A few months back I bought a bag of medjool dates with plans to turn them into some sort of naturally sweetened dessert. I brought them home and placed them in my pantry where they have sat ever since. Occasionally I have thought, "I should do something with those dates" and then nothing would happen. Today I decided was finally the day to pull those dates out and make use of them. I decided on a cookie. There are about a million options out there for date cookies, so I just picked one and went for it. I made a few alterations along the way, but ended up with a sweet and flavorful cookie filled with wholesome ingredients that I can at least try to convince myself is a little healthier than the norm!
To suit my own preferences I made a few changes which included substituting almonds for pecans, olive oil for walnut oil, and omitted the honey which in my opinion is just added even more sugar to an already sweet cookie. I added a little milk to make up a little extra liquid. All these changes seemed to work out very well. I'm excited for snack time!
Date and Oat Cookies
Adapted from Dishing Up the Dirt
- 3/4 cup (90 grams) oat flour
- 3/4 cup (60 grams) old fashioned oats
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup almonds
- 1 cup (180 grams) Medjool dates, pitted- about 10 dates
- 3 tablespoons (40 grams) olive oil
- 1/4 c (55 grams) milk
- 1 egg
- 1 Tablespoon vanilla extract
- 1/4 cup dark chocolate chunks
Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl combine the oat flour, rolled oats, cardamom and salt.
In a food processor grind the almonds, dates, olive oil, milk, egg and vanilla until a smooth ball of dough is formed.
Combine the date mixture with the oat mixture and mix everything together until well combined, adding in the chocolate chunks as things start to come together. Cover the bowl with a towel and place in the fridge for 15 minutes.
When ready, remove the dough from the fridge, form dough balls (about 50 grams each) and then lightly flatten the tops with the back of a spoon. The cookies wont spread while baking so you can keep them fairly close to each other on the baking sheet. Bake until the bottoms are lightly brown but the cookies are still soft in the middle, about 18-20 minutes. Remove from the oven and let cool.
Yields: 12 cookies (approximately 205 calories each)