Grain Free Date Cookies
Posted on September 17, 2018
My husband has eaten several of these over the past few days and enjoyed them – without ever asking me what was actually in the cookie. A couple of days ago I was having a medjool date as an after dinner treat and offered him one. He told me that “he doesn’t like dates because someone put them in fruit salad once”. I’m not sure if he’s remembering correctly or not, but I always question whether people really know they dislike something or if they just think they do. Clearly, he liked the dates in my cookies. He also tells me he doesn’t like nuts besides peanuts and almonds, but also seemed to enjoy the pecans in these cookies.
I’ve heard many people say they don’t like something, but they’ve actually never tried it. Or, maybe they have tried it and that one time was not a good experience. My rule for most normal foods is that you really need to try it if you want to convince me you don’t like it. And I want to see you taste it in my kitchen, the way I’ve prepared it, with my own two eyes. haha If you’re on the fence about Medjool Dates, I say give them a try. They’re not scary or smelly or gross. Just sweet and have a nice texture, they’re full of vitamins, have lots of fiber, are an antioxidant, and are low glycemic.
What’s the worst that can happen?
Grain Free Date Cookies
*Preheat oven to 350 degrees
Makes about 24 cookies
2/3 Cup of Medjool Dates, pitted and diced
2/3 Cup of Pecans, finely chopped
1/3 Cup plus 2 Tablespoons of Coconut Butter (aka coconut manna)
3 Tablespoons of Coconut Oil
6 Tablespoons of Coconut Sugar
1/2 Cup of Full Fat Coconut Milk (I like Arroy-D)
2/3 Cup of Sweet Potato Flour
6 Tablespoons of Coconut Flour
1/2 teaspoon of Celtic Sea Salt
1 1/2 teaspoons of Ceylon Cinnamon
1/2 teaspoon of Dried Ginger
1 teaspoon of Vanilla
2 Bars of Trader Joe’s Organic 72% Dark Belgian Chocolate 3.5 oz each
Cream the coconut butter, coconut oil, and coconut sugar together until fully incorporated. Add the coconut milk and beat, scraping down the bowl. Add the remaining dry ingredients and vanilla and mix well.
Using about 1-2 Tablespoons of dough, roll into a ball and flatten with fingers into a circle on parchment covered baking sheets. Bake for 12 minutes for soft cookies and 15 minutes for a crispier cookie.
Remove to cooling racks. Melt chocolate bars and drizzle each cookie. If you need them right away, you can quick set them by putting them on trays in the freezer for 10-15 minutes.
They look and sound wonderful. I have no desire to heat up the kitchen when it is 90+ degrees outside. Florida is not conducive to wanting to bake.
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I say crank up the air conditioning and bake to your heart’s content!