Grain Free Medjool Date Halloween Cookies

Grain Free Medjool Date Halloween Cookies
Grain Free Medjool Date Halloween Cookies

With Halloween around the corner, the abundance of sugary sweets has well and truly set in. If you’re looking for a healthier treat, these Grain Free Medjool Date Halloween Cookies are super easy and delicious. And a lot of fun to decorate.

I developed the recipe for Natural Delights® using their Pitted Medjool Dates (available in Coles if you’re in Australia). They’re lovely and fresh, so they blend really well into the recipe.

I’ll take any excuse to get crafty, so I loved dressing up the cookies into little pumpkins. But feel free to decorate the cookies any way you wish.

Grain Free Medjool Date Halloween Cookies

Grain Free Medjool Date Halloween Cookies

Make your own piping bag

To pipe the icing onto the cookies, you will need to use a piping bag. It’s actually very easy to make your own. Just cut out a large square of baking paper and tape (or staple) it into a cone shape so that the opening at the pointy end is as narrow as possible. After filling with icing, squeeze the icing down to the bottom of the bag and cut the end with scissors to make a small opening. If the opening is too narrow to let the icing out, trim it with scissors to make it slightly wider.

Grain Free Medjool Date Halloween Cookies

Grain Free Medjool Date Halloween Cookies

Serves: 15 cookies
Prep time: 20 mins
Cook time: 10 mins

Ingredients

For the cookies:

  • 8 Natural Delights® Pitted Medjool Dates
  • 1 cup natural smooth peanut butter
  • 1 free-range egg
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt

For the icing:

  • 8 Natural Delights® Pitted Medjool Dates
  • 1 x 20ml tablespoon extra virgin coconut oil
  • Pinch of sea salt
  • Water

Method

  1. Preheat your oven to 180°C and line a tray with baking paper.
  2. To make the cookies, process the Medjool dates in a food processor until they are chopped up. Add the peanut butter, egg, vanilla and salt and process until you get a dough.
  3. Roll the dough into 15 balls and press onto the lined tray to flatten into pumpkin shapes.
  4. Bake in the preheated oven for 10 minutes. Allow to cool completely on the tray, then transfer the tray to the fridge to chill. The cookies will firm up as they get cold.
  5. To make the icing, place 6 of the pitted Medjool dates in a bowl (reserving the remaining 2 for decorating later). Cover with boiling water and leave to soften for about 5 minutes. Drain well and then add them to a food processor with the coconut oil, salt and 1 x 20ml tablespoon of water. Blend until smooth.
  6. To decorate, retrieve the tray of cookies from the fridge. Spoon the icing into a piping bag and pipe onto the cookies to create a pumpkin design. Cut the remaining 2 Medjool dates into little pieces to create the pumpkin stems and place one on each cookie.
  7. Store the cookies in the fridge (as they will start to soften at room temperature).

Notes:

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

You might also like my No-Bake Chocolate Fudge Protein Cookies.

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