Ingredients28 m servings 104
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 104 calories; 5.9 11.5 3.2 0 131 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...
I don't normally rate things, but this is awesome. It's really soft, and the dates add the perfect amount of sweetness. Plus it's flavor packed with peanut butter which amazing too. Love it.