Having food on hand that doesn’t require a lot of time and effort is really helpful for staying on track and eating healthy. These cookies are super quick and easy and can be made in about 10 minutes. Basically just put all the ingredients into a food processor, mix until the ingredients become a creamy dough, roll dough into small balls and cook. I like to make a batch, eat a couple and then save the rest in an airtight container for the rest of the week (refrigerated). Because my kids really love these, they don’t last long but they are always nice to have around when I am in a hurry and need to grab a little treat.
I really like these as a post or pre-workout snack because they are high in protein. They also are balanced out with healthy carbohydrates and fats. I would recommend using all-natural creamy peanut butter, free of partially hydrogenated oils. I typically keep my natural peanut butter in the fridge upside down (with lid fastened tightly, of course). This mixes the oils so they don’t separate as much.
PROTEIN PEANUT BUTTER COOKIES
makes 1 dozen
- 1/2 cup creamy natural peanut butter
- 1 cup old fashioned oats
- 10 pitted medjool dates, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt
Preheat oven to 350 degrees F.
Place the pitted dates into a heat safe bowl and pour hot or boiling water over them. Let them soak for about 10-15 minutes until they become soft. If you are pressed for time, you can put the pitted dates in a bowl, fill halfway with water and microwave for about 30 seconds.
In a food processor, add all ingredients in the order listed above. Process until the mixture is fully incorporated. It should be a creamy and smooth texture. Form peanut butter dough into small balls and place onto a greased cookie sheet. Press ball of dough lightly with a fork to flatten the cookie. Bake for about 7-8 minutes. Remove cookie sheet and let cookies cool about 5-10 minutes before serving.