Notes

Favorite Equipment

• Cuisinart Food Processor (affiliate links)
• OXO Medium Cookie Scoop

Ingredient Notes

• Nut butter: You can use whatever natural nut or seed butter you like. For those with nut allergies, sunflower seed butter (affiliate link) would probably be the closest substitute to peanut butter in terms of taste and texture. Whatever nut or seed butter you use, just make sure it is well mixed, room temperature, and plenty drippy. I’ve made these with regular, natural peanut butter and Mixed Nut Butter from Trader Joe’s. Both are delicious, but the Mixed Nut Butter might be my favorite. If you use a peanut butter substitute, please let me know what works and what doesn’t and I will update the recipe for others.
• For a nut-free version: See substitution suggestions above
• For a vegan or dairy-free version: Substitute small vegan chocolates, like these (affiliate link), for the Hershey’s Kisses.  

Little Helpers

Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

• Measure and add the oats
• Count and pit the dates
• Soak the dates
• Turn on/off the food processor (closely supervised of course)
• Unwrap the Hershey’s Kisses
• Measure and roll the dough into balls
• Press Kisses into the dough 

Freezing Tips

Place cookies in an airtight food storage container (such as a plastic freezer bag, reusable silicone bag, or glass container). Defrost overnight in the fridge or leave out on the counter for a few hours.  

Nutrition Notes

Nutrition calculated using natural, salted peanut butter and one Hershey’s Kiss per cookie.