No-Bake Peanut Butter Cookies

Peanut Butter is another one of those staple foods in my diet. The problem I have with it though, is that once I start eating it, I can't stop. These cookies are full of peanut butter and also hard to stop eating once I start. These cookies are so easy to make (they are no-bake after all) and are a perfect bite-size treat. I found this recipe on Oh, Ladycakes. She has become one of my favorites lately, as all of her stuff is dairy-free and she has lots of desserts. I haven't made very many of her recipes yet, but I love looking at all of them and have added quite a few to my never-ending list of things to make.

The recipe calls for rolled oats, which you will process in a food processor. Don't use oat flour because you will want to keep the oats more coarse than a flour. Medjool dates can be found in the refrigerated section of the grocery store; if yours aren't fresh anymore, soak them for 15 minutes beforehand to soften them up.

Ingredients:

2 cups rolled oats
Pinch of fine sea salt
10 medjool dates
1/2 cup natural peanut butter
6 tbsp coconut milk (any nut milk works)

Directions:

1. In a food processor, blend the oats and sea salt into a fine meal.
2. Add the dates and peanut butter; blend for 30-45 seconds. 
3. Add the nut milk and pulse until just combined. 
4. Roll dough into small balls and place on a flat surface lined with wax paper. Press a fork into the tops like you would any peanut butter cookie, then freeze for 15 minutes to set. 

*Refrigerate cookies in an air tight container for up to two weeks. Cookies will keep in freezer for months.