As this is the month of Ramadan, I have plenty of dates at my home. So, I decided to make some healthy recipes using dates which we can have after fasting. Last week, I made Ladoos with dates, and they were really good.
These cookies are also very delicious and flavourful. I used dates for natural sweetness and almond flour and oats to avoid all-purpose flour. Almond flour and dates make these cookies flavourful . They are soft cookies with little crunch from the sides. These cookies are not only for Ramadan. You can have them at any time as a healthy snack.
A great advantage of homemade cookies is that you can customise your cookies as per your taste or availability. I used dry cranberries and flax seeds to make my cookies more nutritious and tasty. You can add any type of nuts, dry fruits, or seeds to those cookies. Only the base of the cookies should be dates and almond flour. I used date paste to my cookies. You can use whole dates . Just in that case, you have to chop the pitted dates and then grind to make paste.
- Preparation time: 15 minutes
- Bakung time: 15 min
- Serves: 12
- Difficulty level: easy
1 cup Dates paste
1 cup Almond flour
1 cup Oats
1/3rd cup or 70 g soft unsalted Butter
1 large Egg
1/4th cup Flaxseeds
1/4th cup dry Cranberries
1 teaspoon Baking powder
1/2 teaspoon Cinnamon powder
To a big mixing bowl, add in egg and beat with a whisk for a few seconds.
Add in soft or room temperature unsalted butter and mix well.
Now add in date paste. If you are using whole dates,then chop them roughly, grind them to make paste. To ease the grinding process, you can add in a couple of teaspoon water or milk.
I used hand to mix dates with egg mixture. You can also do it in a food processor.
Sieve together almond flour, baking powder, and cinnamon powder.
Add in the flour mixture to the date mixture along with oats and flaxseeds.
Roughly chop the dry cranberries and add to the cookie mixture.
Mix everything well to make a soft dough .
Cover and rest the dough in the refrigerator for 10 minutes . This will help to shape the cookies without any hassle.
After resting time,take out the cookie dough from the refrigerator.
Preheat oven at 180 degrees C for 10 minutes.
Take an ice cream scoop and scoop out cookie dough to a lined baking tray. Note that there should be atleast 2 inch gap between each cookie.
Using ice cream scoop will help you to make cookies in even size. If you don’t have the ice cream scoop, then just use your hand to shape them. It’s so simple.
Bake them in a preheated oven at 180 degrees C for 13 to 15 minutes or until the sides start to get brown.
Take out the tray carefully from the oven and keep it on a cool surface. At first, the cookies will be soft to touch. But don’t worry, they will set after cooking. Don’t over bake the cookies to make them crisp during baking. In that case, cookies will burn after cooling due to their inner temperature.
After cooling down, store them on an airtight container and serve as required. These cookies are a little soft from the centre and light crisp from the edges.