They were delicious. pinterest link facebook link twitter link instagram link rss link. I feel like you can substitute all kinds of nut butters and maybe even tahini…. Sorry left a previous comment but realised I hadn’t left the rating so adding now! Luckily I made two batches so there’s some for the family visiting tomorrow. These are my new favorite cookies, in all its peanut-y flavored glory. I have to have them on hand at all times after discovering this recipe. You can also subscribe without commenting. Hi Kaela, we haven’t tried that, but it might work. Everyone was amazed about the taste paired with the simplicity of vegan (!) Thank you so much! Hi, made them yesterday, they are amazing, even better today than yesterday, the chocolate is enough for two batches, thank you! xo. I made two batches since I had leftover chocolate. Both I and my friends love this recipe but I prefer the more bitter taste real dark 75% fairtrade chocolate for the glaze to compliment the natural sweetness of the dates. So yummy!! The cookies will continue to firm up more the longer they cool. Aww, thanks so much Divone! My husband absolutely loves them. No bake peanut butter cookies are out of this world good..I like these better than the chocolate I’ve been making for years..thank you for sharing..I love your recipes..especially the fav! I don’t think that will work for the chocolate glaze. These peanut butter cookies with the chocolate are the best plant based cookies I have made. Love your easy recipes. And let me tell you something: Thank you. Thanks so much Judith. I just made these with the glaze. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) I think I must have made that wrong, it was pretty bad. I salvaged them by adding maple syrup for moist and binding. I just made these and seem super yummy. they came out great!! Oh. Hi there! Thanks so much for sharing! I threw some coconut oil in the cookies bc mine weren’t sticking enough. I’m sure even non vegans will love them. Note: click on times in the instructions to start a kitchen timer while cooking. Thank you in advance. Served it with Mexican frozen hot chocolate instead of my usual iced coffee–living large! I was craving a peanut butter cookie! I noticed that the dough did not stick together that well and I found it hard to dip the cookies in the chocolate glaze without them crumbling. Have you tried this with almond flour? The cacao glaze really is a must. Use the hashtag #MinimalistBaker on Instagram :D. Everything came together in less than 10 minutes, delicious! Thanks! (creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand), (sifted // or sub unsweetened cocoa powder). WOW butter is my go to NoPeanut butter. Thank you for the recipe! 10 stars! I just added a bit of water until it got back to a dough consistency. It hardens when its cool and it lasts for a very long time. This is a delicious base recipe! I have a lot to learn! Then decided to try my version it was OK but I felt next time it needed more cocoa and more peanut butter. I don’t normally leave reviews (though I should, because EVERY SINGLE THING I’ve tried from this blog has been incredible) but these were so good that I felt I had to! So all my cooking is vegan and gluten free. OMG! Now, as someone who likes baking and trying new things, I’m experienced enough to know that these cookies are not the most difficult to make, and well, they are made of only 3 ingredients so you’d think they’d taste normal, average. I’m wondering if buckwheat flour or even almond flour would work? (I think I have some that aren’t quite as soft as medjool dates) (I bet even a teaspoon of miso would be add an interesting/funky salty taste.). Ashley is the sweetest! Thank you for the simplicity!! Even more delicious the next day from the fridge! Thank you!!!! Thanks so much for sharing! Our only concern is that they may not be sticky enough.


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