Vegan Peanut Butter Cookies (Sugar-Free, Gluten-Free)

A simple and nutritious treat made with dates, walnuts, flax, and peanut butter. No sugar added, and a great dessert option that's both vegan and gluten-free!

Servings: Makes 12 cookies

Ingredients

7 large medjool dates (about 3/4 cup)

½ cup walnuts

¾ cup creamy peanut butter

½ tsp baking soda

¼ tsp baking powder

1 tsp vanilla extract

1 flax egg (combine 1 Tbsp ground flaxseed + 3 Tbsp water, stir & let sit for 15 mins to thicken)

Sprinkle of sea salt on top (add after baking)

Directions

1.     Preheat oven to 350˚F. Prepare the flax egg by combining 1 Tbsp ground flaxseed with 3 Tbsp of water in a small dish, stirring gently, and letting sit in the refrigerator for about 10-15 minutes.

2.     Add dates to a food processor and process until a paste consistency is formed. Then add all other ingredients to the food processor. Process until well combined.

3.     Use a spoon to scoop dough into hands, roll into ball, and press flat into a cookie shape onto a baking sheet lined with parchment paper. Dough should make about 10-12 cookies (depending on how large you make them!)

4.     Bake in oven for 12-14 minutes. After removing from oven, sprinkle a little bit of sea salt on top and let cool for at least 5 minutes. Leftovers (if there are any) should be stored in an airtight container in your fridge.