These no bake peanut butter cookies are bursting with peanut butter flavor! They are perfectly sweet, chewy, and tender. The cookies are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Process the ingredients. Add the almond flour and Medjool dates into a bowl of a food processor fitted with an S blade and process until loosely combined, about 20 seconds. Add the peanut butter and process until the ingredients begin to stick together and a dough forms. The dough should be sticky and slightly moist. If it's too dry, process it a little bit more.
Shape the dough. Using a 2-Tbsp. cookie scoop, portion out the dough and roll it into balls or form it into mounds. Then use a fork and press down to give the peanut butter cookies their signature crisscross pattern.
Chill. Place the cookies onto a parchment paper-lined tray and transfer them into the freezer to chill for 10 minutes.
Store. Leftover peanut butter cookies keep well in an airtight container in the refrigerator for up to 1 month. For longer term storage, freeze in an airtight container for up to months.
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.