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RECIPE FOR MY FAVOURITE VEGAN, GLUTEN FREE AND REFINED SUGAR FREE PEANUT BUTTER COOKIES


These cookies are insanely good, ridiculously easy to make, not overly sweet and generally pretty good for you. They keep really well in an air tight container for up to 2 weeks.

Ingredients:
1 cup organic peanut butter, crunchy or smooth 
1 cup pitted dates (softened in boiling water for 5 minutes)
2 tbs maple syrup
2 tsp vanilla extract
1 tsp baking soda
400g ground almonds
2 tsp ground cinnamon 
sea salt for sprinkling

Preheat the oven to 160°C, and line two baking trays with baking paper.
Blend all ingredients in a food processor until mostly smooth and a malleable dough is reached. You can adjust the amount of ground almonds or maple syrup to make it the right consistency to roll.
Using your hands, form small balls and place them on to the baking paper.
Using a fork press down on each ball to flatten slightly. Sprinkle with sea salt.
Place in to the oven and bake for 12-15 minutes or until golden. Leave to cool completely as they will be fragile to move when still warm.

Makes around 30 cookies.