Date, Chocolate Oat Cookies
If you’ve been following this blog for a while now, then you already know that dates are my favorite way to sweeten treats for my kids. They offer antioxidants, fiber, and contain anti-inflamatory properties. They are considered a whole food which makes them a powerhouse of an ingredient in the sweets department!
These cookies are perfect for any age group and taste great with a cup of fresh milk or a cup of tea. My two-year-old was my sous chef and she loves helping me make this. I hope you and your little ones enjoy these as much as we do!
Happy baking everyone.
Date, Chocolate & Oat Cookies
PREP TIME: 15 MINUTES COOK TIME: 13-18 MINUTES SERVES: 18-20 cookies
1 cup pitted Medjool dates, chopped (about 10 dates)
1/2 cup runny almond butter (or cashew butter)
1 teaspoon vanilla extract
3 Tablespoon melted butter (or coconut oil)
1 cup organic oat flour (sprouted if possible)
1/4 cup ground flaxseeds
1/2 teaspoon baking soda
1/4 teaspoon unrefined salt
3/4 cup dark chocolate chips
Maldon sea salt for sprinkling on top
Preparation
Preheat the oven to 350F and line a baking sheet with parchment paper.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to a food processor along with 1/4 cup of the soaking liquid. Blend until a smooth paste forms (adding a touch more liquid if needed, it’s okay if it’s a bit clumpy)
Add the remainder of the ingredients (minus the chocolate chips) and process until smooth, scraping down the sides as necessary. Fold in the chocolate chips and place the mixture in the freezer for 10 minutes to firm up a bit.
Spoon the mixture into 1/2 inch rounds and place on the prepared baking sheet. Flatten slightly and sprinkle with the sea salt. (These cookies wont spread so they can be close together). Bake for 13-18 minutes or until the bottom of the cookies are lightly browned.
NOTES— Store at room temperature in a sealed container for 3 days or place in the freezer for 3 months.
