Ingredients
- 1 cup soft Medjool dates (pitted)
- ½ cup creamy peanut butter (or almond butter)
- ¼ cup maple syrup
- ½ cup vanilla plant-based protein powder
- ½ cup oat flour
- ¼ cup chopped peanuts
- ¼ cup dark chocolate chips (melted)
- Optional: pinch of sea salt for topping
Instructions
- If dates are firm, soak them in warm water for 5–10 minutes. Drain and pat dry.
- In a food processor, blend dates, peanut butter, and maple syrup until smooth.
- Add protein powder and oat flour. Pulse until combined. Adjust texture with a splash of almond milk if too dry, or more oat flour if too sticky.
- Fold in chopped peanuts for crunch.
- Shape dough into balls, then flatten into cookies.
- Drizzle or spread melted dark chocolate on top. Sprinkle sea salt if desired.
- Chill in fridge or freezer for 10–20 minutes until set. Enjoy!
Notes
- Swap peanut butter for almond or sunflower seed butter (for nut-free option).
- Use chocolate protein powder for a richer flavor.
- Add cinnamon or espresso powder for variety.
- Press a small piece of date caramel into the center for extra indulgence.
- Make gluten-free with certified GF oat flour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
