Makes 2 dozen cookies.These whole food plant-based cookies are reminiscent of the thimble cookies grandma used to make. They are a yummy addition to any holiday cookie tray.
¾ cup tightly packed dates (Medjool or other soft dates, or steam to soften)
½ cup soft almond or other nut butter
1 teaspoon vanilla
½ teaspoon salt
¾ cup almond flour
½ cup oat flour
1 tablespoon cornstarch
1 tablespoon ground flax
2 tablespoons plant-based milk
1 cup shredded, unsweetened coconut
Raspberry fruit spread or jam
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with silicone mats or parchment paper.
- Place the dates, nut butter, vanilla, and salt in a food processor. Pulse until combined – about a minute.
- Add the almond flour, oat flour, cornstarch, and ground flax. Pulse to form a dough.
- Make 1-inch balls with the dough – you should get about 24 balls.
- Place the coconut on a plate and the milk in a small bowl.
- Dip each ball into the milk then roll in coconut. Transfer onto your cookie sheets.
- Using your finger, thumb or a thimble, make an indentation in the center of each ball.
- Fill each indentation with fruit spread or jam.
- Place the cookie sheets in the oven and bake for 12-15 minutes or until slightly browned. Let the cookies set for at least 10 minutes before removing from the cookie sheet.