Cookies

Who doesn’t love cookies? Since I love cookies, I was challenged to create a recipe that used dates as I wanted to use a form of whole sugar. 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 it!

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 the 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 a 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 the oven for 8 minutes or more.

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