Inspired by Cathy Fisher’s Oatmeal-Raisin Cookies this recipe has been adapted to meet our family in transition.
Yield: 2 dozen
Ingredients
- 200g pitted dates, between 24-27 Deglet Noor
- 1 cup water
- ½ cup (130g) nut and seed butter or almond butter
- 1½ tsp vanilla extract
- 1 ½-2 cups (155-210g) oat flour* or use gluten free flour blend
- 1 ½ cups (155g) old-fashioned rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup (115g) chocolate chips
- ¼ cup (45g) unsweetened coconut
Instructions
- When cookies are ready to be baked, preheat oven to 350°F. Meanwhile, prepare a cookie baking pan with parchment paper, or use a silicone baking mat.
- If dates are dry soak in water for 30 minutes or until soft. (They can be soaked overnight).
- Measure and mix until combined the flour, rolled oats, baking powder, baking soda, cinnamon, chocolate chips and coconut then set this aside.
- Add to blender, dates with soaking water, nut and seed butter and vanilla. Blend until smooth.
- Pour blender contents into a large mixing bowl then add the dry ingredients. Stir to combine. The dough should be quite moist but not wet. If dough is very wet gradually add a bit more flour. (The extra moisture is dependent on how much water is absorbed into the dates and which gluten free flour is used).
- Scoop batter onto prepared baking sheet then using a spoon gently press while spreading out the dough. If the dough is sticking to the spoon, dip it in water and tap off the excess.
- Bake for 20 – 25 minutes. After cooled, keep in an airtight container in the fridge.
- For fresh baked taste, warm cookies in a preheated 350°F oven for 5 minutes. Alternately, put in an AirFryer at 400°F for 3 minutes or until warm.
Note
- Oat flour can be purchased, made in a flour mill or pulverized in a blender.