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
- 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
- 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,