A little reminiscent of a macaroon, these cookies are made from yummy healthy ingredients. For a delicious end product, you will need to use TINY dried date pieces. I realize these are not available everywhere, and that is why I have not shared this recipe sooner; however, it seems a shame to miss out on a fun treat! So, if you do not have tiny date pieces where you live, maybe you could chop some larger date pieces up until they are about 1/8th to a scant 1/4th in size, or get your health-food market to order them for you. They can be used in so many ways, not the least of which is your morning cereal!
Ingredients
Dry Ingredients:
- 2 cups unsweetened macaroon coconut
- 1 1/3 cups TINY dried date pieces
- 3/4 cup chocolate or carob chips --preferably mini chips or chop smaller
- 1/3 cup whole-wheat pastry flour
- 3/4 cup chopped walnuts
- 3 tbsp dry quick oats
- 1/4 teas salt
Wet Ingredients:
- 1/3 cup orange juice
- 1/3 cup peanut butter
- 1/3 cup maple syrup
- 1 tbsp water
- 1 teas vanilla
Instructions
- Combine all the dry ingredients in a mixing bowl.
- Mix together all the wet ingredients until well blended.
- Pour the wet ingredients into the dry and combine.
- Prepare a cookie sheet with non-stick spray, silicone, or parchment.
- Scoop onto cookie sheet in walnut-sized mounds. You may cook them just like that, or you can take a glass and use the bottom to press down on the cookie until it is about 5/8" high. Between pressing each cookie you will need to dunk the bottom of your glass into some granulated cane sugar. This doesn't add a lot of sugar, but it does give your cookie a nice sparkle for the finished product and keeps the glass from sticking.
- Bake at 350 degrees for 12-15 minutes. Do not overcook--they will taste fine immediately, but after that first hot cookie, they will be too dry as they should retain a nice moist interior.