Yields 14 cookies
- 1 cup mixed raw nuts (I used 1/4 cup almonds, 1/2 cup chopped pecans, 1/4 cup walnuts)
- 1/4 cup Earth Balance*, melted
- 1/2 cup packed organic brown sugar (105 grams)
- 1 tbsp almond milk or other non-dairy milk
- 1/2 tsp vanilla extract
- scant 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/3 cup packed pitted dates (60 g), chopped
- 1/2 cup whole wheat pastry flour*
- 1/4 cup ground flax
1.Preheat oven to 325F. Chop nuts and toast in the oven for 12 minutes, watching closely after 10.
2. Meanwhile, melt the Earth Balance in a bowl in microwave. Now whisk in the brown sugar, vanilla, and milk until smooth.
3. Whisk in the salt, cinnamon, and baking powder. Chop the pitted dates.
4. Remove nuts from oven and stir into the dough mixture. Stir in the chopped dates.
5. Stir in the flour and then the ground flax. The mixture will be very sticky, but it shouldn’t be so sticky that you can’t handle it. If it is too sticky (and this might be the case if using a different flour), add a tablespoon of flour at a time, but I wouldn’t add more than a couple.
6. Shape into balls (just smaller then golf balls), with lightly wet fingers if necessary. Compact dough together tightly. Place on a baking sheet lined with parchment. No need to space them out as they don’t spread.
7. Bake for 18 mins at 325F, checking the bottoms after 15-16 mins. To get mine cooked in the middle, I had to slightly brown the bottoms (see below). Cool for 5 mins on the sheet and then transfer to cooling rack. The middle will firm up a bit more as they cool.
*Notes: Coconut oil works as a sub for EB, but the flavour won’t be as buttery. I made a trial with brown rice flour (using 1/2 cup + 2 tbsp flour) and it held together fine, but it was gritty. For a gluten-free version, I suggest using certified GF oat flour. Other flours probably work too!