PEANUT BUTTER DATE COOKIES
Makes 9
2⁄3 cup pitted Medjool dates 2⁄3 cup creamy unsweetened peanut butter (stirred well) 2 tsp. ground flaxseed meal 1⁄2 tsp. baking soda 1⁄2 tsp. vanilla extract 1⁄2 tsp. white or apple cider vinegar
Flaked sea salt, for
topping
Heat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the base of a food processor, pulse the dates until well chopped and crumbly. Add the remaining ingredients and 2 tbsp. water and pulse to combine, scraping down the sides as needed. The mixture should be fairly sticky and hold together when pressed.
Using a 2-tbsp. scoop, remove dough, roll into balls, and place on prepared baking sheet. Using the tines of a fork, press down onto the cookies to make a hashtag pattern. Sprinkle with sea salt and bake 10 min., until edges are just set.
Remove from the oven and let cool completely, then enjoy.
PER SERVING: 163 cal, 6g protein, 16g carbs, 3g fiber, 12g sugar, 10g fat