Ingredients28 m servings 104 cals
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
- Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
- Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
- Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.
Per Serving: 104 calories; 5.9 g fat; 11.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 131 mg sodium. Full nutrition
ReviewsRead all reviews 6
I think this is a very good recipe. Followed it exactly. I think next time I will add some dairy free chocolate chips. Great flavor, soft cookie
Didn't add the dates or raisins to be 100% sugar-free (tones of sugar in dried fruit), but they turned out wonderful!
Delicious and have a very nice texture! They get chewy the next day and have a yummy peanut butter flavor. Super easy to make as well. Thank you for this vegan recipe with no processed sugar!
Don't know if I made them correctly but very hard to process. Only had a mini processor, which may be the reason. Had trouble getting the blade to turn-had to add more almond milk. Very thick...