PEANUT BUTTER CHOCOLATE CHUNK COOKIE DOUGH (GLUTEN AND DAIRY FREE)

Photo Oct 20, 12 12 28 PM

Peanut Butter Chocolate Chunk Cookie Dough

Yield: 12 pieces   You will need: food processor, measuring cups and spoons Kitchen Essentials

 

2/3 cup walnuts
2/3 cup almonds
2/3 cup oat bran
1/4 tsp salt
3/4 tsp cinnamon
1/4 cup peanut butter
1 tsp vanilla
1/4 cup maple syrup   honey or maple agave syrup (or mix equal parts syrup & honey)
1/4-1/2 cup cacao nibs

1. Measure walnuts, almonds, oat bran, salt and cinnamon into the food processor. Blend until the nuts form a meal, and are starting to hold together a bit.
2. Add peanut butter, vanilla and honey/syrup mixture and blend again. You may want to open up your food processor and stir it a couple times depending on how dense your peanut butter (I used Santa Cruz Organic Crunchy, and after opening it and stirring in the oil I keep it in the fridge so it’s a little more firm).
3. Add cacao nibs and pulse a couple times to get them in there evenly.
4. Form into balls and store in a container, or just eat them with a spoon

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