Written By Joshna Maharaj
Makes about 30-2oz cookies
I’ve adapted this recipe from an original by Gluten Free Girl. The combination of the dates, honey and coconut oil makes a luxuriously chewy cookie. I use roasted crunchy almond butter and extra dark chocolate chips. There’s still a bit of cane sugar in the chocolate, but other than that, this cookie is high protein, low sugar and vegan. Plus, it’s naturally gluten-free, and so delicious that you don’t believe it’s so chock full of good stuff.
Ingredients
½ cup packed pitted medjool dates (about 6 to 8 dates)
¼ cup hot water
¼ cup virgin coconut oil
¼ cup honey
¼ cup ground flax seeds
2 teaspoons vanilla
1 cup almond butter
1 cup quinoa flakes
½ cup teff flour
¾ teaspoon baking soda
¼ teaspoon sea salt
¾ cup extra dark chocolate chips
Method
1. Preheat oven to 350F. Line two baking sheets with parchment and set aside.
2. Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and honey. Blend until very smooth, about a minute.
3. Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla and mix well to combine. Add almond butter and mix well again.
4. Sprinkle the quinoa flakes, teff flour, baking soda, and salt over the almond butter mixture, and stir well to combine.
5. Using a 2oz ice cream scoop (or generous tablespoon), portion out cookies on baking sheet, about 1-inch apart. With slightly wet fingers, lightly press each cookie down to flatten a bit. Bake for exactly 8 minutes and 30 seconds and remove promptly from the oven. Allow them to cool on the pan, then carefully transfer to a wire rack to cool completely. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes. Store in an airtight container for as long as you can keep them around.
Photo from Hearts in My Oven