Peanut Butter Cookies

Grain-free, gluten-free, dairy-free peanut butter protein cookies

Ingredients:

• 1 (15.5 oz) can organic pinto beans, rinsed

• 15 medjool dates, pitted

• 1 T coconut oil, liquid

• 1 T vanilla extract

• 1/8 tsp baking soda

• 1/8 tsp salt

• 1/3 cup natural chunky peanut butter

• 1/2 cup peanut butter powder (I used Naked Nutrition’s)

Directions:

1. Preheat oven to 350 degrees

2. Add pinto beans, dates, vanilla extract and coconut oil to a high speed blender or (ideally) food processor, and blend until well combined (using the tamper to continuously press the mixture down and away from the sides).

   (If you’re using a good food processor you can honestly probably throw everything in that and blend it up - my Vitamix was not behaving)

3. Use a rubber spatula to transfer mixture to a large bowl.

4. Stir in remaining ingredients.

5. Refrigerate dough for 15-20 minutes.

6. Line a cookie sheet with parchment paper.

7. Roll doll into 1” balls and place on to cookie sheet.

8. Flatten ball down using a fork. Press down once, lift, turn the fork 90 degrees and press down again to make the classic PB cookie marks

9. Bake for 15 minutes.

10. Allow to cool.

11. Enjoy!