Almond + Date Spelt Cookies
Students in my regular classes love these as a post practice treat, because they are nourishing, dense, and grounding. For the festive season, I often add orange zest and juice to the dates and add nutmeg or cardamom to the cookie dough.
1 cup organic dates
2/3 cup water
1 tsp organic vanilla extract
2 cups spelt flour
1 tsp cinnamon
1 cup roasted almond butter
¼ cup coconut oil (melted)
½ cup maple syrup
½ tsp Himalayan salt
Set the oven to 350 F.
Cover the dates with the water in a sauce pan and bring to a boil. Turn the heat down and allow to simmer a few minutes. Remove from heat, stir in vanilla, and allow to sit covered.
Sift spelt flour, cinnamon and Himalayan salt together in a large mixing bowl. Melt coconut oil, add maple syrup to coconut oil, and mix into spelt flour.
Add almond butter to warm measuring cup from coconut oil, allow to sit for a few minutes, and then mix in completely.
Roll mixture into 1 inch balls and space at least 1 inch apart on a parchment/silpat covered cookie pan. Indent each cookie with your thumb.
Mash the dates into a paste, and then using two small spoons, scoop a small amount of date mixture into each cookie indentation.
Bake for 12-15 minutes and remove from oven. The cookies will still feel VERY soft, and will harden as they cool.
I love these with black coffee or mate tea. x