These Sticky Medjool Date Cookies are the perfect sweet treat if you feel like something caramel. They’re gluten free, dairy free and sweetened with fresh Medjool dates.

I developed the recipe for Natural Delights® to show how you can use their Pitted Medjool Dates as a ‘sugar swap’ for processed sugar. Although Medjool dates are high in natural sugars, they are lower on the glycemic index thanks to their fibre content. All you have to do is blend them with some boiling water to make a paste, and you have yourself a sugar substitute.

For added texture, I stirred some extra chopped Medjool date pieces through the mixture before baking the cookies. But you could leave those out or stir through some chopped nuts instead if you’d prefer to keep the sugar content lower.

Sticky Medjool Date Cookies
Sticky Medjool Date Cookies
Sticky Medjool Date Cookies
The cookies are gluten free and dairy free.
Made with Natural Delights® fresh Medjool dates.
Sticky Medjool Date Cookies

Sticky Medjool Date Cookies

Serves: 20 small cookies
Prep time: 15 mins
Cook time: 12 mins

Ingredients

  • 1/2 cup firmly packed Natural Delights® Pitted Medjool Dates
  • 1/3 cup boiling water
  • 2 x 20ml tablespoons extra virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 free-range egg
  • 1 cup almond meal
  • 1/2 cup oat flour
  • 1/2 teaspoon baking powder
  • Pinch of sea salt
  • 6 x extra Natural Delights® Pitted Medjool Dates

Method

  1. Preheat your oven to 180°C (fan-forced) and line a large baking tray with baking paper.
  2. Place the 1/2 cup of pitted Medjool dates, boiling water, coconut oil and vanilla extract into a blender and blend until you get a smooth paste.
  3. Tip the paste into a bowl, add the egg and beat together. Add the almond meal, oat flour, baking powder and sea salt. Mix until everything is well combined.
  4. Chop the 6 extra pitted Medjool dates into small pieces and fold through the mixture.
  5. Using a mechanical cookie dough scoop, spoon some mixture into the scoop, smooth the top, then release it onto the lined baking tray. (See note below if you don’t have a scoop). Wet the back of a spoon or your fingers and press each cookie to flatten. Continue to wet the spoon or your fingers if the mixture gets sticky.
  6. Bake in the preheated oven for about 12 minutes or until the cookies are starting to brown around the edges. Allow the cookies to cool on the tray.
  7. Store in an airtight container.

Notes:

You can make oat flour by whizzing rolled oats in a food processor or blender until you get a powder. Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten free, you can buy gluten free oats.

If you don’t have a cookie dough scoop, just drop tablespoons of the mixture onto the tray, then wet your fingers and shape and press the mixture into cookie shapes. The scoop just makes this process easier.

You might also like my Chocolate & Fig Teff Cookies.

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