Description
These Raw Peanut Butter Chocolate Chip Cookies are a delicious vegan treat made with wholesome ingredients like dates, natural peanut butter, and dark chocolate chips. No baking required, these cookies are easy to prepare in a food processor and offer a naturally sweet and satisfying snack perfect for any time of the day.
Ingredients
Dry Ingredients
- 1/2 cup quick oats
- 1/4 cup unsalted peanuts
- 1/2 teaspoon sea salt
- 1/3 cup dark chocolate chips (plus a few extra for topping)
Wet Ingredients
- 1 cup pitted dates (packed)
- 1/2 cup natural peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the date paste: In a food processor or blender, process the pitted dates until they form a smooth, sticky paste. Stop periodically to scrape down the sides to ensure even blending.
- Combine ingredients: Add the peanut butter, quick oats, unsalted peanuts, vanilla extract, and sea salt to the food processor with the date paste. Blend until everything is well combined. If the mixture is too crumbly, gradually add 1 to 2 tablespoons of water, blending after each addition, until the dough holds together without crumbling (about 2 tablespoons needed).
- Add chocolate chips: Stir in the dark chocolate chips by pulsing the food processor a few times to incorporate them without breaking them down completely. Chill the dough in the refrigerator for approximately 15 minutes to firm up slightly.
- Shape the cookies: Roll the dough into 12 equal bite-sized balls. Flatten each ball with a fork or your palm to form cookie shapes, fixing any large cracks along the edges with your fingers.
- Add toppings and chill: Optionally top each cookie with extra finely chopped peanuts and chocolate chips. Refrigerate the cookies for at least one hour to allow them to firm up before serving.
Notes
- Ensure the dates are soft and pitted for easy blending; if dates are dry, soak in warm water for 10 minutes before using.
- This recipe does not require baking; chilling firms up the cookies.
- Store cookies in an airtight container in the fridge for up to one week.
- For a nut-free variation, substitute peanut butter and peanuts with sunflower seed butter and seeds.
- Use dark chocolate chips labeled vegan to maintain the recipe’s vegan status.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
