Salted Peanut Butter Cookies // Raw, Vegan + Gluten Free

Salted Peanut Butter Cookies:

3/4 cup raw almonds (cashews work great as well)
1/2 cup nut butter (I used peanut butter, but almond butter will also work)
8-10 medjool dates, pitted
1 teaspoon vanilla extract
flaky sea salt *optional

Using a food processor, or high powered blender, combine nuts, nut butter, dates and vanilla. Using the “S” blade, blend the mixture until the dough has formed together. This took me around 3 minutes. I stopped a few times and pushed the dough down with a rubber spatula.

Line a cookie sheet with parchment paper. Form the dough into small balls. Place on the parchment paper and press down with a fork creating a crisscross pattern. Top with flaky sea salt. I use Maldon, but whatever brand you  like will work. Place in the fridge for 1-2 hours until they set. You can skip this part, I just prefer them a little bit harder. Store in the fridge in a sealed container.
Salted Peanut Butter Cookies // Raw, Vegan + Gluten Free

Ashley Marti

Ashley writes a lifestyle and food blog called Local Haven. Her focus is on food, style, family, local living and life in the Pacific Northwest. Ashley and her family recently moved to the beautiful Columbia Gorge, where together they are discovering what life is like in a small town.

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