These whole-food cookies are a new favorite. They are simple to prepare, super tasty and meet that sweet tooth craving without killing my macros for the day.
Ingredients:
1 cup whole, pitted dates (soaked & drained *see note)
1 cup Pistachios
1/2 cup rolled oats
1 tsp vanilla
1 tsp cardamom
pinch of salt
Cookie filling: I used pistachio cream, you can also use jam, nutella, lemon curd or peanut butter
Melted dark chocolate for drizzle
Directions:
1. Preheat your oven to 350 degrees
2. Combine drained dates, pistachios, oats, vanilla, cardamom and salt in a food processor. Pulse until the mixture is a fine crumb and comes together in a ball when you press it with your fingers.
3. Divide dough into 12 balls. Press your thumb into each ball to create the thumbprint well.
4. Bake for 12-14 minutes or until the edges are just starting to brown. Cool cookies on the tray.
5. When the cookies are cool, fill with your chosen filling and drizzle with chocolate.
*Dates need to be softened by soaking in hot water for 30 minutes. I also like to use espresso, it adds great flavor to the bake, and you can drink it when you drain the dates to use them in the recipe.
Nutrition information: Serving: 1ball | Calories: 193.4kcal | Carbohydrates: 22.5g | Protein: 5g | Fat: 10.5g | Fiber: 3.5g | Sugar: 13.5g
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