I have never participated in a cookie exchange. The last thing I want is to have a bunch of delicious homemade cookies around, adding more calories into my already taxed holiday calorie budget. This cookie, however, is the solution to that fear–a healthful cookie that every guest can eat without guilt, and that most can make with ease, as they require no commitment from your oven, your diet, or too much of your free time.
Ingredients:
1/2 cup natural peanut butter, unsalted*
1 cup peanuts, unsalted
1 packed cup Medjool dates, pitted
3/4 cup gluten-free old-fashioned rolled oats
1 tbsp. plus 1 tsp. maple syrup
1 tsp. cinnamon
1/2 tsp. North Fork Sea Salt
1 tsp. vanilla extract
2 tsp. fresh lemon juice
Ground cinnamon, for sprinkling
Flaky sea salt, for sprinkling
Add the peanut butter, peanuts, dates, oats, maple syrup, cinnamon, and salt to the bowl of a food processor, and pulse together until all the ingredients are thoroughly ground together and the consistency is even. Add the vanilla extract and the lemon juice, and pulse again to combine.
Using a spoon, scoop out roughly 1 1/2 tbsp. scoops of dough and form into balls. Gently press the tops of the dough balls with the back of a fork, making a cross-hatch pattern. Sprinkle the cinnamon and sea salt on top of each, then chill for at least an hour before serving. These no-bake cookies will stay fresh in the refrigerator for a week in an airtight container, or for a month in the freezer.
*If you cannot find natural, unsalted peanut butter, make your own at home! Simply put organic, roasted peanuts in a food processor and pulse until they reach the desired consistency. For creamier texture, add a drizzle of seed oil.
