- 12
Ingredients
- Frosting:
- Cookies
- 3/4 cup oat flour (you can prepare this by grinding old-fashioned rolled oats in a food processor until finely ground or you can purchase oat flour at the grocery store)
- 3/4 cup old fashioned oats
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1 cup pecans
- 1 cup Medjool dates, pitted- about 10 dates
- 1/4 cup walnut oil
- 1/4 cup honey
- 1 Tablespoon vanilla extract
- 1 cup cashews, soaked in warm water for 30 minutes and drained
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cardamom
- pinch of fine sea salt
Preparation
Step 1
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl combine the oat flour, rolled oats, cardamom and salt.
In a food processor grind the pecans, dates, walnut oil, honey and vanilla until a smooth ball of dough is formed, this will take about 2-3 minutes of processing.
Combine the date mixture with the oat mixture and use your hands to mix everything together until well combined. Cover the bowl with a towel and place in the fridge for 15 minutes.
While the dough is chilling prepare the frosting. Rinse out your food processor and then add the drained cashews, honey, almond milk, vanilla, cardamom and salt. Blend until a completely smooth, about 3 minutes, scraping down the sides as needed. Add a touch more almond milk if the mixture is too thick. Taste test and adjust seasonings as needed.
Remove the dough from the fridge and using a 1/4 measuring scoop, form dough balls and then lightly flatten the tops with the back of a spoon. The cookies wont spread while baking so you can keep them fairly close to each other on the baking sheet. Bake until the bottoms are lightly brown but the cookies are still soft in the middle, about 12 minutes. Remove from the oven and let cool before frosting them.