Who can pass up a warm peanut butter cookie dipped in a glass of almond milk? These cookies are soft, chewy and super delicious! Being Plant Based, gluten free and refined sugar free will allow you to eat more than one without feeling guilty.
Ingredients
1 flax egg ( 1 Tbsp flax meal, 2 Tbsp water )
1 cup oat flour
1 tsp baking soda
1 tsp vanilla
1 cup dates
1 cup peanut butter
1/4 cup water
Instructions
- Preheat oven to 350°
- Mix together flax egg and let sit
- Add remaining ingredients to food processor
- Add the flax egg
- Mix in food processor until mixture sticks together
- Roll into balls
- Place on a Parchment paper lined cookie sheet
- Flatten balls slightly and press fork marks into each like a cross
- Bake for 15 minutes
Did You Make This Recipe?
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24 comments
So tempting!
I plan on making these tonight! They look delicious.❤
I just made these cookies and they came out so clean and delicious. Super healthy. Thank you for the recipe.
Thank you, Jill! this is so good & easy! Had a little keft over, so made balls & rolled in coconut/ oats & froze. double yum! Thank you for all you do❣❣❣
We love your recipes! My kids thank you for making dessert recipes I allow them to eat!
Jill,saw this video last night and made them first thing this morning. Delicious! Thank you, I appreciate all you do. Watching your videos are meditating for me. Off for a hike..one too many!
These are amazing! My whole family absolutely loved them!
Hi Jill, where do you get the vanilla powder?
https://amzn.to/3076FwI
Jill, these are my favorite cookies, therefore please share the serving size and total calories per serving. Knowing those details will help me eat these delicious cookies in moderation.
Any details on the serving size and calories per serving appreciated.
Hello Jill.. My Oven has just 250 degrees.. N cookies won’t come out crispy.. Is there any way out or should i change the oven?? Please reply..
Love your Recipes.. ❤️
Don’t really know what to tell you except maybe just to bake it longer.
It’s 350°F btw, so that’s only 175°C. I reckon that’s it!
These are sooo good! Both my ‘big’ & little boys LOVED them. The ‘big’ one is my non-planted based, refined sugar loving hubby. My 8yr old son is plant based but can have his picky moments even though he loves a lot of foods most SAD kids won’t eat/don’t like. I may or may not have put a swipe of Jill’s chocolatey hazelnut spread on one as well…sooo good either way 😀 Thanks for this healthy treat that subdued our cravings Jill!
Will these turn out as well if I use a real egg and regular flour? I’m mainly avoiding sugar and am allergic to oats….
I have never made them that way. Sorry
This is an amazyre recipe! So delicious!
These cookies are beyond delicious! Thanks Jill for all your great recipes.
Amazing! This is quite possibly the perfect cookie. Great flavor and texture and just the right amount of sweetness, hard to eat just one (so plan on eating 2 or 3)- thanks Jill!!
It is very tasty cookies, thank you very much Jill- you are wonderful chef.
These cookies are amazingly delicious!!! And super easy to make. I never dreamed they be this delicious! Because I so love peanut butter. I didn’t know that dates would make these cookies taste sweet but naturally. Thanks for sharing this amazing recipe. God bless you .
Could I use whole wheat flour instead of oat flour?
I haven’t tried using wheat flour for this recipe, sorry.