Do you love peanut butter? If you have seen any of my other recipes I post, you might already know that I am obsessed with peanut butter. I do have to watch my intake though as too much indulgence will show around my midsection. No lie, I’ve gained weight before simply by snacking on too much PB. 😦
Today I’m sharing a delicious raw peanut butter cookie recipe from the “Sweets in the Raw” book by the lovely Laura Marquis. I had the pleasure of meeting Laura at Blogfest & IDEA world fitness convention this summer, where I was able to get an advanced signed copy of this book 🙂 You can find the book on Amazon.
When I first told my son I was going to make raw cookies, he wasn’t happy as he prefers me to bake cookies every weekend but to his surprise and mine, raw cookies are just as delicious as baked! And they take less time to make. That’s the best part!
It did not take long for son to take an interest in the book. He went though every page saying how good everything looked. One thing we have in common is a serious sweet tooth. Btw, that is a raw blueberry cheesecake he is looking at and I cannot wait to make it! I’m actually drooling over it at the moment.
Are you ready for the recipe?
Peanuts and raisins are the staples of this recipe.
I buy most of my dessert/snack ingredients at Trader Joes. Best prices around. And the employees are always friendly. A major plus.
Let’s not forget about peanut butter! I made this recipe late in the afternoon and the photo came out really dark so I had to bump up the brightness a bit.
My cookies did not come out quite as pretty in the picture but they sure tasted good. They were gone in a day which is pretty typical with anything that tastes good around here.
1/2 cup of natural peanut butter ( I use Laura Scudders)
3/4 cup of raisins
1/4 cup of peanuts
1/4 tsp. of vanilla extract
dash of salt
Place all ingredients in food processor and process until well combined. Consistently should look crumbly but mine was more soft and sticky than crumbly, I think I might have went slightly over on the raisins. My bad.
Next, roll into a ball and press down into the shape of a cookie and score the top with a fork to make them look cute. 🙂
The directions in the book says to store in the refrigerator but I found they were still too soft after an hour so I placed them in the freezer and that did the trick. I actually like my desserts in the freezer so I don’t see them every time I open the fridge.
I hope you enjoy these as much I did. I can’t wait to make the next recipe. I just have not decided if its going to be blueberry cheesecake or peanut butter fudge. Ok, my mouth is watering again.
Have a nice day.