Recipe courtesy of Katie Lee
Show: The Kitchen
Nutty
Total:
40 min
Active:
15 min
Yield:
26 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
26 servings
Level:
Easy

Ingredients

Directions

Soak the pitted dates in 1/4 cup hot water for 5 minutes; reserve the water.

In a food processor, combine the almonds, coconut flakes, oats and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tablespoons of the reserved soaking water and the vanilla. Process until the mixture forms a cookie-dough consistency. Transfer the mixture to a bowl, then fold in the chocolate chips.

Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet. Refrigerate until the dough is chilled and set, about 20 minutes. Store in the refrigerator in an airtight container with parchment in between the layers.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

Crispy-Cakey Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Throwdown Chocolate Chip Cookies

Recipe courtesy of Bobby Flay

Pizza Dough

Recipe courtesy of Bobby Flay

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Pizza Dough

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking