I used to be a huge peanut butter lover until I got cancer. After being diagnosed, I started reading about foods and cancer and the one food that really stood out for me was "NO PEANUT BUTTER!" I began to research more into the reasons why peanut butter was supposed to be so bad; especially when it came to cancer. Did you know that peanuts are one of the most contaminated foods that we have? They are very high in mold and aflatoxins which has been linked to different cancers. I decided to ban them from my diet and try my hand at other nut butters which I had never used or even knew about! It was a tough adjustment for me, but I soon came to love different nut butters and have never really missed peanut butter. I began to use tahini and almond butter together and found that it created more of a peanut butter taste and that's exactly what I used in this recipe. These cookies taste and look just like peanut butter cookies, except they aren't baked and they're super easy.
They use just a few ingredients:
- 1 cup almond meal or flour
- 1 cup dates, (soaked for a few minutes if they are harder).
- 1/4 cup tahini
- 1/4 cup raw unsalted almond butter
- 1t vanilla powder or 2t vanilla extract
- 1/2t sea salt
Process all ingredients until a dough forms. Transfer to a bowl. We used an ice cream scoop and formed a ball about the size of a large walnut and placed it on parchment paper.
Take a fork, and make a crisscross like normal peanut butter cookies, pressing down lightly to flatten some.
Transfer to a plate and place in the refrigerator or freezer. I put mine in the freezer for awhile to set up a little faster. Store in an airtight container in the freezer or refrigerator. I like them best in the freezer as they will create a firmer cookie. Makes about a dozen cookies.