Oat and Date Cookies
If you’re looking for a wholesome snack that satisfies your sweet tooth without the inevitable sugar crash, look no further than these oat and date cookies. By combining just three simple, whole-food ingredients you can create a delightfully chewy cookie that relies entirely on nature's caramel for its sweetness - no refined sugar required. Perfect for a quick adult energy boost or a safe, delicious treat for a toddler with dairy and egg allergies, this recipe is about to become your new kitchen staple.
Ingredients
- 200g Medjool dates
- 65g oat flour see notes
- 90g peanut butter
- Pinch of salt optional
- 1/4 tsp cardamom optional
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add the pitted dates to a heat-proof bowl and cover with boiling water. Let it sit for 5-10 minutes, then drain.
- Transfer to a food processor along with the oats, peanut butter and a pinch of salt/cardamom (if using any). Blend on high until you have a sticky dough.
- Shape into 12 balls, arrange on a baking sheet lined with baking paper, then flatten with a fork in a crisscross pattern.
- Bake for 8-10 minutes until golden, then transfer onto a cooling rack.
Notes
Make your own oat flour by blending porridge/rolled oats into a fine flour in a high-speed blender. Use gluten-free oats if you need the recipe to also be gluten-free.
Nutrition
Calories: 115kcalCarbohydrates: 15gProtein: 3gFat: 4gPotassium: 131mgFiber: 2gSugar: 11g
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