Description
These cookies are full of fiber and nutrients and can be made with your choice of nut or seed butters. I will be using a product called Sun B rather than my usual choice of peanut butter. This product is made from sunflower seeds and makes an excellent substitute for peanut butter for those people who are allergic to peanuts and/or nuts. This product is made in a facility that is free from the top food allergens.
Ingredients
- 1 cup Sunbutter no sugar added, natural creamy peanut butter (the one without the added oil and sugar), or natural almond butter
- 1 cup chopped Medjool dates
- 1 cup rolled oats
- 1 teaspoon vanilla
- Raw or roasted pumpkin seeds
- 2 – 3 tablespoons water, or more, as needed to blend the dough
Instructions
- Step 1: Process oats in a food processor until crumbly.
- Step 2: Add in the dates and process until well mixed.
- Step 3: Add in the Sunbutter and vanilla and process until well combined.
- Step 4: If the dough is dry, add in the water one tablespoon at a time until dough forms a ball.
- Step 5: You may have to scrape down the sides repeatedly until well mixed. When dough holds together nicely, scoop out a teaspoon and roll into fingers. Add a pumpkin seed to the top of the finger to make a fingernail.
- Step 6: Place on a baking sheet lined with waxed paper or parchment paper and refrigerate until set (about 30-45 minutes). Place in a container and refrigerate. These cookies will stay good in the refrigerator for about 2 to 3 weeks, but I am sure they won’t be around that long once you have tried them. Enjoy these scary good treats!
