If this quarantine has taught me anything, it is to really see the beauty in all of the things I already have. I have been wanting to bake all week, but kept waiting for my supplies to arrive from amazon. Then I stopped and asked myself – why am I waiting when I may have everything I need right in front of me? I have been wanting to create a fun, easy, and allergen free recipe that everyone can enjoy. It seems like almost every dessert recipe out there contains nuts these days. There are a lot of people who cannot eat nuts, (I am one of those people!), and options can be limited. The good news is, I created this recipe for you AND me to enjoy. It is a fun activity to do by yourself or with your family. Either way, I hope you enjoy this recipe! I included a lot of options for substitutes below so that you can modify as you wish. Plant Based & Paleo options for everyone to enjoy.
Ingredients:
- 1 cup tigernut flour (gluten free all-purpose flour can also be used here. Tigernut is preferred as it holds more nutritional value and is high in fiber).
- 1.5 cups coconut sugar
- 1/2 cup gluten free oats (or coconut shreds if you prefer no grains)
- 1/4 cup tahini (or almond butter if no nut allergy)
- 1/2 cup melted coconut oil
- 2 tbsp avocado oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 7 chopped and pitted dates (or 1/2 cup unsweetened dark chocolate chips)
- 1/2 tsp baking powder
- 1 tsp Himalayan salt
- 2 flax eggs (2 tbsp ground flax seeds with 8 tbsp of water. Combine and let sit for 10 minutes) OR 2 organic eggs
- Parchment paper
Instructions:
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Combine all dry ingredients into a large mixing bowl
- Slowly fold in both oils, tahini, and flax eggs/eggs. Gently combine.
- Fold in the dates (or dark chocolate chips)
- Form 2 inch “thumbprints” with your hands. Each cookie should be about 1/3 inch thick, and 2 inches wide. See the photo below for size reference.
- Lay the cookies on the baking sheet 2 inches apart. The cookies will not expand too much, but keep the space between them for an optimal cooking environment.
- Bake for 20 minutes.
- Remove from oven and let sit for 10 minutes. The cookies will be somewhat soft until they cool. Once they cool, they should be an ideal crispy consistency.
- Enjoy with a class of dairy free milk. Dunking encouraged!
Subscribe to our newsletter to receive new posts straight to your inbox 👇
