Description
Crispy, chewy and subtly sweet refined-sugar free cookies. These almond and date cookies are the perfect way to celebrate Valentine's. Or make them whenever you like, they're just that good!
Ingredients
Scale
- 1 cup Rolled oats, ground into a fine flour
- ½ cup Almond flour
- ½ tsp Salt
- ¼ tsp Baking powder
- ½ tsp Cardamom
- ¼ tsp Cinnamon
- 7 pitted Coachella's Best Medjool Dates
- 3 Tbsp Grape seed oil
- 1 Tbsp Almond milk
- ¼ tsp Almond extract
- 1 cup Fresh or frozen raspberries
Instructions
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.
- Begin by soaking the pitted medjool dates in boiling water for 5 minutes. While the dates soak, combine the oat flour, almond flour, salt, cardamom, cinnamon and baking powder. Make sure there are no lumps and everything is combined.
- Drain the water from the dates and add in the grape seed oil and almond extract. Mash the dates together with the oil to make a paste. Mix in the almond milk and stir to combine.
- Add the wet into the dry ingredients and mix with a spatula or with your hands until it creates a sticky dough.
- Roll the dough into 1 Tbsp balls and gently flatten with your hand, and indent the middle with your thumb. Place a raspberry or raspberry jam in the middle and bake the cookies in the oven for 12-14 minutes.
- Let the cookies cool for 5 minutes before enjoying!