Patti’s Peanut Butter Cookies

My friend Tweeted ” I can make pnut cookies with 1 c pnut butter, 1 c sugar, 1 egg.”

“And gluten free! Use brown sugar if you can. Roll in ball on cookie sheet & do criss cross marks w fork dipped in sugar.”

“Bake about 10 minutes at 350.”

I really do love easy.


Raw Walnut Brownies

From Test Kitchen Tuesday  Chuck has made these a couple of times.  They aren’t a very good brownie, but they are a good dessert.  Medjool dates are important.  Deglets aren’t as moist and are more rigid.


  • 1/2 cup walnuts, chopped
  • 1/4 cup almonds, whole
  • 1/2 tablespoon coconut oil (does not need to be melted)
  • 3/4 cup pitted Medjool Dates, about 9 (we buy these at CostCo)
  • 1/4 cup unsweetened cocoa powder (or chocolate powder of your choice)
  • Dash of salt (optional)


  • Add walnuts, almonds, and coconut oil to your Ninja Blender or food processor jar
  • Pulse a couple times to combine, and then blend on “2” for about 30 seconds until you have a fine meal (do not take to nut butter)
  • Add dates, cocoa powder, and salt, pulse 2-3 times to combine, and then blend on “2” for 30-60 seconds, until fully combined
    • The mixture will be fine “beads” that are easily pressed together
  • Pour mixture onto a piece of foil or parchment in a cookie sheet or other cake pan, and gently press together with your hands.
    • I found it easiest to pour onto a piece of foil, shape into a square, then fold the foil completely over the square, and then press the mixture together to form a solid block
  • Refrigerate for 1-2 hours, or freeze 30  minutes before serving
  • Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month