These little semi raw cookies are easy to make, pretty to look at and AWESOME to eat!!

I got the idea for these ones after yet another of my bliss balls-moments where I topped a cinnamon ball with a spoon of chocolate peanut butter. It was SO GOOD!

Here I’m using both almond butter (in the cookie) and the peanut butter (for the topping), but you could use either almond butter or peanut butter for both!

So, here’s my latest contribution to the world on yummy plant based treats, hope you like it!

Cinnamon cookies with salty chocolate peanut butter

Makes 16

Cinnamon cookies

10 fresh dates, pitted

1 Tbsp almond butter (or peanut butter)

3 dl / 1.2 cups rolled oats

1 Tbsp ground cinnamon

2-3 Tbsp water

1 pinch of flakey salt

Salty chocolate peanut butter *

1 1/2 dl / 0.6 cup unsweetened peanut butter crunchy (or almond butter)

1-2 Tbsp cacao powder, preferably raw

1/2 dl / 0.2 cups natural peanuts

1 Tbsp water (depending on how runny your PB is)

1 pinch of flakey salt

For garnishing

flakey salt

dried edible flowers (optional)

How to

Mix all the ingredients for the cinnamon cookies until you get a smooth dough, using a food processor. Add a bit more water in necessary. Form in to about 16 cookies, press down a small spoon in the middle of every cookie. Put the cookies on a plate.

Mix peanut butter, water, cacao and water until well combined. You might want to add a splash of water if the PB feels too thick. Add the whole peanuts and pulse until desired crunchiness.

Fill/top the cookies with the chocolate peanut butter using a small spoon. Sprinkle with flakey salt and dried flowers.

Put in the fridge, preferably for about an hour before serving.

Dig in and ENJOY!

* Make your own OR, you could also use the “Peanut butter chunky choco from” Urtekram. Super yummy and ready to go!