Peanut Butter Cookie Bites
makes about 20
I’m a terrible baker, but give me some dried nuts or seeds and a food processor and watch out! These are pretty addictive considering they taste like a dessert even though they make a great pre- or post-workout snack. Don’t get too eager and eat them too quickly—I promise they taste best chilled. My favorite part of these cookies is the cute cross-hatch so don't skip that step!
1 cup dry-roasted almonds
1/2 cup creamy natural peanut butter (use the best! I like MaraNatha Hint of Sea Salt)
1 cup medjool dates, pitted
1 teaspoon vanilla extract
1. Pulse the almonds into a fine meal in the bowl of the food processor. Add the peanut butter, dates, vanilla, and salt and puree until well-combined. It will be thick and not 100% smooth.
2. Take heaping teaspoon sized amount of the “dough” and roll into a ball. Pinch down onto a flat surface and using the tines of a fork, make cross hatches just like you would for a peanut butter cookie. Chill in the fridge for at least an hour before serving. These should last a week or more in the fridge in an airtight container.