Great, flavoring, easy and quick cookies. They are soft, not crunchy. The peanuts flavor is strong and delicious, for these who like peanuts. You can use almond/hazelnut butter instead of peanut butter in the same quality. You can also use pumpkin seed butter – you will have totally different cookies depending what butter you use.
200 g peanut butter (peanuts, I made the butter myself)
250 g dates (the cookies are so sweet, you can use less dates)
100 g flour* (I used rice flour, it can be any)
Vanilla or other aroma of your choice (cocoa, cinnamon, orange/lemon peels)
**I think that the cookies will be great also without the flour and you can skip it. Instead of flour, you can use 50 g shredded coconut.
Process the peanuts while they become butter in the food processor with S blade. Depending on your food processor it will take you 1-2 or 20 minutes. Transfer them in a bowl. Don’t wash the food processor, process the eggs + dates, and in the end add the peanut butter. Add vanilla or any flavor you want. Mix all with a fork and add the flour. Again mix with a fork.
Spoon the batter and with wet hands make balls and flatten the cookies. Make decoration with a fork (put the fork in water before that). Put the fork stamp twice, crossed – the sign of the peanut cookies 🙂
Bake at 180C (350F) for 8 minutes in preheated oven. These cookies are soft, not crunchy. This is how the quick baked look like:
I tried to bake some at 150C (300F) for 20 minutes to dry and get crunchy. But they don’t get crunchy they are just rigid. This is how they look like:
I like more the ones that are baked short at higher degrees.
I didn’t prepare these cookies for me and that’s why I added much dates and they are extremely sweet.
If you want to be in the best shape of your life eating this kind of treats, write to me just 3 words “I want change” 🙂 My email firstname.lastname@example.org