These chewy date cookies are a twist on the ingredients we love about bliss balls. Packed with plant protein and healthy fat with a chewy baked taste, unlike bliss balls they don’t need to be stored in the fridge. They are super easy to make and keep for a few weeks in an airtight container.
Chewy Date Cookies
GLUTEN FREE | DAIRY FREE | CAN BE NUT FREE | VEGAN | PLANT BASED
Makes 20-30 small cookies (3-4 cm diameter)
Requires approx. 30 minutes
What you need
• 300g almonds or macadamias or sunflower seeds or pepitas
• 300g organic medjool dates (pitted)
• 2 tbs organic raw cacao powder
• 2 tbs organic desiccated coconut
• 300g organic medjool dates (pitted)
• 2 tbs organic raw cacao powder
• 2 tbs organic desiccated coconut
What you do
• Preheat oven to 180 degrees and line a baking tray with baking paper
• Blitz the nuts/seeds in a very dry, high speed blender or Thermomix (speed 9) to mill them into a flour or as close to
• Add all other ingredients and again blitz until mixture comes together as a moist paste
• Roll mixture into small balls and flatten onto baking paper with heel of hand. Imprint with a fork to give a line pattern if desired
• Bake for 10 minutes or until browned and crisp looking on the edges
• Blitz the nuts/seeds in a very dry, high speed blender or Thermomix (speed 9) to mill them into a flour or as close to
• Add all other ingredients and again blitz until mixture comes together as a moist paste
• Roll mixture into small balls and flatten onto baking paper with heel of hand. Imprint with a fork to give a line pattern if desired
• Bake for 10 minutes or until browned and crisp looking on the edges
Notes
Store in an airtight container for up to 2 weeks.
Size cookies as desired and increase cooking time as increase size.
Size cookies as desired and increase cooking time as increase size.
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