Double Peanut Oatmeal Cookies. A Healthy Plant-Based Dessert.
Ingredients: Rolled oats, dry-roasted unsalted peanuts, pitted soaked dates, maple syrup, vanilla, baking powder, natural peanut butter (pure peanuts), dark chocolate/dairy-free pastilles (or chocolate chips). NOTE: If allergic to peanuts, use another nut or seed of choice instead!
In a food processor, mix the rolled oats into a chunky flour. Set aside in a large bowl.
Pulse the peanuts into a flour. Add to the bowl of oat flour.
Add the rehydrated dates (minus soaking liquid) to the food processor, and pulse into a paste.
Add the baking powder and cinnamon to the oat/peanut flour – mix to combine. Then add the peanut butter, date paste, maple syrup, and vanilla – mix well by hand or using a food processor (as seen below).
Combine the ingredients until a moist dough has formed.
Using a small ice-cream scoop, portion out 10 cookies onto a lined baking sheet.
Press dark chocolate pieces and peanuts into the cookies as decoration (optional).
Flatten the cookies down a bit with your hands. Bake at 350 for 15 minutes – which will allow the cookies to be crispy on the outside, and and soft on the side.
These delicious and nutritious cookies are made from whole unrefined ingredients, with no added processed sugars, oils, flours or animal products. The rolled oats and peanuts provide plant-based protein, fiber-rich complex carbs, and good fats – for steady energy. Instead of using processed sweeteners, I used whole dates and a little maple syrup – both optimally healthy options. Creating your own ‘flour’ using whole rolled oats and peanuts, offers more nutrition, and results in a lower-glyemic dessert. No need for added oils in this recipe! just natural peanut butter, which is packed with nutrients and rich flavor. While these cookies are meant to be enjoyed as a special dessert, these cookies ARE healthy enough to have for breakfast or as a snack. They may taste indulgent, but they are much healthier than any store-bought cookies!
- Rolled Oats, 1 cup
- Peanuts (dry-roasted unsalted), 1 cup (set aside about 4 tbsp of peanuts for decor – optional)
- Cinnamon, 1 heapting tbsp
- Pitted dates, 1 cup (soak in water to rehydrate)
- Maple syrup, 1/2 cup
- Natural peanut butter, 3 heaping tablespoons
- Vanilla extract, 1 tsp
- Baking powder, 1/2 tsp
- Dark chocolate pastilles (optional)
1. Heat your oven to 350 degrees. Soak the pitted dates in warm water to let soften. Set aside.
2. In a food processor, pulse the rolled oats into a chunky flour. Set aside in a large mixing bowl.
3. Pulse the peanuts in the food processor until it forms a crumbly flour. Add this to the bowl of oat flour, along with the baking powder & cinnamon.
4. Blend the rehydrated dates (minus soaking water) in the food processor until it forms a chunky paste.
5. Add the date paste into the bowl of dry ingredients, and add the maple syrup, peanut butter, and vanilla. Mix everything together by hand or using a food processor, until it forms a dough. Note: Or use a baking mixer if you have one!
6. Portion out the cookie dough onto a lined baking sheet, using a small ice-cream or cookie scoop. There should be enough mix for 10 cookies. They don’t spread much, so you can fit quite a few on a single sheet.
7. Press the remaining peanuts and chocolate pieces to the top of the cookies, and flatten slightly with your hands. Bake for about 15 minutes until it’s crispy on the outside and soft on the inside. Let cool and enjoy!
– Peanuts are packed with protein, heart-healthy unsaturated fats, fiber, Vitamin E, and B Vitamins, iron, calcium, potassium, magnesium, and zinc,
– Rolled oats provide fiber-rich complex carbohydrates, some protein, B vitamins, iron, calcium, magnesium, potassium, selenium and zinc.
– Dried dates are a source of potassium, iron, calcium, magnesium, B vitamins, and fiber.