The Best WFPB Peanut Butter Cookies
Servings: 18
Calories: 159kcal
Ingredients
- 1 1/4 cups dried lentils - green or brown
- 1 cup peanut butter - natural, unsalted
- 12 fancy dates or 6 medjool dates (check for pits)
- 1/2 cup raisins
- 1 tbsp baking powder
- 1 tbsp vanilla extract
Instructions
- Rinse lentils and boil in a large pot of water for 8-10 minutes, or until soft. Cooking lentils is just like cooking pasta! You do not need to soak them. Drain and puree in high-powered blender.
- Pour lentils into a large mixing bowl and add 1/2 cup of the peanut butter. Mix until combined.
- Double check that the dates do not have any pit fragments. Chop the dates roughly to help with blending. Puree the dates, raisins, vanilla, and remaining 1/2 cup peanut butter in the high-powered blender until smooth. Pour mixture into lentil mixture and combine with the baking powder. Mix until well combined.
- Cover bowl and refrigerate dough for at least 1 hour or overnight. This will make it much easier to form the balls.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or silicone baking sheet. Roll batter in to 1 inch balls and place on the baking sheet. Bake for 12 minutes and then use a fork to press down to create the criss-cross pattern. Bake for another 18 minutes.
- Let cool on a wire rack. Makes about 36 cookies.
Nutrition
Serving: 2cookies | Calories: 159kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 68mg | Potassium: 352mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg