Bren and I started making these as travel snacks for plane rides that no longer served meals during COVID. They were calorie-dense, to help us stay energized on long travel days, and tasted like the middle of a PB&J sandwich.
Adapted from 5 Ingredient Chocolate Dipped Peanut Butter Cookies by Half Baked Harvest
Ingredients
1 cup creamy peanut or almond butter
8 oz pitted medjool dates
2 tsp vanilla extract
1 egg
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well-combined and no large chunks of dates remain. Add the egg and pulse to combine.
Roll the dough into 16 balls and place on the prepared baking sheet. (May need 2 sheets) Using a fork, or wet fingers if dough is too sticky, gently press down on each dough ball to flatten slightly. Transfer to the oven and bake for 9-10 minutes.