Peanut Butter Cookies
Ingredients
1,5 cups cooked green lentils
1 cup peanut* butter (divided)
8 regular dates
1/2 cup raisins
1 tbsp baking powder
1-2 drops lemon essential oil
Directions
- Puree lentils. Place in a bowl and mix in 1/2 cup peanut butter.
- Add remaining 1/2 cup peanut butter to the blender, along with dates and raisins. Bend until smooth and well combined. Remove from blender and combine with the mixture.
- Stir in baking powder and lemon essential oil.
- Preheat oven to 350F (180C).
- Roll into 1-inch balls and place on a nonstick baking mat or parchment-lined baking sheet. Bake 12 min. Press with a fork. Bake an additional 15-20 min.
- Cool on a wire rack. Store in refrigerator.
*or other butter
Adapted from: Eat to Live Cookbook