Flourless Peanut Butter Cookies
Flourless peanut butter cookies with only 4 ingredients, or 3 if you really want to go minimal. You’ll love these sweet little cookies!
Servings: 24 mini cookies
Calories: 81kcal
Ingredients
- 1 cup medjool dates, no pits
- 1 teaspoon vanilla extract
- 1 cup natural peanut butter, room temperature
- ½ teaspoon baking soda
Directions
- Soak the dates in warm water for about 10 minutes, reserving soaking water after.
- Preheat oven to 325° F.
- Place the dates in the bowl of a food processor equipped with an S-blade. Add vanilla extract and then pulse to chop the dates.
- Add peanut butter, and continue pulsing, scraping down the sides often. If the texture seems dry, add up to 2 teaspoons of the soaking water—the dough should be moist, but not wet. Process for a few minutes, scraping down as needed. The dough will eventually look sandy, but will stick if you press it together. Add the baking soda and process to combine.
- Roll the dough into 1-inch balls (you should get about 2 dozen) and place on a sheet pan lined with parchment paper. Use a fork to create the classic crisscross peanut butter cookie pattern.
- Bake for about 10 to 13 minutes, keeping a close eye on the cookies because the bottoms can go from browned to burnt in a flash.
- Allow the cookies to cool for a couple of minutes on the sheet, then move them off the pan to cool completely (try gently lifting the parchment and transferring to the counter). They will be very crumbly if you try to eat them before they cool all the way.
Notes
We made mini cookies for taste-testing. If you opt to make larger cookies, it might affect your bake time. Enjoy!