Gluten-Free Peanut Butter Cookies

Name: Peanut Butter Cookies
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 2 Cup Medjool dates, pitted; 2 Cup Peanut butter; 2 Tbsp Sāmoa-Grown Flour; ¼ Cup + 2 Tbsp Water; 1 tsp Vanilla extract; 1 tsp Baking soda; 2 tsp Apple cider vinegar; Optional: Coarse sea salt

Peanut Butter Cookies

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

13-15 minutes

This naturally sweetened and gluten-free peanut butter cookie is a great snack to serve for family and friends!

Author:

Aleena Kai

Ingredients

2 Cup Medjool dates, pitted
2 Cup Peanut butter
2 Tbsp Sāmoa-Grown Flour
¼ Cup + 2 Tbsp Water
1 tsp Vanilla extract
1 tsp Baking soda
2 tsp Apple cider vinegar
Optional: Coarse sea salt

Directions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat sheet.
Process the pitted dates in a food processor until crumbly or mash with the back of a fork.
Add in the peanut butter, flour, water, vanilla, baking soda, and vinegar. Mix until just combined.
Use a heaping Tbsp to scoop dough into your hands, then roll the dough into a ball between the palms of your hands. Press the back of the fork into the dough vertically and horizontally to create lines and to spread the cookie. Repeat with the remaining cookies.
Optional: Sprinkle a bit of coarse salt over each cookie.
Bake for 13-15 minutes, or until the edges of the cookies start to feel dry and are golden brown.
Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.
Enjoy!