Woo! Just back from our tour in the USA and had a sweet tooth but the cupboard was empty. So what do you do? Improvise! I had Ghee, almond flour, coconut sugar, gluten-free oats, raw almonds, and dates! These cookies were so chewy in the center, crunchy on the edges and just hit the spot with a cup of tea. I’ve made them with pecans as well and “umm good” is all I can say. I just love love love them. Hope they become a regular for you as they are DEFINITELY going to be a weekly treat in this house.
DATE DROP COOKIES
January 26, 2017
: 1 dozen
: 10 min
: 12 min
Ingredients
- Wet Ingredients
- 2/3 cup ghee room temperature
- 1 tsp vanilla
- 1 organic egg
- 8 organic dates chopped
- Dry Ingredients
- 1/2 tsp baking soda
- 1/2 tsp himalayan salt
- 1 1/4 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup raw almonds toasted and chopped
- 1/4 tsp chai spice OR a combo of cinnamon, clove, nutmeg
- 1/2 cut gluten free oats if omitted, add 1/4 more almond flour
Directions
- Step 1 Heat your oven to 375 degrees. Line a cookie sheet with baking paper. Get your ingredients prepared and measured to mix.
- Step 2 Toast your almonds while you get mixing!
- Step 3 Place all the wet ingredients in a medium bowl and mix. I used a fork and blended until smooth then I add the chopped dates.
- Step 4 In a small bowl whisk all the dry ingredients with a fork.
- Step 5 Sprinkle in the dry ingredients into the wet ingredients and mix well.
- Step 6 I use a mellon scooper to make round mounds and place the mounds on the paper lined cookie sheet. Flatten the tops a bit!
- Step 7 Bake for 10-12 minutes. The tops should be golden brown and a bit toasted.
- Step 8 Cool for 5 minutes before you devour them…really they get a great crunch on the edge and so moist and chewy in the center!
- Step 9 Tip: I really suggest you use Ghee. Someone asked me if you could replace the Ghee with organic butter. I have not tried that YET, but have baked many cookies in my time and the Ghee just gives a better crunch and warm butter flavor. If you choose to use butter or another product, let me know how they turn out,
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.