These cookies are… maybe the best thing I’ve eaten all week. And I really have been eating them all week (whatever, I know it’s Tuesday, my weeks are never normal so be nice to me and just assume I mean last week+the beginning of this week, okay good, now we’re straightened out… continuing on!), since I’ve made two batches. TWO. You know something is pretty freakin’ amazing if I make it twice. Not only twice, but IN. A. ROW.
Obviously you should trot off to your kitchen and make these immediately. Not only are these crazy delicious, but they also happen to be ridiculously good for you (okay. It’s still a cookie but if you are a fiend for cookies like me, you can be awesome and healthify when you can) and beyond simple to make. Toss some stuff in a food processor, push on. Push off. Toss in some more stuff. Blend. Stop blending. Add the last bit. On. Off. Throw on cookies sheet. Toss sheet in oven. Bip. Done! …Pause for baking. Attempt to let them “cool”. Do a bunch of push ups (okayyy, I suppose that bit is optional) Stuff face. Repeat.
It’s nice if you share. Or you can share with a caveat, like me, and make some slightly-more-massive ones for yourself and clearly separate them on the cooling rack. With a fork. See? Those two over there are on the “do not eat under penalty of mega cookie deprived wrath” side of the fork. The others are obviously fair game, but I never said I wouldn’t eat those too. Oh no.
And yes… I know this is about my billionth cookie post in pretty much two weeks, *sighhhh*. Sooner rather than later I’ll get around to blogging about something else, but suffice it to say I a) about eat my weight in veggies everyday, b) I eat lots of cookies and c) my dinners have been quick, nutritious, and visually uninspiring these days. Sooo. Savory things. Eventually.
But right now… go make these cookies!! Seriously. I love you, invisible internet friends, would I steer you wrong?! … Correct answer: no. Cue subliminal messaging: coooooookiiiieeeesssss!!!
Ridiculously Delicious Date Cookies
Recipe from Power Hungry, here! I got around 17-18 cookies each time.
The first time I totally goofed and doubled the milk. I do have to say, they are delicious that way and I think I might actually prefer them. I’ve made them twice, as I said, once with the goof and once as the recipe originally intended. While I love both, I think my vote is with the softer, flatter (for once!) doubled-milk variety. The original amount of milk yields a taller, slightly craggier cookie, with slightly chewier edges. Both are delicious. These cookies contain minimally processed ingredients and no refined sugar! They’re full of healthy fats (almond butter) and whole grains (oats), fiber (oats+flaxseed), omega-3’s (Flax), and antioxidants (dark chocolate!). Winner, winner, I just ate cookies for dinner. Juuuuust kidding… but seriously. It was a close call.
Just for comparison, the cookies above are made with 1/2 c milk… and the ones in the eggplant bowl and at the end of the post are 1 c. Just in case you needed a visual like I always do.
Firstly, grab this:
- 1 c rolled oats
- 2 tbsp ground flaxseed
- 1/2 tsp baking soda
- 1 c semi-packed, pitted dates, roughly chopped
- 1/2 c organic almond butter
- 1/2-1 c milk bev (I used 1% milk)*
- 1 tsp vanilla extract
- 1/4 c dark chocolate chips
*depending on whether you want taller, chewier cookies (1/2 c), or flatter, softer cookies (1 c)
Secondly, do this:
Preheat the oven to 350 and line a cookie sheet (or two) with parchment paper.
Haul out your massively heavy food processor, and process oats until they are finely ground and flourlike. Add in flaxseed meal and pulse to combine. Add the dates, and pulse until they are finely chopped and incorporated. Toss in almond butter, milk and vanilla, and pulse to blend. Pour/spoon dough into a bowl and stir in chocolate chips. If you double the milk, the mixture will be more like batter than dough (It’ll spoon into little puddles). If you use 1/2 c milk, the dough will be much thicker– flatten the cookies out with a fork before baking. Bake for 10-11 minutes, let cool a few minutes on the cookie sheet (a bit more for the doubled-milk cookies, as they’re a little more delicate), then transfer to a cooling rack. I keep mine in the fridge for freshness. I’m sure they keep for a while, but honestly mine have lasted all of about three days… so good luck with that!
2 Replies to “A whoopsa-too-much-milk almost-fail that wasn’t”
Hi Hayeley, These do look good! I’m looking for recipes to use for Passover dinner at a friend’s house and someone in attendance is allergic to coconut, so these seem like a good way to go, since so many other gf cookies recipes on your site have coconut sugar, milk, oil, etc. Did you use salted or unsalted almond butter? I used salted almond butter for another recipe you have that calls for unsalted, and although I liked them (’cause I love my salt!), Derek thought they were too salty. Jill
Hi Jill! These are one of my favorites :) Whenever I use coconut sugar, it can be subbed for anything granulated (if refined sugar isn’t a big deal, brown sugar works nearly the same), and most of the time any kind of milk beverage (almond, cow’s etc) can be subbed for coconut, depending on the recipe. For these, you might want to use unsalted and then add salt to taste, instead of relying on the salted almond butter. I go back and forth between which one I have on hand/use. If Derek likes less salty things (though I’m with you!! I like salt haha), I would go the unsalted route, taste for salt levels, and add some if needed. I hope that helps! Text me if you have any other questions :)