These cookies are sweetened with Indigo Herbs’ lovely Medjool dates. They’re deliciously soft and chewy; the perfect accompaniment to a cuppa and sure to satisfy anyone’s sweet tooth without added refined sugars.
By Amanda Williams
Equipment
- Two mixing bowls
- Food processor or blender
- Baking tray
- Baking paper
Ingredients
- 80ml boiling hot water
- ½ tsp baking powder
Method
- Preheat your oven to 180°C with fan and line a large baking tray with baking paper.
- Place the 10 pitted Medjool dates, boiling water, coconut oil into a mixing bowl and allow to sit for few minutes so the oil melts and dates soften. Transfer to a blender and blend until it forms a paste. Transfer into a bowl, add the chia seeds and mix.
- Add the almond flour, oat flour, baking powder and sea salt. Mix until everything is well combined. Chop the three extra pitted Medjool dates into small pieces and fold through the mixture.
- Using a spoon, form scoops into balls, placing them equal distance apart on the baking tray. Using wet fingers, press down on each cookie to flatten. Wet the spoon and/or fingers if mixture gets too sticky.
- Bake for about 12 minutes or until the cookies are starting to brown around the edges. Allow the cookies to cool on the tray.
Notes
- If you don’t have almond flour you can blend up flaked almonds in a food processor until they’re in powder form
- Similarly, you can also process oats into oat flour in the same way
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