Low-Sugar Breakfast Cookies

Dates, soaked in hot water and whizzed in the food processor, substitute for sugar in these cookies that are great with morning coffee or afternoon tea. The recipe makes a little more date paste than you need; it’s hard to whip up a tiny batch. Mix the leftovers into plain yogurt or a yogurt smoothie with bananas and apple juice.

Low-Sugar Breakfast Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Cookies


Ingredients

  • 4

    ounces Medjool dates, pitted (7-8 dates)

  • 5

    ounces boiling water

  • 2

    cups old-fashioned rolled oats

  • ¼

    cup unsweetened shredded coconut

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon baking powder

  • ½

    teaspoon fine sea salt

  • ¼

    teaspoon baking soda

  • cup coconut oil

  • ¼

    cup maple syrup

  • ½

    teaspoon vanilla extract

  • 1

    large egg

  • ½

    cup chopped dried fruit, such as raisins, cranberries or apricots

Directions

Preheat oven to 350 degrees. Make date paste: Place dates in a small bowl and pour boiling water over top. Tightly cover with plastic wrap. Let sit until dates are soft and mushy, 10-15 minutes. Spoon dates into bowl of a food processor, reserving soaking liquid. Purée dates until mixture is light and texture is like apple butter. If too stiff or dry, add a tablespoon or two of soaking water. In a food processor, process ¾ cup oats to a powdery consistency. Transfer oat flour to a large bowl. Add remaining oats, coconut, cinnamon, baking powder, salt and baking soda to bowl and whisk to combine. In a food processor, blend 1/3 cup date paste, oil, maple syrup, vanilla and egg until slightly aerated, about 1 minute. Scrape wet ingredients into dry, stirring until dough is moist. Stir in dried fruit. Let dough rest 10 minutes to soak up liquid. Use a ¼-cup measure to scoop out nine balls of dough onto a parchment-paper-lined baking sheet or silicone baking mat. Use your fingertips to flatten each cookie to ½-inch thickness; the cookies will not spread much during baking. Bake until golden, about 30 minutes. Remove from oven and let cookies cool on baking sheet 5 minutes, then transfer to a wire rack. Cookies will keep in an airtight container up to 3 days.


Nutrition

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