I could have all sorts of excuses for why it’s been 3 weeks since I’ve posted a recipe.
Let’s just skip all the talk about the cute new kitten in my life (Stripus Maximus) and the week in Arizona (heaven) and the weekend of cross country skiing (also heaven). Forget I mentioned that. Let’s just skip right to the good stuff.
Because after 4 weeks of no sugar, dessert is back in my life. On a limited basis anyway. It’s all about balance.
Peanut butter fudge was one of my favorite confections growing up. It always seemed less tooth-achingly sweet than the chocolate kind. More earthy. Even, dare I say it, a wee bit healthier.
I’m sure it wasn’t.
But, these peanut butter fudge cookies take the best of peanut butter fudge – that gooey, dense deliciousness – and bring it to a cookie.
Best of all, they’re date-sweetened. Yep. No refined sugar.
The chocolate chips are just a bonus. Let’s not quibble about those.
Date-Sweetened Peanut Butter Fudge Cookies
(grain-free, gluten-free, vegan, refined-sugar free option)
1 cup (135 g.) dates
1/2 cup (128 g.) natural peanut butter
2 T. ground flax seed
1/3 cup unsweetened almond milk (or other non-dairy milk)
1 t. vanilla
1/2 t. baking soda
1 cup (100 g.) blanched almond flour
1/3 – 1/2 cup dairy-free chocolate chips (optional – for refined sugar-free, use 2 T. cacao nibs instead)
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
In the bowl of a food processor, pulse the dates until they are finely chopped. Add the peanut butter, flax seed, almond milk and vanilla. Process until creamy, scraping the sides occasionally. Add the baking soda and almond flour. Pulse until mixture forms a ball. The dough will be very sticky.
Remove from food processor and stir in chocolate chips (if using).
Drop by tablespoons onto prepared pans. Dipping a fork in water, press criss-cross markings into top of each cookie.
Bake for approximately 10 minutes, until beginning to brown on edges.
These cookies will not be crisp. They hold together nicely and have a soft, fudge-like texture.
For more slightly indulgent options, try Slightly Indulgent Tuesdays.