Name: 3-Ingredient Peanut Butter Cookies
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 12 servings
Ingredients: 1 cup gluten free rolled oats; 1 Pinch sea salt ((optional)); 0.75 cup medjool dates ((pitted // measured after pitting)); 0.5 cup peanut butter ((creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand)); 3 tbsp coconut oil ((melted// measured after melting)); 3 tbsp cacao powder ((sifted // or sub unsweetened cocoa powder)); 1.5 tsp maple syrup ( (plus more to taste)); 1 Pinch sea salt ((optional))

Instructions

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1

Add gluten free rolled oats (1 cup) and sea salt (1 Pinch) (optional) to a food processor and blend into a flour. Add medjool dates (0.75 cup) and blend for 30 seconds more or until finely chopped. Add peanut butter (0.5 cup) and blend until a dough forms.
2

Scoop out dough (2 tbsp) and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
3

Enjoy as is, or prepare chocolate glaze (optional) by mixing coconut oil (3 tbsp), cacao powder (3 tbsp), maple syrup (1.5 tsp) and sea salt (1 Pinch) in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
4

Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.