Date & almond cookies

Today has been productive, don't you love it when things just 'work'. There are a lot of exciting things happening in the next issue of our magazine, and i can't wait to share them with you all. I have a lot of mind blowing recipes that I have had to hold back from posting on the blog as i need to save some deliciousness for our customers. So keep your eyes peeled, it shouldn't be too far off now.

After having a productive and happy day, I felt like making a super sweet treat. Sometimes it's OK to eat something naughty! If you eat healthily throughout the day, a cookie with your afternoon tea or coffee is nothing to stress over (at least that's what i tell myself!) However if you can get through making these cookies without eating most of the cookie dough first, I'll take my hat off to you.

When you finally get whats left of the mixture into the oven, you'll realise how delicious they are when they're cooked. Crispy, yet soft with a buttery crunchy texture. Oh, and if you hadn't already noticed, I LOVE dates. They are so delicious - I try to incorporate them into any meals i can.



  • 1 cup oats (ground to a flour in a food processor)
  • 1 cup buckwheat flour
  • 1/2 cup brown sugar, 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp bi-carb
  • 1tsp vanilla extract
  • 1/2 cup organic coconut oil (melted)
  • 1/4 cup unsweetened almond milk
  • 1 Tsb cacao powder
  • 1 Tbs cacao nibs
  • Handful dates, chopped
  • Handful activated almonds, chopped

Mix dry ingredients (it's ideal to sift the cacao, flour, bi-carb and baking soda)  |  Make a well in the centre of the dry ingredients, add wet ingredients and mix thoroughly - form a cookie dough  | Preheat the oven to 180c  |  Roll the cookie dough into balls (approx 18) and place them on a lined baking tray with a reasonably distance between each one - press each ball down slightly with a fork, cover in glad wrap and place trays in the freezer for about 15-20 minutes  (This stops the cookies from flattening out too much during the baking process)  |  Pull the trays out of the freezer, take glad wrap off and pop them straight into the oven for 20-30 minutes until golden  |  NOTE: Your cookies may feel like they are still soft, but i assure you that after cooling for 10-15 minutes they will crisp up.

* This recipe makes approximately 18 reasonably large cookies.  * These aren't gluten free, however you can easily replace the flour with gluten free flour which would work just as well.  * Lets face it - these aren't a healthy snack. I do believe it's OK to eat something naughty once in a while, and if you're going to go to the effort to cook something yourself, then you won't feel so guilty about eating them.

Amy SinclairComment