Date and Peanut butter cookies with a chocolate glaze
Info
- Perptime 15 Min.
- Baketime 13 Min.
Ingredients
Portions
- 8 Dates pitted Deglet Nour HIH
- 1 Linseed crushed
- 3 tbs water
- 250 g Peanut butter creamy
- 1 Bourbon vanilla powder HIH
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 250 g Milk couverture HIH
- 1 Atlantic sea salt fine
Preparation
Preheat the oven to 175 °C and cover a baking tray with parchment paper. In a large kitchen machine processes dates into small pieces. Mix the linseed with the water and add to the dates. Then add the peanut butter, vanilla, baking powder and vinegar and mix until a sticky, uniform dough is created. If the dough is too dry, add some more water. Form the dough into about 15 balls and place on the prepared baking tray. Gently push the balls down with your hand and then press with a fork on each dough ball to get a crosshatched pattern. Bake for about 10 - 13 minutes until the edges are light brown. It is important not to overbake these cookies. Let the cookies cool completely and carefully dip in melted couverture. Decorate with some salt or roasted peanuts.
