When you've a hankering for a really simple, straight-out-of-the-oven cookie, this should be your go-to. Almond butter, cinnamon and date cookies, a dairy and gluten free treat you can feel good about eating! Kids will love them too. They've a good chew with a crusty bottom. Perfect for an afternoon tea cuppa, feet up on the couch.
Makes 12
1/2 cup medjool dates (about 6)
1 large egg
3/4 cup almond butter
3 tbs maple syrup
3 tbs GF plain flour
1 heaped teaspoon cinnamon
1/2 tsp baking soda
Pinch sea salt
Method.
Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.
Blend all ingredients together in blender just until sticky ball forms. Don't blend for too long or it'll get too wet and be difficult to roll. Using your hands, roll cookie mixture into 12 balls (the size of a bliss ball) and flatten a little on the tray.
Bake for 12-15 minutes or until golden. Place on a wire rack to cool.
Enjoy!
Before you head off, if you need any more delicious cookie inspiration, you much try these honey tahini cashew cookies - they are an absolute winner!
