These little guys are so simple to make, and far too easy to eat. They're similar to 'soft-bake' oatmeal and raisin cookies, rather than chewy or biscuity; they're lightly spiced, not too sweet, and gently perfumed with orange zest. The recipe uses whole food ingredients, rather than refined flours and sugar, and is gluten-free (if you choose to use g/f oats), and dairy-free too. However, soft-brown sugar will work in place of coconut plan sugar if you wish, and butter in place of coconut oil.
This recipe makes approximately 16 small/medium cookies.
50g oats (or ½ cup)
100g ground almonds (or 1 cup)
40g coconut palm sugar (or ¼ cup packed)
1 teaspoon baking powder
pinch of salt
pinch of cinnamon
pinch of ginger
zest of 1 orange
60g coconut oil
a few drops vanilla extract
40g chopped dates, dried not medjool, or sultanas (or ¼ cup)
40g hazelnuts (or ¼ cup)
Preheat the oven to 180 degrees.
Toast the hazelnuts in the oven first for 5 minutes. This will enhance their flavor enormously and give them a lovely crunchy texture.
Allow them to cool and then coarsely chop.
Quite simply, combine all the ‘dry’ ingredients in a large mixing bowl.
Soften the coconut oil, just until it becomes liquid, although don’t let it heat up much, and whisk this with the egg and the vanilla extract.
Tip the ‘wet’ ingredients into the ‘dry’ ingredients and mix well – your hands are best here. A cookie dough will start to form.
Add in the nuts and raisins, or chopped dates.
Roll the cookie dough into balls, just larger than a walnut shell. It will yield 12-16 cookies, depending.
Spread these evenly on a lined baking tray. They can be relatively close as this mix doesn’t spread as much as other cookies. Flatten each cookie a little by gently pressing it as, again, they don’t grow during cooking.
Bake for 10 minutes and then check. If your cookies are slightly larger, they might need 2-3 minutes more; they should be golden around the edges and lightly coloured on top.
Allow them to cool for 5 minutes on the baking tray before transferring onto a cooling rack.
They’ll keep in a tupperware for up to 4 days.