Cookies! If you hadn’t noticed, we’ve been in a bit of a baking drought since going Paleo. Initially it was because we chose to abstain from treats to better acclimate to being newly grain free. I also quickly found that Paleo baking had a learning curve that I didn’t have time for while finishing grad school. There were new flours I’d never heard of and substitutions we’d never experimented with. Needless to say, I was a little overwhelmed (and still am). My cabinet filled with bags of whole wheat flour are turning into smaller clusters of canning jars filled with various things I’m collecting as our budget allows—things like coconut flour and tapioca starch. I feel like I’m learning to bake all over again.
Thankfully I didn’t have to tap my newb skills too deeply for these cookies. They are completely grain free, and while this means they aren’t true oatmeal cookies, they’ve definitely fooled a few people.
1 cup pitted dates, chopped into chunks
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons coconut oil
1/2 cup pecans
2-3 tablespoons honey
1 cup shredded coconut
2 cups almond meal
3/4 cup raisins
- Preheat oven to 350F
- Place dates, coconut, oil, spices and pecans in a food processor. Pulse until nuts and dates resemble large and loose crumbs.
- Transfer mix to a large mixing bowl. Add remaining ingredients and mix using hands.
- Form into tight hamburger-like patties and place on a greased cookie sheet
- Bake for 20-25 minutes, or until lightly golden.
Makes 8-10 cookies.
Fair warning, make these once and you’ll be consumed by the desire to make them often. They are super healthy as well as easy to adapt for other flavors. Last night (upon Neil’s request), I added a little vanilla and cacao nibs and made chocolate chip cookies. Next, I’d like to make snickerdoodles, because my Udi’s habit is very expensive.
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