Introduction:

You thought you liked Peanut Butter Chocolate Chip Cookies until someone came along and doubled the peanut butter.

Ingredients:

• 1 cup dates, packed and pitted (soaked in warm water for 10 minutes then drained)
• 1 medium ripe banana (~1/2 cup mashed)
• 2 Tbsp salted creamy peanut butter
• 1 cup almond meal (ground from raw almonds)
• 1 cup rolled oats (gluten-free for GF eaters)
• scant 1/4 cup peanut butter chips
• scant 1/4 cup dairy-free semisweet chocolate chips

Instructions:

1. Add dates to a food processor and pulse until small bits remain.
2. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.
4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking too much to my hands.
5. Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F (176 C).
6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).
7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there are no eggs and they’ll ultimately just be a little more moist.
8. Remove and let set for a few minutes on the pan. Then carefully transfer to a plate or cooling rack to cool. Serve immediately.
9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.