I’m excited to be sharing a recipe on this little site again. It’s been nearly a year, not because I haven’t been cooking, simply because I didn’t want to share recipes. You see, this past year my grandmother was very sick and we lost her to an aggressive brain cancer in May. Her name was Ann and she was the one who taught me to bake and create recipes, she helped me with my first sourdough starter and bought me my copy of nourishing traditions. We traded recipes by email when I moved out of state after getting married. She was wonderfully special and we realized just how special by the numbers of people of all ages and walks of life who attended her funeral and referred to her as their “best friend”.
She would have loved these cookies.
These cookies are good all year round, but I plan to enjoy them especially this month as I am especially careful with my sugar consumption in January. These are just the right treat to keep you from indulging when you don’t want to. They are simple to make and really, foolproof. Plus, the only sweetness comes from dried fruit. So go ahead, eat them for breakfast if you want.
Scant 3/4 cup blanched almond flour
Scant 3/4 cup oats (use quick oats or pulse rolled oats in a grinder a few times to make them smaller and more absorbant)
6 medjool dates
1/4 cup raisins
2 Tablespoons butter melted and cooled
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
2 tsp chia seeds
Chop up the medjool dates into pieces the size of the raisins and add dates, raisins, and vanilla into a small heat safe bowl. Pour 3 to 4 Tablespoons very hot water over the dried fruit, then stir in the chia seeds and allow to soak for at least 10 minutes until thick and syrupy.
With a fork, whisk together the almond flour, oats, baking powder, baking soda, sea salt and cinnamon. When well combined add the egg and mix thouroughly, then addthe melted, cooled butter and mix until you have a dough resembling cookie dough. At this point most of the liquid should be absorbed into your dried fruit and chia seeds and you can mix into the dough. At this point, the mixture should look and act much like a typical cookie dough. If you find it is too wet pr not holding together, alternate adding a little almond flour or oats until the right texture is achieved.
Bake at 350 degrees for about 20 minutes. Makes 10 cookies.
I think these would work well with any combination of dried fruit. I am excited to try a fig version next!