In the past two months I’ve started a new semester of college, gotten a BRAND NEW puppy, and started a food blog… needless to say I’ve been a bit short on time. In the spirit of laziness (hooray!), I bring to you today these NO BAKE Peanut Butter Power Cookies. Plus, as an added bonus, these cookies are free of any added sugars because they’re sweetened with fruit!
You know those dreaded words that you find when you’re in a rush… they usually go a lille something like: “Preheat your oven to ___ degrees ___”? …those ones? Yeah, you won’t find those here. Not with these peanut cookies!
I’ve been in a pea-nutty sort of mood lately, and I’m really not quite sure why. It could be because I keep calling my new puppy peanut (because she really is just a little peanut… look at her!). I’ve even gotten to making HER some peanut tasting treats, but they didn’t taste too great to me. I figured it was my turn to try something that might taste good to an actual human…
OR… it could also be the fact that Valentine’s Day is coming up that has me craving sweet things and chocolate. Even though my logical mind knows that it’s just a made up holiday, my emotional side gets all excited to see heart shaped balloons and flowers everywhere, even if I (inevitably) celebrate self-love every year (nothing wrong with that!).
Speaking of heart shaped things… these cookies would be ADORABLE shaped into little hearts if you have the time/energy/small enough fingers to make it happen! Some other topping ideas besides crushed peanuts could be pink sprinkles, cocoa nibs, or coconut flakes (yum).
Also, if you happen to be allergic to ANYTHING in this recipe, there are EASY SUBSTITUTIONS that you could make:
- For the PEANUTS: Sub roasted/salted almonds, cashews, sunflower seeds, or other nut/seed.
- For the DATES: Sub either dried figs, raisins, other dried fruit, or dehydrated banana. Be mindful that not all dried fruits will taste good with peanuts specifically, so be sure to choose a combo that you know you’ll like!
- For the VANILLA EXTRACT: Sub 1/2 the amount of almond extract
- and, for my GLUTEN FREE folk: Use gluten free oats instead of regular rolled oats
As a final note, I love the chocolate in this recipe because it acts as a binder that holds the cookies together in the fridge. You could also form this dough into a “bliss ball” and use it as more of an energy bite than a cookie, which is great, too!
The classic chocolate and peanut combination has gotten me through many a rough time in my short time on earth, and I’m counting on this specific combo to get me through many more.
If you’re looking for another yummy and easy no-bake dessert, be sure to check out my super yummy, HEALTHY Snickerdoodle Cookie Dough-with Chickpeas!
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
This recipe was inspired by Caitlin Shoemaker’s Recipe for Cacao and Fig Bliss Balls.
NO BAKE Peanut Power Cookies (sugar-free!)
- 1 cup loosely packed pitted dates *
- 1 cup roasted/salted peanuts **
- 1/2 cup oats
- 2 tsp vanilla extract
- 1/4 tsp salt
- Chocolate ***(optional, for drizzle)
- additional chopped peanuts (optional, for topping)
If your dates are not already tender, let them soak in warm water for 10 minutes. Once they are done soaking, drain the water from the dates.
While the dates are soaking, pour the oats into the food processor and process until they resemble a fine flour (it's okay if there are some big pieces). Add in dates, peanuts, vanilla extract, and salt, Process until fully combined.
Form the "dough" into balls about 2 tablespoons in size and place on a cookie sheet line with parchment or wax paper. Flatten the balls to look like a traditional cookie.
Melt chocolate in the microwave in 30 second increments, stirring in between. Once, it's fully melted drizzle over the cookies. While chocolate is still melty, add additional chopped peanuts or other toppings if desired. Place in the refrigerator and enjoy after at least 30 minutes of chilling for best results. These can be stored in an airtight container in the fridge for up to a week (or in the freezer for up to 2 months). Enjoy!
*For this recipe, I used 26 Deglet Noor dates (you're free to use whatever variety of dates you have on hand)
**You can really use any peanut (or nut for that matter) for this recipe, but the fact that the peanuts were roasted AND salted really lended to a nice salty & sweet flavor profile. Therefore, I really recommend using roasted/salted nuts. IF YOU DO USE RAW NUTS- I recommend doubling the amount of salt you add to the mixture.
***The chocolate drizzle in these cookies serves as a binder of sorts holding the "looser" dough together. Therefore (although optional) I do recommend doing the drizzle (plus, it's DELICIOUS with the peanut). I use Lily's Sweets Chocolate Chips for almost all my recipes, but the Semisweet Trader Joe's brand chips (but NOT the chunks) are dairy-free, as are many other commonly found grocery store brands...just check the labels! 🙂