Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 10 cookies
Abby Hocking

How to Make It

Step 1    

Preheat oven to 350° and line a rimmed baking sheet with parchment paper. In a food processor, pulse the oats with the dates until a chunky crumble forms. Add the remaining ingredients and pulse until combined. This will be a very sticky paste with small bits of oats and dates still visible.

Step 2    

Scrape the dough into medium bowl. With damp hands, roll the dough into 2 1/2-inch balls. You will have about 10. Transfer to the prepared baking sheet, at least two inches apart. Wet a fork and use the tines to gently flatten each cookie to about 1-inch thick. You can turn the tines in opposing directions to create a cross-hatched look. Bake for 11 minutes, or until the cookies are just set on top, but not firm. They will still look a little raw on top. Let cool for 10 before serving.

Make Ahead

The cookies can be refrigerated for up to 1 week, or in the freezer up to 3 months.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: ManuelMoreira

Review Body: I'm on a diet and I can't be eating too much PB, but I can break that rule for this meal

Review Rating:

Date Published: 2017-05-13

Author Name: Mallory Sutton

Review Body: These are such a great, clean eating snack! So easy to make too.

Review Rating: 5

Date Published: 2017-05-25