Te Peanut Butter Date Cookies are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Peanut Butter Date Cookies
Te Peanut Butter Date Cookies are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!
Review
Udostępnij na Facebooku
Pin
Zapisz w e-mailu
Porcje: 14 cookies
Kalorie: 162.4 kcal
Skład
- 1 kubek Pitted Medjool Dates - 8 ounces / 225g (note 1)
- 3 łyżka stołowa Mleko migdałowe - (notatka 2)
- 1 kubek Pieczone Migdały - (notatka 3)
- ½ kubek Masło orzechowe - (notatka 4)
Optional for a boost of flavors
- 1 łyżeczka Ekstrakt waniliowy
- ½ łyżeczka Cynamon
- 1 szczypta Sól morska - if PB unsalted
Instrukcje
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a food processor, add the pitted dates, almond milk, almonds, peanut butter, and any optional ingredients you like to flavor the cookies.
- Blend on high speed for a good 1 minute, stopping the food processor if needed, scraping down the sides of the bowl with a rubber spatula, and repeat until the dates turn into a paste, with tiny pieces of almonds. If you stop the food processor and squeeze the dough, it should stick easily together, not be dry or wet.
- If too dry, add a little more almond and process a few times to incorporate. If too wet, add a bit of oat flour or almond flour to bring everything together.
- Lightly oil your hands to grab the dough, which prevents it from sticking to your hands.
- Roll into balls – I made 14 balls – and place each ball on the prepared baking sheet, leaving an inch of space between the cookie dough balls.
- Use the back of a fork, oil it with a bit of mild-flavored oil, and use it to press down the cookie dough balls. I press twice, in opposite directions, to form a crisscross pattern on top of the cookie. I press them down into about 0.5 cm/0.2 inches.
- Bake the cookies for 14 minutes on the middle rack at 350°F (180°C) until the sides are darker.
- Let them cool down for 10 minutes on the baking sheet at room temperature before transferring to a cooling rack for an hour. The peanut flavor develops as the cookies cool down – about 3-4 hours, even stronger the next day.
Komentarz
Uwagi 1: Any date variety works, but they provide different taste and texture, and will require adjustments of liquid as Medjool tend to be more moist, so they use less added liquid to form a cookie dough. If you don’t use Medjool, measure in weight or oz, not in cups!
Uwagi 2: Or water, or any milk you love.
Uwagi 3: Or unroasted almonds if preferred. I like the taste of roasted almonds in the cookies. Other nuts like cashew, pistachios, or pecans will taste great, but some will release more oil, and make the cookies softer.
Uwagi 4: Albo masło migdałowe, masło z orzechów nerkowca lub masło z nasion słonecznika.
Tryb piekarnika:Używam trybu z termoobiegiem (konwekcja). Jeśli musisz użyć trybu tradycyjnego, polecam zwiększyć temperaturę o 15°C (25°F). Czas pieczenia powinien być taki sam, ale może potrwać kilka minut dłużej.
Dyski: Store in a glass cookie jar or an airtight container for up to 4 days at room temperature. Freeze for up to 1 month in Ziploc bags.
Odżywianie
serwowania: 1ciastko | Kalorie: 162.4kcal | Węglowodany: 17g | Białko: 4.6g | Gruby: 9.9g | Tłuszcz nasycony: 1.3g | Tłuszcz wielonienasycony: 2.4g | Tłuszcze jednonienasycone: 5.6g | Tłuszcze trans: 0.001g | Sód: 46.8mg | Potas: 245.2mg | Fiber: 2.9g | Cukier: 12.7g | Witamina A: 25.5IU | Witamina C: 0.003mg | Wapń: 47.4mg | Żelazo: 0.7mg | Magnez: 52.4mg | Fosfor: 90.9mg | Cynk: 0.6mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
Do przygotowania tego przepisu potrzebujesz tylko 4 prostych składników. Oto jak je dobierać i zamieniać.
- Pitted Medjool Dates – This ingredient provides the main sweetness and moisture for the cookies. Dates act as the natural binder for the dough, replacing eggs and flour.
- Mleko migdałowe – This helps to soften the dates and bring the dough together, allowing it to form a consistent paste. You can also use oat milk or soy milk here.
- Pieczone Migdały – These nuts provide a great crunchy texture and a nutty flavor that pairs well with the dates and peanut butter. You can also use other nuts like cashews or pistachios.
- Masło orzechowe – This adds a rich, salty flavor and helps to hold the cookies together. Any creamy nut butter works here, like almond butter or cashew butter.
- Ekstrakt waniliowy – This adds a hint of sweet, aromatic flavor to the cookies.
- Cynamon – This adds a warm, spicy note that pairs well with the sweetness of the dates.
- Sól morska – A small pinch of salt balances the sweetness of the dates and makes the flavors pop. It’s important to add it if your peanut butter is unsalted.
How to Make Peanut Butter Date Cookies
Porady Carine dotyczące pieczenia
Let me share a few more tips for a perfect date cookies.
- Soften The Dates – If your dates feel a bit dry, you can soak them in a bowl of hot water for about 10 minutes before draining them. This will make them easier to blend.
- Use a Food Scale – Since different types of dates have different moisture levels, using a food scale to measure them by weight will give you the most accurate results.
- Schłodź ciasto – If your dough feels too soft to roll after processing, you can chill it in the fridge for 15-20 minutes. This makes it much easier to handle.
- Test For Doneness – These cookies won’t get super hard. You can tell they are done when they feel firm to the touch and the bottoms and edges are slightly browned.
- Make Them Uniform – Use a cookie scoop to portion out the dough. This helps all the cookies bake evenly and ensures they are the same size.
Could you use date sugar in this, and if so how would you adjust it?
I don’t think it will work as a swap to dates. The moisture in date stick the ingredient together. Date sugar is dry and won’t act the same way.
Thank you Carine for all the tasty recipes.
I wonder if we can use tachini instead of peanut butter.
Sure! if you love the taste of tahini then yes, you can always swap peanut butter for tahini in any of my recipes.
Dziękuję za podzielenie się przepisem!
Moja przyjemność!