I have clearly been on a cookie kick lately. Sweet things are calling my name these days so I have to go with it. I will have plenty of time for salads and savory items come spring. Right now? It’s cookie time! While the quote from Cookie Monster is worth the laugh, it’s not far from the truth at times. Like I have said, I have always struggled with emotional eating. How many times have you turned to food after a rough day and said, I deserve this. Building a healthy relationship with food and seeing it beyond a security blanket takes work and time. Making myself sit down and be present before I eat anything has probably been the best strategy for me lately. It gives me time to pause and think before I eat. Why am I eating this? Am I hungry? Bored? Angry? Lonely?
Food should be enjoyed, savored and nourishing. When we turn to it in our times of need it becomes none of these. That doesn’t mean you can’t grab a cookie when you want a cookie, just get in tune with the ‘why’ behind it. If it’s simply to enjoy and treat yourself by having something delicious, then that is amazing. If you are having a treat only to beat yourself up a few minutes later or force yourself to over exercise because you were ‘bad’ then maybe it’s time to re-evaluate your relationship with food. It’s a practice, but we all have to eat.
Last week, I posted a new Oatmeal Cookie Dough Bite recipe. This made me wonder what other cookie dough recipes I may be able to come up with. You all know my obsession with peanut butter so that is obviously where I started. I made these more like traditional peanut butter cookies by pressing them with a fork. That is not necessary as you can also roll them into balls. I am also sure these could be made with another nut butter if you have any peanut allergies or are not a fan of peanut butter. Use gluten free oats if you desire. I used quick oats to make the processing go a bit faster but rolled oats would work as well. As always, adjust the maple syrup to your sweetness level.
- 1 cup quick oats regular or gluten free (rolled will also work)
- 2/3 cup natural creamy peanut butter
- 1 tsp vanilla extract
- 2-3 T maple syrup or honey
- 7-8 medjool dates pitted
- 2 T milk of choice
- 1/8 tsp sea salt
In a food processor, process oats until a fine powdery, flour like consistency. There may still be some graininess here and there.
Add dates, peanut butter, salt, maple, and vanilla and process until combined and dates are broken down.
Add in milk 1 tablespoon at a time and process until you get a thick, smooth dough-like consistency. Mine formed a ball in the food processor.
Roll into balls and if desired, press with a fork into cookies.
Refrigerate for about 20 minutes before eating.