Date Drop Cookies

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
Votes: 1
Rating: 4
You:
Rate this recipe!
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Servings Prep Time
1 dozen 10 minutes
Cook Time
12 minutes
Servings Prep Time
1 dozen 10 minutes
Cook Time
12 minutes
Date Drop Cookies
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 dozen 10 minutes
Cook Time
12 minutes
Servings Prep Time
1 dozen 10 minutes
Cook Time
12 minutes
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
Servings: dozen
Units:
Instructions
  1. Heat your oven to 375 degrees. Line a cookie sheet with baking paper. Get your ingredients prepared and measured to mix.
  2. Toast your almonds while you get mixing!
  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.
  4. In a small bowl whisk all the dry ingredients with a fork.
  5. Sprinkle in the dry ingredients into the wet ingredients and mix well.
  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!
  7. Bake for 10-12 minutes. The tops should be golden brown and a bit toasted.
  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!
Recipe Notes

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,

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