3-ingredient No Bake Peanut Butter Cookies with Chocolate Sauce

Ingredients

COOKIES

1 cup gluten-free rolled oats

1 Pinch sea salt (optional)

3/4 cup medjool dates (pitted // measured after pitting)

1/2 cup natural salted peanut butter (creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand)

CHOCOLATE GLAZE optional

3 Tbsp coconut oil OR Avocado Oil (melted// measured after melting)

3 Tbsp cacao powder (sifted // or sub unsweetened cocoa powder)

1-2 tsp maple syrup (plus more to taste)

1 Pinch sea salt (optional)

Instructions

1. Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.

2. Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies.

3. Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.

4. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.

Enjoy!