If I were you I wouldn’t bother reading my rambling here, I’d just skip right down to the recipe and start making these raw peanut butter cookies, because I am not over exaggerating when I say these could quite possibly be the best cookies I have ever eaten, raw or otherwise. I have also included a recipe for the raw chocolate that I have drizzled on top as I use it all the time, and people always ask how this delicious is created.
It’s probably no secret that I am a peanut butter fiend, it goes with everything, on everything and in everything I eat, but I have always found traditional peanut butter cookie recipes to be bland and disappointing. You end up throwing loads of PB (and this stuff is not cheap!) into the batter, baking them, inhaling that incredibly, intoxicating (maybe I am just weird!) nutty smell, only to take a bite of one that quite frankly just tastes a little bit dry and cardboard like. I mean it could be my poor baking skills to blame here, I am so much better at making raw food where no ovens are involved, but I love that the lack of heat applied to these little babies means they retain every last drop of flavour.
Not that you probably need any other excuses to go and make these for yourself, but I’ll give you one anyway, but these things are super simple to make as you just need to mix together all the ingredients in a food processor, roll the mixture into balls and give them a little squish down, and then the devouring can begin. That is my type of cookie. No fuss, and almost instant gratification! Dreamy.
I’ve gotta just say one thing about these cookies, and that is that they are pretty dang dangerous to have around your house, so you have been warned! I have become so addicted to them that I have been unable to stop myself munching on them for breakfast, before lunch, after lunch, and, well, you get the general idea!
- • 1 cup (100 g) oats (substitute with GF to make them, well gluten-free!)
- • 8-10 Medjool dates (pitted). I used 9, but 1 more would’ve been perfect!
- • 1 tbsp maple syrup
- • 1 cup (240 g) raw, crunchy peanut butter (I used Meridian, you could use smooth, but I like the texture!)
- • 1 teaspoon vanilla bean paste (or vanilla extract)
- • 2 tablespoons water
- • ½ cup (80 g) raw chocolate chips OR dark chocolate chips with a high cocoa percentage
- •¼ cup (30g) cacao powder
- •¼cup (60ml) liquid cacao butter OR coconut oil (coconut oil creates a slightly lighter, sweeter chocolate)
- •¼ cup (60ml) maple syrup OR your preferred liquid sweetener
- Blend the oats in a food processor until they are roughly ground. You don’t want them to turn into dust, but they need a tiny bit of texture.
- Add the dates, peanut butter, vanilla, maple syrup and water and pulse until the ingredients stick together in a dough-like substance.
- Mix the chocolate chunks into the dough using a spoon (you don’t want them to get chopped up in the food processor!)
- Roll the dough into small balls, roughly the size of a golf ball and place onto a tray lined with baking paper.
- Gently flatten the cookies with the palm of your hands until they are the size and thickness that you want.
- Stick the tray in the fridge so that the cookies can harden, which takes roughly half an hour.
- Mix all ingredients together in a bowl until a smooth, melted chocolate-like mixture is created.
- Drizzle over cookies and place in the fridge for 5 minutes to harden before eating.