You guys, I’ve barely left the house in 5 days and the cabin fever is settling in big time. At first it was the weather keeping us from venturing out and now my oldest is going on day two of being sick. I suppose we’ll be making it out today for a visit to the pediatricians office, but that’s not exactly what I had in mind for “getting out.” On the bright side, at least we have double chocolate peanut butter cookies to get us by.
Those of you doing no sugar January or starting the new year off with a whole30 reset, this recipe may not be for you. However, these healthier little bites are perfect to celebrate with once it’s over without throwing all your hard work out the window. Not to mention they’re perfect for Valentine’s Day because you know, chocolate and all.
Chocolate and peanut butter is arguably the best combination, so for me, it’s almost natural to add them together. These cookies are soft and chewy, grain-free and vegan. Additionally, or should I say even better, no baking is required. Simple ingredients, easy to make, and healthy, these cookies really are a dream.
- 1 Cup raw almonds
- 1 Cup Dates
- ¼ Cup Dairy Free Chocolate Chips
- ⅓ Cup Cocoa Powder
- ½ Cup Almond Butter
- ½ teaspoon Vanilla extract
- ½ teaspoon sea salt
- Place almonds in a food processor and pulse until a flour consistency forms.
- Add in the remaining ingredients. Pulse until a dough forms.
- Line a baking sheet with parchment paper.
- Add a scoop of dough to the tray and press down with the back of a fork to form lines in the cookie
- Once the cookies are made place the baking sheet in the refrigerator for 30 minutes to harden. Store the cookies in a sealed container in the fridge for 1 week or in the freezer for longer.