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These gluten-free, no-bake peanut butter cookies quickly come together in the bowl of a food processor. They're mildly sweet little bites with a texture reminiscent of peanut butter cookie dough. Serve chilled sprinkled with flaky sea salt and cinnamon. Slideshow:  Gluten-Free Dessert Recipes 

April 2014


Credit: © Sarah Bolla

Recipe Summary test

20 mins
Makes 24


Ingredient Checklist


Instructions Checklist
  • In the bowl of a food processor, add the peanut butter, peanuts, Medjool dates, rolled oats, maple syrup, cinnamon, and salt. Pulse the mixture until all ingredients are finely ground and an even consistency is achieved. Add the vanilla extract and lemon juice and pulse to incorporate.

  • Transfer the dough to a bowl and form 1 1/2 tablespoon-sized scoops into little balls. Gently press each cookie ball with a fork to make a cross hatch pattern across the top. Dust the cookies with cinnamon and sprinkle with flaky salt. Chill for 1 hour and serve.

Make Ahead

Can be stored in airtight container in the refrigerator up to 1 week or frozen up to one month.