A few months ago I was eating ice cream, and had a major reaction!! What? With ice cream? Yes, that is what I said too. I rushed to the hospital in time for a shot before my throat closed totally. That is where my fun began.
I started with an allergist, we did MANY tests before finding that I am allergic to Carrageenan. My reaction was “What is that?” Basically EVERYTHING that is prepared for the store. Carrageenan is a gelatin made from red seaweed. It is used to hold things together to make them look appetizing in the store, and in anything dairy.
So, I went drastically from anything quick and easy, to making everything from scratch. I eat a lot of fruits and vegetables, fresh of course, and any whole foods (made from scratch).
I really found many things that I could eat, but bread and baked goodies are really missed!! After looking around the internet I found lots of recipes to try, most really bland or really dense bread. Finally I found No Bake Peanut Butter Cookies. I looked at the ingredients and wasn’t sure about them, I don’t like dates or almonds, but thought I had to find something to cure my baked good cravings. I love to eat raw cookie dough so this was right up my alley.
I LOVE these peanut butter cookies, my son does too!! I even have started to put them in the freezer to make them more like frozen candy bars, which is another of the things I miss. They are SO easy, and take no time at all!! This is one that I will be making at least once a week!!
No Bake Peanut Butter Cookies
- 1 cup raw, or dry-roasted, whole almonds (or almond meal)
- 1 cup pitted dates
- ½ cup natural peanut butter (or other nut butter)
- 1½ teaspoons pure vanilla extract
- If you’re using whole almonds, process them until they resemble a coarse meal.
- Add the dates, peanut butter and vanilla; if you’re using already-prepared almond meal, just toss all the ingredients into the food processor together. If the nut butter isn’t salted, you may add a few pinches of salt.
- Process the ingredients until the mixture starts to form a dough, about 2 minutes. If it doesn’t seem to come together, add another tablespoon or two of peanut butter and process again.
- Form the dough into walnut-sized balls and place on a sheet of parchment paper. Press each ball gently with a fork to make the classic peanut butter cookie criss-cross pattern.
- Store in the refrigerator.
This post was written by my friend Jennie who is a sweet busy momma. She has made some big changes in her eating this year and has agreed to write and share a few of her new found recipes.