New favorite recipe alert!
Now I know I shouldn’t really have favorites when it comes to my own recipes…
I’d say doing so is comparable to a mother picking a most-loved child, or a professor selecting a teacher’s pet.
But we all know it happens.
So here we are!
My very fave cookies/breakfast/snack.
At least for now, hehe.
These guys come together in no time, plus they’re vegan, gluten-free, refined sugar free, and so stinkin’ good!
Dare I say healthy enough for a nutritious breakfast?
Oh yeah.
Serve a couple of these homemade treats with a perfectly ripened banana plus a refreshing glass of creamy oat milk then you’re all set.
All you have to do is pulse together hearty rolled oats, plump Medjool dates, natural peanut butter, unsweetened oat milk, fragrant ground cinnamon or pumpkin pie spice, pure vanilla extract and a pinch of pink sea salt.
Form into cookies then dunk er drizzle in melted dark chocolate for an extra hit of luscious flavor.
Dayum.
P.S. Store these cookies in the friage for a week, and enjoy them chilled or room temp. Perhaps even frozen? Let me know!
No Bake Vegan Peanut Butter Oatmeal Cookies
Ingredients
- 1 1/4 cup rolled oats
- 1 cup plump, soft Medjool dates (about 9 dates); pits removed
- 3/4 cup salted natural peanut butter, I used crunchy (no added oil or sugar)
- 5 tablespoons unsweetened unflavored oat milk (I use Silk)
- 1 teaspoon ground cinnamon or pumpkin spice
- 1 teaspoon pure vanilla extract
- Pink sea salt, to taste
- Melted dark chocolate (I used 72% sweetened with coconut sugar), optional
Instructions
- Pulse the oats, dates, and peanut butter in a food processor, scraping down the sides as necessary.
- Once the mixture starts to come together, add the milk, cinnamon or pumpkin spice, vanilla, and salt.
- Pulse, then blend on low until the mixture comes together.
- Roll the dough into 12 balls, then gently flatten into cookie shapes.
- Drizzle with dark chocolate if you wish.
- Store in a sealed container in the refrigerator.