These cookies are a total delight. They have a lovely deep, treacle-y sweetness – yet not too sweet! – thanks to the combination of a few dates and coconut palm sugar (or soft-brown sugar); they’re toasty and nutty thanks to the spelt flour and seeds; and they have a chewy texture thanks to the wholesome oats. They’re everything you could wish for in a sweet treat, yet made entirely with good, wholefood ingredients. The recipe is very versatile – you can switch the seeds you use each time for a different result, as well as add different spices.
They’re made equally well with either butter or with coconut oil, should you wish to keep them vegan/dairy-free. The texture is the same either way, there’s merely a subtle difference in flavour.
This recipe makes 16-18 small cookies.
vegan, refined sugar free
4 medjool dates
85g, or 1/3 cup coconut oil, or soft organic butter
40g, or 1/4 cup coconut palm sugar, or soft brown sugar
½ teaspoon vanilla extract
pinch of salt
75g, or 3/4 cup oats
50g, or 1/3 cup wholegrain spelt flour
8 tablespoons of assorted seeds (use a combination of whatever is in your cupboard, but 3 x shelled hemp, 3 x pumpkin, and 2 x ground flax seeds are my favourite!)
½ teaspoon bicarbonate soda
½ teaspoon cinnamon and/or ground nutmeg
Preheat the oven to 180 degrees.
Quite simple de-stone the dates, and place in a food processor along with the other ingredients at the top of the list (the coconut oil/butter, the sugar, salt and vanilla).
Blitz these ingredients until they’re well combined. Measure all the other ingredients and tip these into the food processor all at once. Simple blitz again, just until all the ingredients have come together – a mere 10 seconds should do it!
Roll the dough into little balls and flatten them slightly on a lined baking sheet. Cook in the preheated oven for 10 minutes.
Allow them to cool for 2 minutes on the hot tray, before transferring to a cooling rack. They will keep in a biscuit tin or sealed Tupperware for up to 3 days.