About the Recipe
I was playing around with some ingredients to make an easy, quick cookie that’s satisfying and nourishing while traveling, with a little Christmasy twist. The dough comes together in under 10 minutes and it’s super versatile. The only real essentials are oats and dates (the juicier, the better). Everything else is up to you: swap the almonds for pecans or walnuts, throw in some shredded coconut, or switch up the spices to make it your own. I am sure these will be great with some chocolate coating!
This little cookie pretty much ticks all the boxes:
• refined sugar free
• gluten free (if using GF oats)
• vegan (if using coconut oil)
• kid friendly
Ingredients
120 g rolled oats
100 g dates
15 almonds, skinned
2 tbsp ghee or coconut oil, melted
½ tsp cinnamon powder
¼ tsp ginger powder
¼ tsp cardamom powder
⅛ tsp clove powder
a pinch of nutmeg
a pinch of salt
optional: dark chocolate to coat
Preparation
Step 1
Soak the dates in warm (not hot) water for 10 minutes. Strain and reserve the soaking water.
Step 2
Preheat the oven to 180°C (170°C if using the fan).
In a food processor or blender, pulse the oats a few times to break them up—avoid grinding them into flour, as that will alter the texture.
Step 3
Add the dates, almonds, spices, salt, and ghee or oil. Pulse just until the mixture comes together; keep the dough as coarse or smooth as you like. If the mixture feels too dry to hold together, add the reserved date water 1 tablespoon at a time until it’s workable.
Step 4
Shape the dough into cookies of your preferred size and thickness.
Place them onto a parchment-lined baking dish and bake for 6–8 minutes, adjusting the time depending on cookie size.
Once cooled down, store them in an airtight container. They should last for some days, although mine would usually finish after 2 days 😄
