Who doesn't love COOKIES!!!!! We have shared this recipe once before but in case you missed it or want to find the recipe easier, it's now posted here! These cookies are soft, chewy and a HUGE favorite among Challengers. The second they are in the oven the aroma fills the house and it doesn't take long until the family comes running!
Ingredients:
- 1 1/2 cups ground almonds (can buy this from the Bulk Barn or make your own -1 cup of almonds makes 1 1/2 cups ground)
- 1 1/4 cup medjool dates - pits removed
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. vanilla extract.
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with an "S" blade, process 1 1/4 cups of dates and ground almonds together until a crumbly texture is formed. Add in the salt, baking soda, egg, cinnamon and vanilla extract and process again until the batter is combined. (TIP: A powerful food process is best to make these in as the batter will become stickier than traditional cookie dough.)
Spoon batter into hands and roll into a ball, place onto lined cookie sheet and press with a fork to flatten (TIP: Wet your hands and fork with water to prevent sticking!)
Bake at 350F for 8-12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes and then transfer the cookies to a wire rack to cool completely.
Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies will last a week in the fridge, and a month or more in the freezer.
- 1 1/2 cups ground almonds (can buy this from the Bulk Barn or make your own -1 cup of almonds makes 1 1/2 cups ground)
- 1 1/4 cup medjool dates - pits removed
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. vanilla extract.
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with an "S" blade, process 1 1/4 cups of dates and ground almonds together until a crumbly texture is formed. Add in the salt, baking soda, egg, cinnamon and vanilla extract and process again until the batter is combined. (TIP: A powerful food process is best to make these in as the batter will become stickier than traditional cookie dough.)
Spoon batter into hands and roll into a ball, place onto lined cookie sheet and press with a fork to flatten (TIP: Wet your hands and fork with water to prevent sticking!)
Bake at 350F for 8-12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes and then transfer the cookies to a wire rack to cool completely.
Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies will last a week in the fridge, and a month or more in the freezer.