This slightly more sophisticated version of a no-bake cookie is a perfect treat to make this summer. Any cookie I can hold in one hand while I hold a book in the other is already a winner. Add peanut butter and oats and it is on!
Ingredients:
12 pitted dates
1/3 cup old-fashioned oats
1 tablespoon reduced-fat peanut butter
Materials:
Measuring cup
Measuring spoon
Food processor/chopping blade
SpatulaSmall mixing bowl
Waxed paper
Heart-shaped cookie cutter or sharp knife
Directions:
1. Place the dates in food processor fitted with the chopping blade. Process until the dates are very finely chopped and stick together.
2. With a spatula, transfer to a small mixing bowl. Add the oats and peanut butter. Using your hands mix well.
3. Divide the mixture into 4 equal amounts.
Shape each into a ball. Place one ball between two sheets of waxed paper. Flatten the ball to a 3″-diameter cookie. Repeat with each ball.
Remove waxed paper and cut out a heart using heart-shaped cookie cutter or a knife.
With remaining cookie dough repeat process of rolling into balls and flattening in between waxed paper.
Serve immediately or return to waxed paper and store in an airtight plastic container. Refrigerate for up to 5 days.
Makes 4-6 cookies depending on shape of cookie cutter.
Visit Chris Pavesic’s website for many more wonderful recipes and books!
www.ginabriganti.com 