It’s full-on Christmas spirit in my house this weekend. We’ve been ice skating (followed by a flat-out fall from me, and the bruise to prove it) Christmas shopping, wandering around a Christmas market and watching the first Harry Potter film, which in my eyes is the most Christmassy! A little secret about me, I’ve always been and will be a massive Harry Potter fan. I was 4 when the first HP book was released and my parents used to argue over whose turn it was to read to me that night, as they loved it too!
I’ve had a couple of days off work which I’ve pretty much spent in the kitchen testing recipes. One of the recipes I’ve made is the fruit filling for my homemade mince pies (recipe coming soon). My goodness, it makes the house smell amazing! There’s something so comforting about the smell of cooked fruit, I just love it. I know there’s been the big mince pie debate at the moment – check out Gluten Free Alice’s round up of the best gluten free mince pies if you need help deciding – but I’ve always preferred making my own!
Moving onto these yummy peanut butter cookies, which were another quick snack I whipped up this weekend. They take 5 mins to throw together and then they can be left in the fridge to set – easy peasy! With only 4 ingredients, these are the ULTIMATE vegan peanut butter cookies. They’re one of my simplest recipes, but seriously yummy!
These cookies are gluten, dairy & sugar free.
Plus completely VEGAN.
They only require 4 ingredients which you probably already have in your cupboards.
You can store them in the fridge or freezer.
They’re SO easy to make.
Need any more reasons to make them?
- 1 cup peanut butter (250g)
- 1 cup dried dates (150g)
- 1 cup GF oats (100g)
- 1/4 cup chocolate chunks (45g)
- Start by soaking the dried dates in a bowl of boiling water for 5 mins to help soften them.
- Drain the dates, but make sure you keep the date infused water!
- Add the peanut butter and dates to your food processor and blend until a ball forms. Add in your oats and a few tbsp of the date water – blend again.
- Keep adding in the date water – a tbsp at a time – until everything has blended together and a ball forms.
- Roll the dough into small balls, folding in the chocolate chunks. Press the balls into cookie shapes and place on a baking tray/plate.
- Pop in the fridge for an hour to set, then enjoy!
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